Alcoholic beverages are drinks containing ethanol. Alcoholic beverages have been widely consumed since prehistoric times by people around the world, seeing use as a component of the standard diet, for hygienic or medical reasons, for their relaxant and euphoric effects, for recreational purposes, for artistic inspiration, as aphrodisiacs, and for other reasons. Some have been invested with symbolic or religious significance suggesting the mystical use of alcohol, e.g., by Greco-Roman religion in the ecstatic rituals of Dionysus (also called Bacchus), god of drink and revelry ...

Including:

• Alcoholic beverage - Chemistry
• Alcoholic beverage - Alcoholic content
• Alcoholic beverage - Flavoring
• Alcoholic beverage - History
• Alcoholic beverage - Fermented beverages
• Alcoholic beverage - Distilled beverages
• Alcoholic beverage - Uses
• Alcoholic beverage - Legal considerations
• Alcoholic beverage - Types of alcoholic beverages
• Alcoholic beverage - Non-distilled beverages
• Alcoholic beverage - Distilled beverages

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See also:

Alcoholic beverage, Alcoholic beverage - Chemistry, Alcoholic beverage - Alcoholic content, Alcoholic beverage - Flavoring, Alcoholic beverage - History, Alcoholic beverage - Fermented beverages, Alcoholic beverage - Distilled beverages, Alcoholic beverage - Uses, Alcoholic beverage - Legal considerations, Alcoholic beverage - Types of alcoholic beverages, Alcoholic beverage - Non-distilled beverages, Alcoholic beverage - Distilled beverages, Alcoholic beverage - External link

Read more here: » Alcoholic beverage: Encyclopedia II - Alcoholic beverage - Types of alcoholic beverages

Alcoholic beverages include low-alcohol-content beverages produced by fermentation of sugar- or starch-containing products, and high-alcohol-content beverages produced by distillation of the low-alcohol-content beverages. Sometimes, the alcohol content of low-alcohol-content beverages is increased by adding distilled products, particularly in the case of wines. Such fortified wines include Port wine and Sherry. The process involved (as well as the resulting alcohol content) defines the finished product. A "beer" involves a relatively ...

See also:

Alcoholic beverage, Alcoholic beverage - Chemistry, Alcoholic beverage - Alcoholic content, Alcoholic beverage - Flavoring, Alcoholic beverage - History, Alcoholic beverage - Fermented beverages, Alcoholic beverage - Distilled beverages, Alcoholic beverage - Uses, Alcoholic beverage - Legal considerations, Alcoholic beverage - Types of alcoholic beverages, Alcoholic beverage - Non-distilled beverages, Alcoholic beverage - Distilled beverages

Read more here: » Alcoholic beverage: Encyclopedia II - Alcoholic beverage - Types of alcoholic beverages

Though strictly banned sometime after the Iranian Revolution of 1979, alcoholic beverages are readily available in Iran. The most common beverage is called aragh-e sagi, which is domestically produced, with the best variety available in the province of Qazvin. Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia. Some domestic varieties of vodka are available, but cannot be easily obtained. Beer is the third most common alcoholic beverage, with much of it imported from northern Europe ...

See also:

Cuisine of Iran, Cuisine of Iran - Traditional Iranian table settings, Cuisine of Iran - Essential accompaniments, Cuisine of Iran - Varieties of rice, Cuisine of Iran - Methods of cooking rice, Cuisine of Iran - Varieties of bread, Cuisine of Iran - Regional cuisines, Cuisine of Iran - Gilan, Cuisine of Iran - Khuzestan, Cuisine of Iran - Fast food imported and adapted foods, Cuisine of Iran - Alcoholic beverages, Cuisine of Iran - Vegetarianism in Iran

Read more here: » Cuisine of Iran: Encyclopedia II - Cuisine of Iran - Alcoholic beverages

Grape Cure (grape diet): Mono-diet advanced by Johanna Brandt, N.D., Ph.N., author of The Grape Cure ((c) 1928). The front matter of the 1967 edition, a paperback published by Benedict Lust Publications, quotes the author: My discovery of the Grape diet is the direct result of Divine Illumination.

