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Carst and Walker
The Beer Archaelogist

Uncorking the past: beer’s archaeologist

By analyzing ancient pottery, Dr Patrick McGovern of Pennsylvania University is resurrecting the libations that fueled civilization – and uncovering how drinking in modern societies offers insight into dead ones. McGovern is the world’s foremost expert on ancient fermented beverages, and he cracks long-forgotten recipes with chemistry, scouring ancient kegs and bottles for residue samples to scrutinize in the lab.

He has identified the world’s oldest known barley beer (from Iran’s Zagros Mountains, dating to 3400 BC), the oldest grape wine (also from the Zagros, circa 5400 BC) and the earliest known booze of any kind, a Neolithic grog from China’s Yellow River Valley brewed some 9 000 years ago.

Widely published in academic journals and books, McGovern’s research has shed light on agriculture, medicine and trade routes during the pre-biblical era.

“I don’t know if fermented beverages explain everything, but they help explain a lot about how cultures have developed,” he says. “You could say that kind of single-mindedness can lead you to over-interpret, but it also helps you make sense of a universal phenomenon.”

McGovern, in fact, believes that booze helped make us human. Yes, plenty of other creatures get drunk. Bingeing on fermented fruits, inebriated elephants go on trampling sprees and wasted birds plummet from their perches. Unlike distillation, which human beings actually invented (in China, around the first century AD, McGovern suspects), fermentation is a natural process that occurs serendipi­tously: yeast cells consume sugar and create alcohol. Ripe figs laced with yeast drop from trees and ferment; honey sitting in a tree hollow packs quite a punch if mixed with the right proportion of rainwater and yeast and allowed to stand.

Almost certainly, humanity’s first nip was a stumbled-upon, short-lived elixir of this sort, which McGovern likes to call a “Stone Age Beaujolais nouveau.”

But at some point the hunter-gatherers learned to maintain the buzz, a major breakthrough.

“By the time we became distinctly human 100 000 years ago, we would have known where there were certain fruits we could collect to make fermented beverages,” McGovern says. “We would have been very deliberate about going at the right time of the year to collect grains, fruits and tubers and making them into beverages at the beginning of the human race.” (Alas, archaeologists are unlikely to find evidence of these preliminary hooches, fermented from things such as figs or baobab fruit, because their creators, in Africa, would have stored them in dried gourds and other containers that did not stand the test of time.)

With a supply of mind-blowing beverages on hand, human civilization was off and running. In what might be called the “beer before bread” hypothesis, the desire for drink may have prompted the domestication of key crops, which led to permanent human settlements. Scientists, for instance, have measured atomic variations within the skeletal remains of New World humans; the technique, known as isotope analysis, allows researchers to determine the diets of the long-deceased. When early Americans first tamed maize around 6000 BC, they were probably drinking the corn in the form of wine rather than eating it, analysis has shown.

Maybe even more important than their impact on early agriculture and settlement patterns, though, is how prehistoric potions “opened our minds to other possibilities” and helped foster new symbolic ways of thinking that helped make humankind unique, McGovern says. “Fermented beverages are at the center of religions all around the world. [Alcohol] makes us who we are in a lot of ways.” He contends that the altered state of mind that comes with intoxication could have helped fuel cave drawings, shamanistic medicine, dance rituals and other advancements……

Smithsonian Magazine: Read more

[This is a lengthy article – but if you’re a beer/wine/spirits/history buff, well worth reading! Ed]

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