What’s really in your cocktail? We talk a lot about the health effects of alcohol—but rarely about everything else in the glass. From refined sugar and artificial colors to bottled mixers and mystery ingredients, we’re taking a closer look at what’s hiding in our cocktails—and what happens when we make them differently.

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.