Nobody knows exactly when humans began to create fermented beverages. The earliest known evidence comes from 7,000 BCE in China, where residue in clay pots has revealed that people were making an alcoholic beverage from fermented rice, millet, grapes, and honey. Within a few thousand years, cultures all over the world were fermenting their own drinks. Ancient Mesopotamians and Egyptians made beer throughout the year from stored cereal grains. This beer was available to all social classes, and workers even received it in their daily rations. They also made wine, but because the climate wasn’t ideal for growing grapes, it was a rare and expensive delicacy. By contrast, in Greece and Rome, where grapes grew more easily, wine was as readily available as beer was in Egypt and Mesopotamia. Because yeasts will ferment basically any plant sugars, ancient peoples made alcohol from whatever crops and plants grew where they lived. In South America, people made chicha from grains, sometimes adding hallucinogenic herbs. In what’s now Mexico, pulque, made from cactus sap, was the drink of choice, while East Africans made banana and palm beer. And in the area that is now Japan, people made sake from rice.