Why wine, beer, vinegar — and what this has to do with health

A little history clears up a big misunderstanding.

For most of human history, water wasn’t reliably safe to drink. People didn’t know about microbes, but they absolutely knew the difference between water that made you sick and drinks that didn’t.

So humans turned to fermentation.

Wine, beer, cider, mead, kvass — these weren’t indulgences. They were daily hydration tools.

Not because of alcohol…but because fermentation made liquids safe, stable, and usable.

Alcohol wasn’t the goal — safety was

Most traditional drinks were:

• Low alcohol (“small beer” was common)

• Often diluted with water

• Consumed for nourishment and hydration, not intoxication

Alcohol was a byproduct, not the purpose.

Fermentation:

• suppressed harmful microbes

• preserved nutrients

• stabilized liquids

• kept water drinkable

Getting drunk all day was not the plan. Staying functional was.

Vinegar and brandy weren’t random either

This is where Perelandra (and similar systems) make a lot of sense.

Brandy and vinegar were historically used because they:

• preserve information

• stabilize liquid carriers

• prevent spoilage

• deliver subtle signals gently

They were carriers, not cures.

That’s why they show up in:

• herbal medicine

• flower essences

• traditional remedies

• informational solutions

Same principle, modern tools

Today, we don’t need alcohol to make water safe — but we do live with:

• chemically treated water

• sterile, lifeless water

• high environmental signal noise

So the ancient question still applies:

How do we support hydration and coherence without contamination or force?

Modern answers look like:

• sound

• frequency

• structured water

• gentle informational support

Same lineage. New language.

The through-line

Ancient people weren’t primitive — they were signal-aware without the vocabulary.

Fermentation was an early technology for:

• safety

• preservation

• coherence

Today, sound and frequency let us do the same thing — without alcohol.

A simple reframe

Fermented drinks weren’t about escaping life.They were about staying well in it.

Sometimes the most “modern” ideas are just old wisdom updated