rise to the verse noted by the antiquary John Aubrey: Greeke, Heresie, Turkey-cocks and Beer Came into England all in a year. the year, according to Aubrey, being the fifteenth of Henry VIII (1524). In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food regulation still in use through the 20th century (the Reinheitsgebot passed formally from German law in 1987). The Gebot ordered that the ingredients of beer be restricted to water, barley, and hops; yeast was added to the list after Louis Pasteur's discovery in 1857. The Bavarian law was applied throughout Germany as part of the 1871 German unification as the German Empire under Otto von Bismarck, and has since been updated to reflect modern trends in beer brewing. To this day, the Gebot is considered a mark of purity in beers, although this is controversial. Most beers until relatively recent times were top-fermented. Bottom-fermented beers were discovered by accident in the 16th century after beer was stored in cool caverns for long periods; they have since largely outpaced top-fermented beers in terms of volume. For further discussion of bottom-fermented beers, see Pilsner and Lager. Asia China Documented evidence and recently excavated tombs indicate that the Chinese brewed alcoholic drinks from both malted grain and grain converted by mold from prehistoric times, but that the malt conversion process was largely considered inefficient in comparison with the use of molds specially cultivated on rice carrier (the resulting molded rice being called 酒麴 (Jiǔ qū) in Chinese and Koji in Japanese) to convert cooked rice into fermentable sugars, both in the amount of resulting fermentable sugars and the residual by products (the Chinese use the dregs left after fermenting the rice, called 酒糟 (Jiǔzāo), as a cooking ingredient in many dishes, frequently as an ingredient to sauces where Western dishes would use wine), because the rice undergoes starch conversion after being hulled and cooked, rather than whole and in husks like barley malt. Furthermore, the hop plant being unknown in East Asia, malt-based alcoholic drinks did not preserve well over time, and the use of malt in the production of alcoholic drinks gradually fell out of favor in China until disappearing from Chinese history by the end of the Tang Dynasty. The use of rice became dominant, such that wines from fruits of any type were historically all but unknown except as imports