There’s no biological need for alcohol - yet for thousands of years, humans have brewed, shared, and celebrated with it. As we move into the holiday season, it’s worth asking not whether alcohol can be healthy, but how it can fit into a truly nourished life. This week’s post explores how ancestral fermentation, community, and intention can transform the way we drink.

Before beer came in cans, kegs, and stainless tanks, it was alive — fermented in clay pots and wooden barrels, teeming with microbes that made grains safer and more nourishing. Discover how sour beer once nourished humanity, why it disappeared, and why we only pour it at Modern Stone Age Kitchen.