Here at The Atlantic, we’re interested in the history behind things in everyday life—in this case, how humans have chosen to get intoxicated for thousands of years. The Mongols fermented mare’s milk to make a drink called kumis, and the Aztecs drank pulque, a fermented agave sap. Chicha is corn beer that was a favorite of the Incans, and tonto is banana beer from Uganda. What could be next? Craft beer may be having its moment, but we’re playing the long game.