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The Origins and History of Alcohol Distillation and Fermentation and The Way Alcohol has Helped Shape Civilization and Developed Through Out the Centuries.
Throughout history there has been a built-in ceiling to the amount of alcohol that could be developed through fermentation keeping alcohol beverages around 1-3% ABV for beer and 8% for wine. The yeast turns sugars into alcohol, which is a poison. It has only been in the last couple hundred years that we have been able to create wine and beer with higher levels of alcohol by volume that we see today. This is due, in part, but mainly because we have been able to more recently start breeding yeast specifically to get to higher levels! And we have been able to develop the technology necessary to create distillation processes. This article takes a look at the history of alcohol, distillation, the technology that has been developed over the decades, and the future of alcohol and spirits.