Kristian Li sifts through a handful of broomcorn millet, one of the primary ingredients in the beer. All photos by Arron Berkovich.
A local farmer needs the dough base for his traditional hunjiu as the Jing A team collects ingredients and wild yeast for the beer recipe.
Laszlo Raphael of Moonzen brewery in Hong Kong, along with Kristian Li and Alex Ackers of Jing A, take turns churning the ingredients for the hunjiu, an ancient drink still prepared in rural areas of China.
The Shimao Site, a large Neolithic city from the same time period as the Mijiaya beer discovery.
The Jing A team collects wild yeast samples from a home-brewed alcohol at the Shimao site
The teams from Jing A and Moonzen pose for a picture with the archaeology team from the Shimao Neolithic site.
Kristian Li and Alex Ackers add the broom corn millet to the fermentation vat as they work to recreate the 5,000-year-old beer recipe.
The Jing A team sources local ingredients from a street market, which would have been available 5,000 years ago, including hawthorn, sugar, and honey.
Staff at the Shaanxi Provincial Institute of Archaeology work to restore ancient artifacts recovered from sites in the region.