Fig. S3.

Starch grains from brewing experiments: (A) Malted broomcorn millet (P. miliaceum); (B) malted foxtail millet (S. italica); (C) malted barley (H. vulgare); (D) mashed broomcorn millet; (E) fermented broomcorn millet, showing pittings and damaged outer edges; (F) fermented broomcorn millet, showing pitting (Left) and gelatinization (Right); (G) mashed foxtail millet; (H) fermented foxtail millet, showing pitting and damaged outer edge; (I) fermented foxtail millet, showing gelatinization, merging, and loss of extinction cross; (J) mashed broomcorn millet and barley; (K) fermented broomcorn millet and barley, showing big hollows in the centers and damaged outer edges; (L) fermented broomcorn millet and barley, showing one gelatinized grain (Left) and one undamaged grain (Right); (M) mashed foxtail millet and barley; (N) a starch grain from fermented foxtail millet and barley, showing channeling and distortion; (O) a cluster of completely merged starch grains and loss of extinction cross from fermented foxtail millet and barley.