Chimpanzees Consume Two Alcoholic Drinks Through Fruit Each Day, Study Finds

Our closest primate relatives may not be clinking glasses, but they are consuming surprising amounts of alcohol in the wild. According to National Geographic, new research published in Science Advances estimates that chimpanzees in Africa ingest the equivalent of more than two alcoholic drinks per day simply by eating ripe fruits that have naturally fermented.

Scientists analyzed over 500 fruits collected beneath feeding trees in sites like Uganda’s Kibale National Park and Côte d’Ivoire’s Taï National Park. By measuring alcohol content and calculating the chimps’ daily food intake, researchers found their average dose to be 14–15 grams of alcohol daily—roughly 2.5 standard human drinks when adjusted for body weight.

Interestingly, chimpanzees appear to seek out fruits with higher alcohol levels, favoring figs and plums that pack more fermentation. This suggests the attraction isn’t accidental: alcohol may act as a signal of ripeness, offering extra sugars and nutrients, while also providing a flavor they enjoy.

Despite the numbers, chimps aren’t exactly stumbling through the forest. The average alcohol percentage in their diet is just 0.3 percent, far below the strength of wine or beer. Still, binge-style feeding frenzies—where chimps stuff themselves with figs and spit out the pulp—can deliver a noticeable hit of alcohol throughout the day.

Scientists note the behavior has evolutionary implications. A genetic mutation shared by humans, chimpanzees, and gorillas speeds up alcohol metabolism, suggesting our shared ancestors may have adapted to consuming fermented foods millions of years ago. Researchers also suspect alcohol may play a role in chimpanzee social life, helping strengthen bonds or encourage group courage during risky patrols.

While the idea of “drunk chimps” makes for a catchy headline, experts caution against anthropomorphism. The alcohol levels are modest, and chimpanzees remain perfectly adapted to their forest diet. What’s clear, though, is that our long relationship with fermented foods stretches far deeper into evolutionary history than many realized.

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