How much alcohol in antiquity?

In antiquity, the alcohol content of alcoholic beverages varied widely depending on the type of beverage and the region where it was produced. However, some general observations can be made:

- Beer: Ancient beers were typically low in alcohol content, ranging from 1% to 3% ABV (alcohol by volume). This is because the brewing process was not as efficient as it is today, and the yeast strains used were less effective at converting sugars into alcohol.

- Wine: Ancient wines were typically stronger than ancient beers, ranging from 5% to 12% ABV. This is because grapes contain more sugar than barley, and the fermentation process was more efficient. However, it is important to note that ancient wines were often diluted with water before drinking, so the actual alcohol content consumed was likely lower.

- Distilled spirits: Distilled spirits, such as whiskey and vodka, were not invented until the Middle Ages, so they were not available in ancient times.

It is also worth noting that the drinking habits of people in antiquity were different from those of people today. In ancient Greece and Rome, for example, wine was often mixed with water and drunk during meals. It was also common to drink wine diluted with honey or spices. In contrast, people in antiquity did not typically drink alcohol on its own.

Overall, the alcohol content of alcoholic beverages in antiquity was lower than it is today. This is due to a combination of factors, including the less efficient brewing and fermentation processes, the dilution of wine with water, and the different drinking habits of people in antiquity.