Origins of ALCOHOL
We bartenders have been pouring, shaking & mixing drinks all of our lives. We've been focused on different types of spirits, wines & beers all the time testing each other on historical recipes, obscure ingredients & who's got the best techniques behind the bar. Nowadays progressive bars all over the world are utilising crazy new technology to extract flavours & textures that we never thought possible. The question is - How much do we really know about alcohol, booze & where it all came from? We always look to the past for answers to our questions about the future so we decided to deep dive in the history of alcohol here at Cocktails For You. The best research we found was from National Geographic with regards to where it all came from & potentially help us answer where it is all actually going! Words from them:
The Story starts with Beer: Martin Zarnkow, who started his career as a brewer’s apprentice, is an eminent beer historian. He’s a big man with a full salt-and-pepper beard, ruddy cheeks, a booming voice, and a belly that strains the buttons on his short-sleeved plaid shirt. Put him in a brown habit and he’d be well cast as a medieval monk, the one in charge of stocking the abbey with barrels of ale. The former abbey next door, for example: Zarnkow’s building shares a hilltop, overlooking the Munich airport, with the Weihenstephan brewery, which was founded by Benedictine monks in A.D. 1040 and is the oldest continually functioning brewery in the world.
You don’t have to be a regular at an Oktoberfest to know that Germany has a long history with beer. But Germany also has a long history with sausages. France started making wine in earnest only after it was conquered by the Romans (as did most of Europe) and has never looked back—but the French are also famously fond of cheese. For a long time that’s about how most historians and archaeologists have regarded beer and wine: as mere consumables, significant ones to be sure, but not too different from sausages or cheese, except that overconsumption of alcohol is a far more destructive vice. Alcoholic beverages were a by-product of civilization, not central to it. Even the website of the German Brewers’ Federation takes the line that beer was likely an offshoot of breadmaking by the first farmers. Only once the craft blossomed at medieval abbeys like Weihenstephan did it become worth talking about.