Alcohol : Humanity’s Greatest Fermented Creation
Alcohol existed as a naturally fermented food long before humans walked the Earth. Even without human intervention, alcohol forms naturally when specific environmental conditions are met. Fruits and honey gradually undergo alcoholic fermentation due to naturally occurring 'yeast' in the air. Just like how crushed grapes, when left in a container, naturally ferment into wine. However, this naturally fermented alcohol tends to have a low alcohol content and strong acidic taste. In fact, it's closer to vinegar than what we think of as alcohol today. This applies not only to fruit-based alcohol but also to honey-based fermented drinks. While honey has high sugar content, this alone isn't enough for alcoholic fermentation. For fermentation to occur, honey needs to be diluted with water to lower its sugar concentration. Once diluted, yeast can trigger alcoholic fermentation, transforming honey into an alcoholic beverage. Over time, humans began to understand and control this natural fermentation process, gradually developing more sophisticated brewing methods. This marked the beginning of intentional alcohol production, leading to the diverse array of alcoholic beverages we know today.
The Neolithic Age and the Possibility of Alcohol - The Beginning of Agriculture
The Neolithic period (around 8000 BCE) is estimated to be when humans accumulated experience and knowledge about fermentation and storage techniques. This is because this period marked the beginning of human agricultural activities. This led to speculation that alcohol was made using grains rather than fruits. The start of agricultural life also meant the beginning of settled life. It is known that the crops of this era were mainly millet, sorghum, and barnyard millet. If humans were making alcohol during this period, they likely would have used these grains.
The Beginning of Rice Cultivation: The Bronze Age
Rice cultivation began during the Bronze Age (around 2000-1500 BCE). During this period, not only rice but also soybeans, wheat, and barley were cultivated. This agricultural diversity was a significant advancement in early Korean civilisation.
In Korean alcohol production, nuruk (a traditional fermentation starter) is an essential ingredient. Nuruk is primarily made from wheat, and even Sikhye, a traditional Korean sweet rice beverage, uses malted barley in its preparation. Alcoholic beverages in Northeast Asia mainly use rice as their primary ingredient, sometimes incorporating barley and wheat as well. This reliance on grain-based fermentation distinguishes East Asian brewing methods from Western traditions that often relied more heavily on fruits and honey.
Archaeological evidence from this period, including pottery vessels and farming tools, suggests that the Bronze Age likely marked the beginning of systematic grain-based alcohol production. The discovery of large earthenware vessels from this period provides strong evidence that early Koreans were developing sophisticated fermentation techniques.
Based on these factors, we can speculate that the production of grain-based alcoholic beverages began during the Bronze Age, laying the foundation for Korea's rich brewing traditions that continue to this day.
