Our fermented drinks are made by using an old age preservation technique; fermentation. Fermentation is the scientific explanation for how the microbes living within foods alter to produce further bacteria’s and yeasts. In simple terms, fermentation is a metabolic process that converts sugar to acids, gases and alcohol. Fermentation prevents food from going rotten and was used before refrigeration.
What is fermentation?
The process of fermentation is happening around us in the natural world every day. We are surrounded by yeasts, bacteria’s and fungi. In fact, according to the Microbe Census there are over 2000 different types of bacteria’s in the air we breathe daily . We are literally a giant living colony of microbes inside and outside our body. Since the industrial revolution, as a species we have turned our back on the natural world where we have evolved for over 200,000 years. Humans have always needed to eat and drink, and for all that time it had to come from the natural world. Wind forward to now, and most of our enormous human population chooses to eat food that has been mass produced in a factory. Sadly, this choice has been forced upon us because much of the ancient cooking styles have been lost over the years; the information simply hasn’t been passed on. Also, the industrial revolution has created convenience, jobs and people becoming time-poor because of financial pressures. We have turned our back on natural living but the good news is, we can do something about it. The industrial revolution has also created science, and science is amazing that it can share research and help us to understand how we can live the best our species has ever been able to, and eating fermented foods is one of those ways. Science is telling us that we are surrounded by microbes – good and bad, and science is also telling us about the amazing microbes that live inside the human body and how powerful they are at influencing our health. The harmful microbes have always been kept under control by the naturally occurring microbes in the air, in nature and in our foods, but our lifestyles have removed many of these important microbes from our existence, leaving us open to illness and disease, so therefore we should be finding ways of helping our own microbiome to grow. Eating fermented foods is one of those way, and our fermented foods (drinks) are full of friendly bacteria’s and yeasts, we’ve even got the science to prove it. Fermented foods should be considered an important part of your diet because the microbes within them help to colonise in your body and build up a defence against harmful bacteria’s.Fermentation can happen in the presence of oxygen and without oxygen, making ATP without oxygen. ATP (Adenosine Tri-Phosphate) is the energy used by an organism in its daily operations. It consists of an adenosine molecule and three inorganic phosphates. After a simple reaction breaking down ATP to ADP, the energy released from the breaking of a molecular bond is the energy we use to keep ourselves alive. 
Did you know fermentation is the process used to make alcohol?
The creation of alcohol has been around for over 5000 years. In fact, the earliest chemically confirmed barley beer to date was discovered at Godin Tepe in the central Zagros Mountains of Iran, where fragments of a jug, from between 5400 and 5000 years ago was found to be coated with beerstone, a by-product of the brewing process. Wine has apparently been around for even longer. The oldest fermented beverage known is a 9,000-year-old rice and honey wine identified on pottery shards from the village of Jiahu in central China. According to biomolecular archaeologist Patrick McGovern of the University of Pennsylvania Museum of Anthropology and Archaeology, the wine likely got most of its sugars from the Chinese hawthorn fruit and wild grapes, the seeds of which have also been found at the site.  This naturally occurring process has led to birds and animals being reported as drunk when they eat the fruits from trees and vines, caused by wild yeasts in the air. When we begin to understand how fermentation exists around us naturally, we start to recognise the need for consuming fermenting foods in our every day living; it seems that every other animal and mammal on the planet are enjoying this wonderful gift from God, so why shouldn’t we.
So, if beer and wine are made as a process of fermenting, are they good for us?
Hell yeah they are! But, there is a “But” – everything in moderation. Unfortunately, our glutenous addiction to sugar and alcohol has meant that alcohol has been getting a bad wrap over the recent years, but considering our ancestors have been drinking it for over 9000-years I’d say there was a lot more health benefits to drinking alcohol than we understand. An article in the Daily Mail  uncovered some science released in America about how drinking beer can help reduce heart disease and improve brain health. I have no doubt that drinking beer in small consumptions can do this but everything in moderation. The other issue with commercially produced beer and wine, is the additives, manufactured yeasts and the large quantity of sugar used to create the alcohol, so therefore if you abuse alcohol and “drink to get drunk” frequently, then you are at an increase of severely damaging your health. Too much sugar and alcohol in your diet we know leads to obesity, liver-damage, intestinal permeability also know as Leaky Gut Syndrome, mental health problems, cancer and many more. Therefore, if you treat alcohol as your friend and retain a healthy lifestyle, drinking alcohol in moderate amounts can actually improve your health.
Fermented foods are for everyone, not just for people who are unwell
Recently, in the health industry there is a medicine movement where the understanding of health conditions and illnesses are being directed back to the function of the gut. Hippocrates said, “that all disease begins in the gut,” and it is now through science and research that we are discovering the truth behind this saying.In this article, I have written how fermentation occurs naturally around us every day, as we have evolved through the process of microbes, fermentation, bacteria’s and yeasts. It makes sense that inside our body the natural occurrences of life on the outside of the world are happening on the inside too. This statement can be backed up by science; fermentation happens in our muscles when there is not enough oxygen in the muscles, therefore the muscles produce energy without the presence of oxygen, and uses sugar instead. This process of fermentation is called glycolysis . The process of converting sugar into acids results in what we know as lactic-acid build up.In healthy people fermentation is happening all the time in the lower intestine in the presence of complex carbohydrates , but for those who suffer with poor gut health, then it is likely there are carbohydrates that are fermenting in the upper gut which leads to an array of symptoms, discomforts and disease. [