Romans relied on wine and beer as daily staples, making them essential to life, health, and culture across the empire. Wine was produced in carefully tended vineyards, harvested by hand, and fermented in large clay vessels called dolia. Different varieties, such as Falernian, Caecuban, Alban, and Massic, ranged from strong and aged to lighter everyday wines. Wine was often diluted with water and sometimes flavored with honey or herbs for taste and medicinal purposes.
Beer, known as cerevisia, was common in northern provinces where grapes were scarce. Brewed from barley or wheat, it was a practical and nourishing drink for soldiers, laborers, and the lower classes. Sour or spoiled wine was transformed into posca, a diluted vinegar-based drink, providing hydration and sustenance for working people and troops.
These drinks reveal how Roman society consumed, produced, and valued beverages, offering insights into daily life, regional agriculture, and the practical needs of citizens and soldiers alike.