In which we discover that being a bear is not always permanent, kindness is key to a happy life, owning treasure does not improve your temper and that spice and warmth improves most drinks.
Alcohol has been with us for a while. Ever since primates started enjoying the overripe, fermenting ground fruit which was easier to sniff out than the underripe fruit still on the branches of the tree. The theory goes that the more fermented food we ate, the more our genetics evolved to enable us to eat more fermented food with fewer side effects. The more fermented food and drink we consumed the more demand increased.