5,000-year-old beer: Beijing-based Jing-A Brewing Co recreated the ancient recipe found in Mijiaya, near Xi'an in China.
Trip through time: The brewers behind Jing-A Brewing Co and Moonzen Brewery traveled to rural China to learn more about the ancient sites and beer-making process.
Basic brew kit: They studied the primitive processes, which involved the use of vessels such as these for mashing, filtration and fermentation.
Ancient gear: Brewers examine one of the pots found at the Mijiaya site near Xi'an, in central China. From right to left: Alex Acker, Jing-A Brew Co; Laszlo Raphael of Moonzen; Kristian Li of Jing-A; and archeologist Xing Fu Lai, from the Shaanxi institute.
Local flavor: While in China, they shopped in the local markets for ingredients that would have been available 5,000 years ago -- such as hawthorn berry, honey and sugar.
Traces of starch: They also brought back broomcorn millet, one of the primary ingredients in the beer.
Beer prep: The beer recipe also called for Job's tears, snake gourd root (pictured) and lily bulb.
Key ingredients: But the most important ingredient was wild yeast, which they borrowed from a local farmer who makes hunjiu -- a thick, sticky, hazy wine.
Drink of choice: An ancient drink, hunjiu is still prepared and consumed in rural areas of China.
Taking yeast samples: Before fermentation hunjiu appears thick and yolk-like. This version will feed the live yeast before it's used to brew.
Inspecting relics: Scientists at the Shaanxi Provincial Institute of Archaeology examine artifacts found at ancient sites in China.
Beer prep: Jing-A's wart -- an unfermented liquid extracted from the grains and ingredients that will turn into beer after fermentation.