But there's a catch.Late Stone Age jugs tell us that a form of “beer,” loosely defined as represented by residues of fermentation, has been with us for 10,000 years. And the earliest evidence of wine production is 6,000 years old — so we’ve had a little time to grapple with alcohol and its bodily effects. More precisely, we’ve had several thousand years in which alcohol in its many fine forms has always gotten the better of us. Humans are, by definition, really, really good at getting drunk. Understanding the chemistry of that metabolic transaction – the immediate absorption of the...