The conventional story is that the ancestral puebloans (commonly known as Anasazi) who used to inhabit the four corners area of the southwestern US, did not have alcohol until it was introduced to the area by the Spanish in the 16th century.

A new study casts doubt on this, suggesting that they may have made beer from fermented corn kernels. Sophisticated scientific analysis of their clay pots has shown the presence of organic chemicals that are consistent with this theory.

Did early Southwestern Indians ferment corn and make beer?

The southwest is full of fascinating history. We visit Anasazi ruins on our Santa Fe & Taos women’s trip, as well as a pueblo inhabited by their descendants. I’ll post any related items of interest in our Santa Fe category.