and a 9,000-year-old fermented rice and honey drink from Neolithic China—which, McGovern says, still “goes very well with Chinese food.” We asked the “Indiana Jones of alcohol” to dig ...

Although fermentation does not make honey unsafe to eat ... it changes its taste to sour and gains an alcoholic flavour. Importantly, fermented honey is not toxic, but its consumption may lead ...

What are the biological mechanisms behind this alcohol ... was made (Huxley 1894). Later, in 1755, yeast were defined in the Dictionary of the English Language by Samuel Johnson as "the ferment ...

Although fermentation does not make honey unsafe to eat ... its taste changes to sour and it gains an alcoholic flavor. Importantly, fermented honey is not toxic, but its consumption may lead ...

Known as one of the oldest alcoholic drinks, mead is made from a simple mixture of honey, water, and yeast and is fermented in a process similar to wine (with honey instead of grapes as the sugar ...