This Independence Day, we should take a page from the Founding Fathers, as well as our ancestors around the world, who imbibed gallons of low-alcohol beer pretty much all the time.
“Beer,” writes the Egyptologist Wolfgang Helck, “could easily have been discovered by chance.” The Babylonians and ancient Egyptians didn’t have microbrewing supplies, but they had grains—grains that would, from time to time, get wet, interact with airborne yeasts, and voila, a brewski was born.
That’s according to Ian Spencer Hornsey, who describes in his book, A History of Beer and Brewing, the long, global history of fermented beverages.
Today, most beer is made either by multinational conglomerates or careful artisans, but originally, all men were (rather careless) home-brewers. The Babylonians would mix crumbled bread with water, add yeast, and just forget about it for a while. One of the Sumerians’ few female deities was Ninkasi, “Lady of the inebriating fruit,” who watched over the “cooked mash” as it cooled.