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Your hypothesis that unattended grain was affected by water and subsequently went through spontaneous fermentation is as good an explanation as any--aside from honey and wild grapes, cereal grains are one of the few concentrated sources of carbohydrates that could ferment to a level that would comfortably intoxicate neolithic humans.

Considering that the human liver has evolved to the point where 10% of its function is dedicated solely to the production of alcohol dehydrogenase (and further down the cycle, northern European descendants have abundant acetaldehyde dehydrogenase, making them more suited to alcohol consumption) this has been going on a very long time--likely early on to allow us to take advantage of the energy density of fermenting fruit, and later to enjoy the fizzy delight of a hollow tree-trunk full of honey that got watered down enough to ferment into earth's first high-test.

Beer is beautiful indeed.

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Subject Views Written By Posted
The origins of beautiful beer 187 drew 06-Oct-20 23:52
Re: The origins of beautiful beer 57 brian_muraresku 11-Oct-20 19:04
Re: The origins of beautiful beer 30 drew 13-Oct-20 20:00
Re: The origins of beautiful beer 47 Aine 11-Oct-20 19:21
Re: The origins of beautiful beer 48 greengirl5 12-Oct-20 01:54
Re: The origins of beautiful beer 42 brian_muraresku 13-Oct-20 20:04
Re: The origins of beautiful beer 29 poster72 15-Oct-20 18:43
Re: The origins of beautiful beer 9 brian_muraresku 24-Oct-20 17:29
Gravy for the brain 27 drew 16-Oct-20 18:49
Re: Gravy for the brain 10 brian_muraresku 24-Oct-20 17:31
Re: The origins of beautiful beer 36 Chrysippus del Soli 17-Oct-20 07:32
Re: The origins of beautiful beer 12 brian_muraresku 24-Oct-20 17:37
40,000 year old mead? 7 drew 27-Oct-20 18:33


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