From Fermented Rice to Mind Altering Corn Beer

Researchers have found that humans have had a long history of consuming alcohol – with the earliest proof of an alcoholic beverage dating back to Northern China 9,000 years ago.

The ‘cocktail’ was a mixed drink of fermented rice, honey, hawthorn fruit and/or grape.

A feature in the February issue of the National Geographic magazine traces back the history of alcohol consumption, revealing we even have a gene that makes it possible to digest alcohol faster.

mind-altering herbs instead of strawberries

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Throughout history, the consumption of alcohol may have helped people become more creative, advancing the development of language, art and religion.

This is because alcohol lowers inhibitions and makes people feel more spiritual.

The Making of the Pres... Roger Stone Best Price: $1.25 Buy New $3.99 (as of 05:30 UTC - Details) Even the Inca consumed alcohol in the form of chicha – a corn based beer mixed with strawberries that’s still consumed today – although the Inca often used mind-altering herbs instead of strawberries.

All alcoholic drinks are made by yeasts – tiny single-celled life forms that consume sugar and break it down into carbon dioxide and ethanol.

Ethanol is the only type of alcoholic compound that is drinkable – other types, like methanol, are found in windshield washing fluids and de-icers for cars.

There are many different types of yeast, and they’ve probably been fermenting fruit for 120 million years – when fruits first arose on Earth.

Many human enjoy drinking alcohol because it makes us feel good – it releases serotonin and dopamine in the brain which reduces anxiety and make us feel happy.

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