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This is Scientific American's 60-second Science. I'm Suzanne Bard.

Some 5,600 years ago, people in the Egyptian city of Hiriconopolis did something that's still a

very popular activity today. They brewed and drank beer. We know this, because archaeologists

examining the area near the ruins of a cemetery

for the elite, discovered a structure containing five ceramic vats that would have been heated

from below. Residues in the vats confirmed that they had once made beer. And it's estimated that

if these five vats were operated at the same time, 325 liters would have

been produced, which is equal to 650 cans of Budweiser.

Texas Tech University microbiologist Moman El Masri. He says this ancient beer would have

tasted very different from what our modern pallets are used to. The Egyptian beer makers did use

malted wheat and barley in the brewing process, but no one had mastered carbonation yet,

so the resulting brew was a flat, unfiltered malt beverage with a low alcohol content.

El Mastri's colleagues recently sampled thick, dark deposits from the Hieroconopolis

vats.

The chemical analysis confirmed that they were indeed the product of beer making and

not some other fermented food.

The tests also revealed other ingredients ancient Egyptians put in their beer.

...