In her new book,The Drunken Botanist, Amy Stewart sets out to look at some of the many examples of humans making alcohol from natural plants, spices, herbs, flowers and trees.
From rice used to make sake to barley that is essential in the production on Scotch. Stewart's book combines biology, chemistry and history to look at some of the ingenious ways humans have formed alcohol.
She also looks at how each ingredient has its own place in the cultural drinking habits of the population and documents a recipes that's as ancient as the dinosaurs.
If you're interested in brewing or just want a stronger understanding of alcohol and how it's produced then this is well worth a read.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.