The Neolithic Grog (China, 7000 BC)Chew rice grains so that diastase, an enzyme in your saliva, breaks the carbohydrate molecules into simple sugars.
Spit back out.
Dilute honey to activate its yeast and combine.
Mix the honey concoction with the juices of grapes and hawthorn fruits and ferment.
Godin Tepe Beer (Mesopatamia, 3500 BC)
Malt barley by sprouting and then roasting the grains.
Mill the grains with basalt mortars and pestles.
Add water.
Add fruit or honey to begin fermentation.
Flavour with dates or radishes.
Drink directly from jug with a long straw.
Central Asian Soma (Turkmenistan, 2000 BC)
In a large bowl, macerate ephedra plant, hemp plant and poppy.
Grate, then strain juices through a funnel filled with wool.
Mix with grape wine.
Wait for the trees to start dancing, snakes to start talking and the sky to turn red.
Bronze Age Nordic Grog (Denmark, 1400 BC)
Ferment the juices of cowberries and cranberries.
Ferment wheat grain.
Add bog myrtle, lime tree pollen, meadowsweet and white clover.
Mix and enjoy.
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