Posted: January 14, 2026
Holiday celebrations, for better or worse, often feature alcoholic beverages. Plants play an active role in producing beer, wine and spirits.
Hops
The first use of plants in alcoholic beverages can be traced back to the Neolithic period, dating 9,000 to 13,00 years ago, when a combination of wild plants and honey was first combined. Later, in China, residue from pottery has chemically verified that fermented rice, honey, and fruit were combined to produce alcohol. It was used in funeral rituals, allowing for altered states, and was thought to foster communication with spirits of the ancestors. The first brewery may have been in Israel, where stone mortars have shown evidence of wheat and barley alcohol being used for ritual feasts.
Regional plants influence the types of alcoholic beverages created by different cultures. In Mexico, with its high heat and limited rainfall, blue-green agave plants flourish. From this plant, tequila was developed. Other species of agave produce mezcal. Tepache, another traditional alcoholic beverage native to Mexico, combines the peel and core of pineapples with raw cane sugar, brown sugar, and spices like cinnamon. Fermentation then produces a natural, fizzy, and tangy drink often sold by street vendors.
Coconut wine or Lambanog is a natural liquor obtained from the distillation of naturally fermented coconut sap found in semi-tropical areas. Sometimes called the Philippine Vodka, it has a minimum of 30% alcohol and can deliver quite a kick! In East Asia, rice that has been polished with its bran removed produces sake.
In the United States and the United Kingdom, grains such as barley, wheat, rye, and corn, all rich in sugars and starches, are utilized in producing alcohol. Barley is a key ingredient in scotch & whiskey, wheat and rye are key ingredients in vodka, beer, and corn is a significant ingredient in bourbon and whiskey.
Other plants used in creating alcoholic beverages include potatoes for vodka and sugar cane for rum. Fruits, notably grapes, apples, peaches, plums, cherries, and berries, produce wines and hard cider.
Historically, alcohol was used for medical purposes. Spruce beer, with its high content of ascorbic acid, was used to fight scurvy. Fermented drinks have also been used to kill harmful microbes.
Alcohol content varies between different beverages. A 12-ounce can of regular beer can have a 5% alcohol by volume, while a 5-ounce glass of wine has 12% alcohol. A 1.5-ounce shot of spirits has a 40% alcohol content. Alcohol consumption not only affects humans and their behavior, but animals as well. Robins and cedar waxwings have experienced being "drunk" after consuming fermented berries and have literally crashed into windows. Likewise, squirrels have passed out after eating fermented pears or pumpkins.
New plants continue to evolve in alcohol production due to consumer demands that seek unique and locally sourced ingredients. For the adventuresome palate, seaweed is being harvested and has been utilized by breweries in Scotland and New England to produce craft beers. Finger lime, an Australian rainforest citrus fruit, is the premium ingredient found in the UK and Australia's gin production, while here in the US, Douglas fir, laurel, and sage are being utilized for creating gin.
Herbs, including mint, basil, and rosemary, add flavor to cocktails (mojitos and mint juleps) while flowers, such as lavender, hibiscus, and elderflower, add floral notes to drinks. Spirits often rely on the infusion of spices such as cinnamon, clove, star anise, and ginger, or they can be used as simple syrups.
For those who wish to read more on this subject, Amy Stewart's popular book, "The Drunken Botanist," is full of biology, chemistry, etymology, and mixology, which will further enhance your knowledge of this fascinating subject. Enjoy reading as you toast these plants, and always drink responsibly. Cheers!
Celeste Biordi Janosko is a Penn State Master Gardener. This volunteer program supports the outreach mission of Penn State Extension and provides research-based information on best practices in sustainable horticulture and environmental stewardship. For more information, contact the Penn State Extension of Allegheny County at alleghenymg@psu.edu or 412-482-3476.
Published in the Pittsburgh Post-Gazette 2025/12/05
