Archaeologists in China have identified a 4th-century BC alcoholic beverage inside a bronze vessel unearthed from a Qin Dynasty tomb, shedding light on the sophisticated brewing culture of one of ancient China’s most powerful states. The discovery dates to the Warring States period, between 475 and 221 BC.
The liquid was found in a garlic-shaped bronze bottle sealed inside Tomb M39 at the Shanjiabao cemetery, located in Guyuan City, Ningxia Hui Autonomous Region. The site sits about two kilometers (1.2 miles) south of the Qin Great Wall and served as a burial ground for garrison troops and local residents. A total of 183 tombs were excavated there, 179 of which belonged to the Qin people.
Ruru Chen of the School of Cultural Heritage at Northwest University, China, led the research team that conducted the study. Their findings were published in the Journal of Archaeological Science: Reports.
Scientists unseal bronze bottle, extract ancient liquid inside
When scientists carefully opened the sealed vessel, they extracted roughly 3,740 milliliters (about 1 gallon) of clear, light blue-green, odorless liquid, along with a small amount of sediment. The bottle had been sealed with textile on the inside and organic daub on the outside, a combination that helped preserve the contents for over two millennia.
A 2,300-year-old alcoholic beverage found in a Qin Dynasty tomb confirms that ancient Chinese brewers mastered cereal-based fermentation during the Warring States period. pic.twitter.com/KTr1cKE0kN
— Tom Marvolo Riddle (@tom_riddle2025) April 23, 2026
Multiple analytical methods were applied to examine the liquid. These included infrared spectroscopy, high-resolution mass spectrometry, and microscopic analysis of starch grains, plant remains, and yeast.
The results confirmed the drink as a cereal-based alcoholic beverage brewed primarily from broomcorn millet and Triticeae, a grain group that includes wheat and barley. Researchers detected 24 classes of organic compounds, including amino acids, fatty acids, and carbohydrates. The liquid also contained high concentrations of lactic acid and oxalic acid, alongside a low concentration of tartaric acid.
Millet-based alcoholic beverage confirmed in Qin Dynasty tomb
The fermentation starter was identified as “qu,” a mold-based agent derived from grain or herbs. Ancient Chinese texts describe the qu as a traditional brewing tool, and its presence in the sample aligns with that historical record.
China holds one of the world’s oldest brewing traditions. Archaeological evidence of alcohol residues in the country stretches back to the early Neolithic period. However, most earlier studies examined residues absorbed into pottery rather than actual liquid samples. Liquid residues, like those recovered from Tomb M39, provide far more detailed information about ingredients and production methods.
Chen and the team concluded that the Qin people had mastered both brewing techniques and qu production during the Warring States period. The garlic-shaped bronze bottle is a recognized artifact of Qin culture and was widely used as an alcohol vessel from the Warring States period through the Han Dynasty, roughly 475 BC to 220 AD.
The study deepens the understanding of ancient Chinese brewing and offers fresh insight into how early communities used regional grains to develop fermentation technology over time.
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