The most popular natural alcohol brews are ale, cider and wine produced directly from hop, apples or grapes through zymosis process initiated by bacteria. In certain conditions this process can occur spontaneously, as a part of fruit putrefaction.
My special idea is using selection for raising a special sort of fruit trees that would bear wine, beer and champagne fruit already fermented by a special kind of bacteria functioning in its riping fruit. I also think water-melons and coconuts would be an especially good environment for fermentation bacteria because of high water content.
Such champagne fruit would be especially good for a New Party, because this kind of alcohol is natural, it's mild and results in no hang-over, only the cheering effect!
How do you like my idea, dear Dreamscatters?