A publication co-authored by Dr. Fred Andrus was the subject of a piece in Forbes. The paper, published in Journal of Archaeological Sciences: Reports, describes experiments focused on how ancient beer consumption may have influenced the bone chemistry of prehistoric Andean people. Chicha, a traditional corn (maize) beer, is made in a way that alters the oxygen isotope content of the local ground and surface water used in the recipe. This alteration in turn could influence the oxygen isotope content of the bones of those who drank this beer. Ancient bones are analyzed by archaeologists to learn more about past diet and behavior, and this study will improve such reconstructions.