Alcoholic drinks in China Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia. Professor McGovern explains: “The earliest chemically confirmed alcoholic beverage in the world was discovered at Jiahu in the Yellow River Valley of China (Henan province), ca. 7000-6600 B.C. (Early Neolithic Period). It was an extreme fermented beverage made of wild grapes (the earliest attested use), hawthorn, rice, and honey.” And, Professor McGovern continues: “The Jiahu discovery illustrates how you should never give up hope in finding chemical evidence for a fermented beverage from the Palaeolithic period. Research very often has big surprises in store. You might think,
Nabidh of Allah used to keep fast. I waited for the day when he did not fast to present him the drink (nabidh) which I made in a pumpkin. I then brought it to him while it fermented. He said: Throw it by this wall, for this is a drink of the one who does not believe in Allah and the Last Day. Nabidh is known to start turning alcoholic after two to three days, depending on the surrounding conditions. Non-fermented Nabidh is permissible to drink and a sunnah. According to the hadith collection by Imam Malik Ibn Anas, it is