10,000 BCE
The Natufians master beer-making

The technical prerequisites of brewing were well-established during Natufian times. Alcoholic beverages from this time period were significantly different from modern beer. It often had low alcohol content (2-4%), often contained additives such as fruit or honey, and varied in consistency, from clear liquid to soupy mixtures with floating solids and pastes. Researchers also discuss the possibility that the domestication of cereals was for the purposes of brewing beer rather than as a mean of subsistence.

Source: Hayden, B. et. al. (2013). What was brewing in the Natufian? J Archaeol Method Th, 20(1).

Drugs: Alcohol
Regions: Middle East
Topics: Cultivation, production and trade