The production and consumption of alcohol can be traced back thousands of years to early civilizations. Some of the earliest evidence of intentional alcohol fermentation comes from China around 7000 BC, where rice wine was being produced. In Mesopotamia towards 6000 BC, the early Sumerians were fermenting barley into beer. Ancient Egyptian tombs dating back to 3000 BC contain wine jars, indicating wine was important for burial rituals. Across Europe too, the ancient Greeks and Romans were cultivating grapevines and producing wine on an industrial scale by 500 BC. Fermented drinks provided a safer source of hydration compared to untreated water, driving alcohol's role in various cultures throughout antiquity.
Types
While many cultures have unique indigenous drinks, some of the most widely consumed types of alcoholic beverages globally include:
Beer - Made by fermenting starchy plant matter like barley, wheat or sorghum with hops. It is one of the oldest and most internationally popular alcoholic drinks. Major beer producing regions include Europe, North America, South America, China and Africa.
Wine - Produced by fermenting grape juice, sometimes with added sugars or other fruits/vegetables. Major wine producing areas include Europe (France, Italy, Spain), North and South America, Australia, South Africa and New Zealand. Red, white and rosé wines are the most common varieties.
Spirits - Concentrated Alcoholic Beverages produced by distilling fermented plant material. Popular spirits include whiskey, rum, brandy, vodka, gin, tequila and soju. While production methods vary, grains, sugarcane, agave and potatoes serve as common base ingredients.
Cider/Perry - Made from fermented apple or pear juice respectively, consumed globally but especially in Western Europe, North America and Australia. Hard ciders may reach 6-8% alcohol content.
Sake - Unique to Japanese culture, sake is fermented rice wine made primarily from rice, koji mold and water. It makes up 60% of the alcoholic beverages consumed in Japan.
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