Alcohol History

In the prehistoric age, alcohol was accidentally found in the human history when humans were hunting for fruits and honey. If left out, natural wild yeasts would ferment these sugars.

Fermentation is when bacteria or yeast breaks down sugar to make other substances. Yeast consume sugars (glucose and fructose) and breaks them into alcohol. On the other hand, lactic acid bacteria eats carbohydrates and produce lactic acid. It can produces foods like yogurt, cheese, pickles, etc.

Because human didn’t understand the science of fermentation, they feel mind-altering effect of alcohol is magical. They started cultivating the alcohol to get that dopamine.

Fast forward to the middle ages in the Europe, drinking water was often highly contaminated by bacteria. Fermentation produces alcohol that kill pathogens. So drinking beer or wine is much more safer.

Then alcohol started to integrate to the culture. Alcohol lowers inhibition and reduces social anxiety, thus became a social lubricant. People enjoy complex flavors, so it became deeply rooted in cultural rituals like weddings or party or anything.