In the seventeenth century, a Dutch tradesman named Antoni van Leeuwenhoek developed high-quality lenses and was able to observe yeast for the first time.
It took several hundred years before quality lenses and microscopes revolutionized science and allowed researchers to observe these microorganisms. At the time, no one knew that the alcohol produced during fermentation was produced because of one of these microorganisms - a tiny, one-celled eukaryotic fungus that is invisible to the naked eye: yeast. In so doing, they transferred microorganisms from their feet into the mixture. Wine producers traditionally used their feet to soften and grind the grapes before leaving the mixture to stand in buckets. Through empirical observation, people learned that temperature and air exposure are key to the fermentation process. If the mixture did not stand long enough, the product contained no alcohol but if left for too long, the mixture rotted and was undrinkable. Producing fermented beverages was tricky. The process was named fermentation, from the Latin word fervere, which means "to boil." The name came from the observation that mixtures of crushed grapes kept in large vessels produced bubbles, as though they were boiling. 2003).Īt the time, people knew that leaving fruits and grains in covered containers for a long time produced wine and beer, but no one fully understood why the recipe worked. In South America, people produced chicha from grains or fruits, mainly maize while in North America, people made octli (now known as "pulque") from agave, a type of cactus (Godoy et al. In Egypt, Babylon, Rome, and China, people produced wine from grapes and beer from malted barley. Mead, or honey wine, was produced in Asia during the Vedic period (around 1700–1100 BC), and the Greeks, Celts, Saxons, and Vikings also produced this beverage. As a result of these Steps, I can say today that my attitude towards life, people, and towards anything having to do with God, has been transformed and improved.Over the course of human history, and using a system of trial, error, and careful observation, different cultures began producing fermented beverages. Through progressive means, I try to live according to these suggested principles. Fellowship, thanks especially to the sharing of members in the meetings, I understood that everyone gradually finds his or her own pace in moving through the Steps. After a few twenty-four hours in the A.A. I had to discover, as time went on, that my path was my own. fortunate to have gone through such a major, even sensational, spiritual experience.
My first attempt at the Steps was one of obligation and necessity, which resulted in a deep feeling of discouragement in the face of all those adverbs: courageously completely humbly directly and only. there was nothing left for us but to pick up the simple kit of spiritual tools laid at our feet.
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