What do Charlie Sheen, Christina Aguilera, and a brown owl in Germany have in common? Their drunken exploits make the headlines. Earlier this year German police responded to reports of an owl interfering with traffic and found the owl—one eyelid drooping—amid two discarded bottles of schnapps. After concluding it’d had one too many, they took the inebriated animal to a local bird expert who has treated sloshed birds before, Spiegel Online reports. It was given water and set free once it sobered up. Yet birds don’t need manmade liquor to get drunk—nature provides the means for intoxication this time of year. “Fermentation toxicity is most common in late winter and early spring when thawing of overwintered berries allows for yeast fermentation of the sugars in the berries,” reports the National Wildlife Health Center. Cedar waxwings and robins are most likely to gorge on fermented blackberries, pyracantha or juniper berries, crabapples or mountain ash fruits...