Ota also recreated another beer by using a vegetable root called manioc, which required chewing and spitting out manioc before boiling and fermenting the mixture. The end result smelled like funky cheese and Ota herself had no desire to check how it tasted, the university quoted her as saying.Ota said the beers the students created had "sort of a sour taste" in general. Students had to use straws to drink them, which ancient would have done as the ingredients used for fermentation were not filtered out. The research team was surprised to find barley in the ancient Chinese beer as barley had not become a staple crop for another 3,000 years. For the latest news from the South China Morning Post download our mobile app. Copyright 2017.