> The 2% isn't going to do much. 2% of what? If you mean alcohol, that is not how fermentation works for preserving food/drinks. Using beneficial/harmless cul

> The 2% isn't going to do much. 2% of what? If you mean alcohol, that is not how fermentation works for preserving food/drinks. Using beneficial/harmless cultures to outcompete harmful microorganisms, which is how fermentation is used to preserve food/drinks, has been the main way of preserving food across cultures. Especially before fridge, canning and and other modern industrial techniques have been possible. Yeah I do not get the "beer instead of water" thing, but I can imagine there could be a lot of situations that beer could be important to have as a water source, like traveling distances.