Dead Drunk for Two Pence
A brief history of the gluttony of intoxication
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…
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