Dead Drunk for Two Pence

A brief history of the gluttony of intoxication

Odin. All-Father, Bale-Worker, Mead-Drinker

For most of our history, humans had to content themselves with naturally fermented beverages. Grape juice, honey, mare’s milk, sorghum, malt, palm sap: almost every culture had something they could use to make booze. Our earliest archaeological evidence of fermented beverages is some nearly 9,000-year-old neoli…