As Rob Dunn writes in his first of a series of posts about alcohol on the Scientific American Guest Blog today, the first alcoholic beverages consumed by our ancestors might have provided the impetus for agriculture (to produce the grains to feed the yeasts, of course) and served an important medicinal purpose (more on that from Rob tomorrow).
But let’s be clear, this ancient beer a) probably didn’t taste good and b) was low in alcohol content.
My how far we’ve come – In the spirit of highlighting the diversity of beers now available in these modern times (and the wide array of ingredients used to brew and flavor beer) I polled folks on Twitter and in person, asking them:
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