Alcoholic beverage, any fermented liquor containing ethyl alcohol or ethanol (CH3CH2OH), as an intoxicating agent, such as wine, beer, or distilled spirits. Following that is a quick discussion on alcoholic beverages. See alcohol use for a comprehensive treatment plan. Alcoholic drinks are fermented from the sugars in fruits, berries, grains, and other components such as plant saps, tubers, honey, and milk. They can then be distilled to convert the original watery liquid to a liquid with considerably higher alcoholic strength. Beer is the most well-known alcoholic beverage in the malt family, including ale, stout, porter, and malt liquor. Malt, maize, rice, and hops are used to make it. Beers range in alcoholic content from approximately 2% to about 8%. Wine is composed of fermenting grape juice or different fruits such as apples (cider), cherries, berries, or plums. Creating wine begins with the harvest of the fruit, the juice of which is fermented in huge vats under strict temperature control. When the fermentation process is finished, the mixture is filtered, aged, and bottled.
Natural or unfortified, grape wines range in alcohol content from 8 to 14 percent; examples include Bordeaux, Burgundy, Chianti, and Sauterne. Sherry, port, and muscatel are examples of fortified wines, which have been fortified with alcohol or brandy and contain 18 to 21 percent alcohol. Distilled spirits are made from mashes of grains, fruits, or other substances. The fermented liquid that results is heated until the alcohol and flavorings evaporate and can be taken off, cooled, and condensed back into a liquid. Water is left behind and discarded. A distilled beverage is a concentrated liquid that contains liquors such as whiskey, gin, vodka, rum, brandy, and liqueurs, or cordials. They typically have an alcoholic content of 40 to 50 percent; however, higher or lower amounts are seen.
This article is curated by Prittle Prattle News.
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