The European grape varieties used in the production of wines and brandies did not thrive in our climate. Beer or mead was produced not necessarily for want but out of necessity. In the past, milk and even water were full of dangerous microorganisms that often caused people to get seriously ill. Beer was relatively free of such dangers as the long boils involved in the brewing process killed almost every disease-causing agent. In addition, beer’s unique combination of high acidity, hops and alcohol was a brew in which harmful bacteria rarely survived.