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呢隻黑猩猩見到
一堆熟過頭嘅布冧

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好多已經爛開晒

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散發一陣醉人嘅果香

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搞到佢忍唔住一嚿一嚿擺落口
然後開始覺得⋯⋯暈陀陀

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呢隻猩猩無意中發現咗
人類最終廣泛採用嘅技術

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用嚟制造啤酒、葡萄酒
同其他酒精飲品

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熟咗嘅水果有大量糖分
會吸引一種叫做「酵母」嘅微生物

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酵母食咗果糖之後
會產生一種叫「乙醇」嘅化合物

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就係我哋飲品入面嘅酒精喇

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呢個過程叫做「發酵」

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冇人知道
人類幾時開始整發酵飲品

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最早嘅證據
喺西元前 7000 年嘅中國

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喺陶器入面嘅殘留物

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透露古人用發酵咗嘅
米、黍米、提子同蜜糖整酒精飲品

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喺幾千年之內

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全世界好多文明
已經開始整自己嘅發酵飲品

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古代美索不達米亞人同埃及人

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會用儲起嘅穀物
全年無休整啤酒

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而呢種啤酒
個個都有得飲

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甚至會當係每日嘅配給發畀啲工人

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佢哋都會整吓葡萄酒

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但係因為嗰度嘅天氣唔適合種植提子

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所以葡萄酒就留返畀啲貴族飲

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喺適合提子生長嘅希臘同羅馬
就啱啱相反

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葡萄酒就等如埃及
同美索不達米亞嘅啤酒

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因為酵母可以發酵所有植物嘅糖分

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種得到嘅穀物同植物
古人都會用嚟釀酒

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喺南美洲啲人會用穀粒
整一種叫「奇恰」嘅酒

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有時仲會加吓啲迷幻草藥

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喺而家叫墨西哥嘅地方

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當地人鍾意飲用仙人掌汁整嘅普逵酒

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東非人就用香蕉同棕櫚葉整啤酒

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而今日我哋叫日本嘅區域

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佢哋用稻米整清酒

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幾乎全世界所有地區
都有自己嘅發酵飲品

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隨著飲酒成爲咗我哋
日常生活嘅一部分

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有啲權威人士堅信
酒精有好嘅影響

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古希臘醫師認為葡萄酒有益健康

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而詩人就話飲啖酒先搵到靈感

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有人開始擔心
啲人會濫用酒精

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希臘哲學家提倡
飲酒要識得節制

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喺早期歐洲嘅猶太教和基督教作家

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會將葡萄酒納入儀式嘅一部分

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但佢哋認為劈到冧係罪嚟嘅

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喺而中東，非洲同西班牙

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有條伊斯蘭教條
唔畀人醉住祈禱

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慢慢仲變埋
連飲酒都唔畀

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古代嘅發酵飲品
酒精含量比較低

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因為喺酒精濃度到咗13%嘅時候

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野生酵母會產生有毒嘅副產物

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殺返啲酵母轉頭

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酵母死晒之後就唔會再發酵
酒精濃度就停咗喺呢個位

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所以喺頭幾千年釀嘅酒
酒精含量都喺有限嘅

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但係「蒸餾法」改變咗呢個定律

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喺九世紀嘅阿拉伯文獻入面
記載咗將發酵液加熱到沸騰

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蒸發裡面啲酒精

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酒精嘅沸點低過水
所以佢會變咗做蒸氣先

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然後再將呢啲蒸氣收集、冷卻

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就變咗做蒸餾酒

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酒精濃度高過晒所有發酵整嘅酒

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一開頭，呢種高濃度嘅
酒精係用喺醫療用途

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跟住，烈酒變咗做重要的嘅交易貨物

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因為唔似啤酒、葡萄酒
烈酒唔會變質

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喺加勒比海地區嘅歐洲殖民地
當地人用收成嘅糖整冧酒

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變成水手嘅主要飲品
仲賣埋去北美

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歐洲人將白蘭地同氈酒帶咗去非洲

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用酒嚟交換奴隸、土地
同棕櫚油、橡膠之類嘅原材料

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喺呢啲地區
烈酒就等如銀兩

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喺大航海時代

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烈酒喺遠距離航海入面
就扮演咗重要嘅角色

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由歐洲搭船去亞洲東部
同美洲差唔多要幾個月

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點樣保存食水
就係最大嘅挑戰

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佢哋發現喺裝水嘅大桶
入面加啲白蘭地

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就可以延長食水保鮮期

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因爲酒精係一種防腐劑
可以殺死有害嘅微生物

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由 17 世紀到而家

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酒精已經由最初
搞到動物暈陀陀嘅嘢飲

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演變成殖民貿易嘅王牌

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至於後果⋯⋯就唔講住喇

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隨著時代變遷，酒喺人類社會中
扮演嘅角色只會越嚟越複雜