In which we discover that without soup there would be no restaurants, that sharing can be joyful and that meeting a friend from the circus in an underground cask beer bar is one of the few things worth leaving a Finnish meal for.
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.
