when was the achohle first presented to the world? which period of time and who found it ?

Answer 1

Very early man probably discovered the affects of eating fermented fruit long before discovering fire. Elephants seek out trees with over-ripe fruit and eat it until they stagger like an Irish priest on St. Patricks day. I would think that even our earliest ancestors were at least as clever as today's elephants.

Answer 2

Noah was the first to make wine out of grapes just after leaving the Ark. Jewish tradition says that Noah nurtured the vines with the blood of a lion, a monkey and a pig. Therefore when you drink a little alcohol, you feel strong and bold like a lion, drink a little more and you start behaving stupid like a monkey, drink even more and you end up flat and heavy on the floor, like a pig....
Actually, Noah was also the first person to get intoxicated, and got punished for it.

Answer 3

Alcohol is ancient, it is known that the Egyptians that built the pyramids had an alcoholic drink that was served and so it is quite likely that alcohol has been available for a very long time, to determine who or when would not be possible and anyone who would claim to know is just plain wrong.

Answer 4

Beer was first brewed 10 000 years ago by the Sumerians. Even ancient Egypt had state controlled breweries!

Answer 5

ancient egyptian mythology tells us that a goddess taught men to make beer.
the goddess wanted mankind to be happy and so taught the art of brewing.
this is indicative of the divine origin of beer.
people should not try to take the import of this lightly.
the ancient egyptians had historical records extant( as recounted in timious)
that predated their own civilization.
beer may have predated bread, or the mold on the bread.
it is clear that no one knows which came first.
people could have seen the effects on animals when they ate fermented fruit that had fallen off the fruit trees and thought to themselves, hey, there's something going on here and we need to be in on it. animals do this to this day and don't shy away from it. why would people shy away from it. we eat deer and moose that get drunk from fermented fruit.

Answer 6

don't think it was "found", but do remember reading some passages in the Bible pertaining to alcohol

Answer 7

Distillation was used as early as 3500 BC in Mesopotamia, where perfume makers had developed it as a technique for isolating the scented oils of flowers and plants. But it was not until 1100 AD that wine was first distilled to make spirit. At around this time Irish monks, guardians of knowledge through the Dark Ages, started travelling around Europe spreading the word of God and re-planting the seeds of learning. It is commonly believed that it is they who took distillation with them. The results of distillation were considered to have magical properties, and this led to them being called "the water of life", or "uisge beatha" in Gaelic, "eau-de-vie" in French and "aqua vitae" in Latin.

But it was not only the Irish who studied distillation. Arabs introduced it into Sicily and southern Spain during military campaigns. This knowledge spread northward, and soon it reached the other side of the Pyrenees, were the people of Armagnac began to produce spirit and trade it with Dutch merchants.

By the 16th century distillation was known as far north as Scandinavia and as far east as Russia. In the 1600's emigrants took their distillation skills with them to America, where they produced brandy from locally grown fruit, and made rum from molasses which they acquired through trade in the Caribbean

Distillation works on the principle of heating an alcoholic wash, in order to separate ethanol, also known as potable alcohol, and concentrate it at a higher strength. The alcoholic wash can be from any fermented base. Fermentation is the process were sugar turns to alcohol, this will occur naturally where the base raw materials contains sugar, as in fruit or molasses, or in the case of those that don't ( e.g. grain ) this will only happen once starch, which is naturally present, has been converted into sugar by the addition of yeast.

The fermentable base varies from spirit to spirit, whisk(e)y, vodka and genever use a kind of beer produced from grain. Specific grains are sometimes important, malt whisky and genever are made from malted barley, certain vodkas and Canadian whiskies from rye. Finnish vodka comes from wheat, German schnapps from corn and the Japanese make spirit from rice. Some Russian and Polish vodkas are even made from potatoes, rum and cane spirit is made from sugar molasses or cane juice, while grape brandy is produced from wine. English styles of gin depend on juniper and other botanicals for flavour, since these are macerated and then re-distilled, all that is required initially is clean, neutral spirit irrespective of the base from which it has been made.

The system works because ethanol boils at 78.5°C and water at 100°C. The alcoholic wash is heated to 78.5°C which boils off the alcohol leaving the other constituents, mostly water, behind. The first alcohols which are boiled off are known as the "Heads", the last to be boiled off are called the "Tails", those in between are referred to as the "Heart".
The Heads and Tails contain the most impurities, and it is these impurities which also add flavour. Therefore, the neutrality of the spirit will be determined by how much of these impurities are retained by the distiller. For example, vodka producers will disregard all Heads and Tails, giving a neutral and flavourless product, whisky producers on the other hand will retain some impurities which adds to the flavour.

For a long then single distillation was the norm, until it occurred to some one to see what happened if the process were repeated. The first recorded occurrence of this is thought to have been carried out by Chevalier de la Croix Marron, in the French region of Cognac in the mid-1500's.

Original stills, known as pot stills, were basically enclosed kettles, which narrowed towards the top to collect vapour created by boiling the contents. A downward pipe from the head of the still carried the vapour through cold water which caused it to condense and run into a receiving container. Copper is the best material for making a still, as it draws out impurities from the alcohol. Because pot stills produce alcohol one batch at a time, it is a laborious and time consuming process. The stills have to be loaded up, boiled off, cleaned and re-charged for each individual run.

It was not until the late 1820's that a new form of still was invented, which produced spirit in a continuous stream for as long as an alcoholic wash was fed into it. This new still was called the continuous, or column, or patent, or Coffee still. It consisted of two columns, one of which ( The Analyser ) has steam rising and wash descending through successive storeys inside. The steam stripped out the alcohol from the wash and carried it over to the second column ( The Rectifier ), where it circulated until it could condense at the required strength.

The benefits of the continuous still were cheaper and purer spirit, the latter due to the higher distillation strengths that were possible using it. The continuous still was invented by Robert Stein, a relative of the Scotch whisky Haigs, the first of which went into production in Cameronbridge distillery in Fife, Scotland. It was an improved version of Stein's still that truly caught on however, modified by Aeneas Coffey, a Dublin excise officer, who had attended a demonstration of Stein's still and developed the idea further. This Coffey still went on to be sold worldwide, and is still used today in the production of many spirits, particularly light styles like vodka and gin. Producers of certain spirits however, like single malt whisky and cognac, still use a version of the old pot still, as it adds to the flavour and style of the spirit.