Understanding the human body is a team effort. That's where the Yachtel group comes in.

Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years. Yacold also

partners with nature portfolio to advance gut microbiome science through the global grants for

gut health, an investigator-led research program. To learn more about Yachtold, visit yawcult.co.com.j, that's Y-A-K-U-L-T.

C-O.J-P. When it comes to a guide for your gut, count on Yacolt.

This is Scientific American 60-second science. I'm Cynthia Graber. Got a minute?

Beer. It's hugely popular today, but that's nothing new. People have been drinking beer for thousands of years all around the world.

And now a brewing site some 5,000 years old, has been found in China, the oldest ever found there by a millennium.

The remains offer clues

not only to ancient tastes, but to ancient agricultural practices as well. We had information

about ancient Chinese beer brewing from inscriptions on water known as Oracle bones, pieces of bone

or shell used to try to tell the future. But researchers at a late Neolithic site in northern China

have much more successfully

revealed the past. They came upon two pits in the excavation that seemed like they were used for

brewing. The scientists thought the shape of the pots would lend themselves to the three stages of

making beer, first brewing, then filtering, and finally storage. So they analyzed the yellowish residue

on the inside of the pots. They found

remnants of starch grains, millet, barley, and another grain called Job's Tears. They also found the

remains of tubers such as yams. And the grains had damage associated with brewing. Some had

pits and channels on the surface, which would come from the sprouting process during malting.

Many had swollen and merged with other grains, which would happen during mashing when grains

are heated in water. The team found other chemical signatures that point to beer as well.

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