1. NEOLITHIC PERIOD
1.1. THE EGYPTIANS -
1.1.1. used for pleasure, nutrition, medicine, ritual, remuneration and funerary purposes.
1.2. THE BABYLONIANS -
1.2.1. The famous Code of Hammurabi devoted attention to alcohol. However, there were no penalties for drunkenness. In fact, it was not even mentioned. The concern was fair commerce in alcohol.
1.3. THE CHINESE -
1.3.1. Alcohol was considered a spiritual (mental) food rather than a material (physical) food.
1.4. THE GREEKS -
1.4.1. The art of wine making reached the Hellenic peninsula by about 2,000 B.C. But the first alcoholic beverage to obtain widespread popularity in what is now Greece was mead.
1.5. THE HEBREWS -
1.5.1. The Hebrews were reportedly introduced to wine during their captivity in Egypt.
1.6. THE PERSIANS -
1.6.1. ritual intoxication appears to have been used as an adjunct to decision making. After the death of Cyrus, drunkenness was not uncommon.
1.7. THE ROMANS -
1.7.1. Romans practiced great moderation in drinking between the founding of Rome and the third century B.C.
2. MODERN PERIOD
2.1. 16TH CENTURY -
2.1.1. As the end of the Middle Ages approached, the popularity of beer spread to England, France and Scotland and beer brewers were recognized officially as a guild in England.
2.2. 17TH TO 18TH CENTURY -
2.2.1. The Virginia colonists continued their traditional beliefs about alcoholic beverages. They considered them natural foods and good when used in moderation.
2.3. 19TH CENTURY -
2.3.1. Throughout Europe during the Industrial Revolution, beer, wine, and distilled liquor became important products. Liquor remained an important part of medicine for certain purposes and many medicines were formulated using herbs steeped in alcohol.
2.4. 20TH CENTURY -
2.4.1. The twentieth century brought many significant changes to daily life. Some of these innovations, such as pasteurization, mass production, commercial canning and bottling, and rapid transport, improved the conditions for producing and selling alcohol.
3. THE MIDDLE AGES
3.1. MONASTIC INFLUENCES -
3.1.1. Production of rustic beers continued in homes. Ale, often a thick and nutritious soupy beverage, soured quickly and was made for local consumption.
3.2. VITICULTURE -
3.2.1. Importantly, they had the resources, security, and stability in that often-turbulent time. This enabled them to improve the quality of their vines slowly over time.
3.3. DISTILLATION -
3.3.1. The most important development regarding alcohol throughout the Middle Ages was probably that of distillation. Knowledge of the process began to spread slowly among monks, physicians, and alchemists. They were largely interested in distilled alcohol as a cure for ailments.