The grape diet consists of grapes or grape juice. Brandt held that the mind operated through magnetism and that the Grape Cure contributed to the purification and buildup of magnetism. She recommended it for appendicitis, cancer, diabetes, gout, pyorrhea, rheumatism, scurvy, sex problems, tuberculosis, unnatural cravings (as for alcoholic beverages, coffee, tea, and tobacco), and other conditions. Under the heading Sex Problems, she stated: By the magical purification of the blood the nerves are stabilized, self-control is established and our God-given heritage of sense and desire is transmitted into divine creative power.

(See also: Grape Cure, Body Mind and Soul, Alternative Health, Alternative Health Dictionary)

Chicha is a fermented beverage brewed by the indigenous people of the Andean region, dating back to the Inca Empire when women were taught the techniques of brewing chicha in Acllahuasis (feminine schools). It is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora. It has a pale straw color, a slightly milky appearance, and a slightly sour aftertaste. It is drunk either young and sweet or mature and strong. ...

Including:

• Chicha - Preparation
• Chicha - Use
• Chicha - Varieties

Read more here: » Chicha: Encyclopedia - Chicha

Alcopop is a term coined by the popular media of the United Kingdom to describe bottled pre-mixed alcoholic beverages. In the alcoholic beverage industry they are known as RTDs (ready to drink) or FABs (Flavoured Alcoholic Beverages). These drinks, such as alcoholic lemonade, tend to be sweet, served in small bottles (typically 200–275ml), and between 5–7% alcohol by volume. In Europe, alcopops tend to be pre-mixed spirits, including vodka (e.g. Smirnoff Ice) or rum (e.g. Bacardi Breezer). In the ...

Including:

• Alcopop - Reference
• Alcopop - External link

Read more here: » Alcopop: Encyclopedia - Alcopop

In general usage, alcohol (from Arabic al-kukhul الكحول, al meaning 'the' and kukhul meaning 'spirit', the chemical) refers almost always to ethanol, also known as grain alcohol, and often to any beverage that contains ethanol (see alcoholic beverage). This sense underlies the term alcoholism (addiction to alcohol). Other forms of alcohol are usually described with a clarifying adjective, as in isopropyl alcohol or by the suffix -ol, as in isopropanol. As a drug, com ...

Including:

• Alcohol - Structure
• Alcohol - Methanol & ethanol
• Alcohol - Uses
• Alcohol - Sources
• Alcohol - Nomenclature
• Alcohol - Systematic names
• Alcohol - Etymology
• Alcohol - Physical and chemical properties
• Alcohol - Toxicity
• Alcohol - Preparation of alcohols
• Alcohol - Laboratory
• Alcohol - Industrial
• Alcohol - Reactions of alcohols
• Alcohol - Deprotonation
• Alcohol - Nucleophilic substitution
• Alcohol - Dehydration
• Alcohol - Esterification
• Alcohol - Oxidation

Read more here: » Alcohol: Encyclopedia - Alcohol

Cascade Brewery is the oldest brewery in Australia. It is based in South Hobart, Tasmania. The brewery was founded in 1824 by Peter Degraves, an entrepreneur who emigrated from England. It is now owned by Foster's Group. The animal featured on the logo is the now extinct Tasmanian Tiger. Cascade produces a range of beers, homebrew, apple cider ('Mercury' brand) and non-alcoholic beverages including apple ...

Including:

• Cascade Brewery - Beers
• Cascade Brewery - Homebrew Range
• Cascade Brewery - Non-Alcohol Beverages

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Blood alcohol content (or blood alcohol concentration), often abbreviated BAC, is the concentration of alcohol in blood, measured, by volume, as a percentage. For example, a BAC rating of 0.20 means 1 part per 500 in an individual's blood is alcohol. In many countries, the BAC is measured and reported as milligrams of alcohol per 100 milliliters of blood (mg/100ml). Number of drinks consumed is a poor measure of intoxication, because of variation according to body weight. One drink (unit of alcohol) ...

Including:

• Blood alcohol content - Metabolism and excretion
• Blood alcohol content - Test assumptions
• Blood alcohol content - External link

Read more here: » Blood alcohol content: Encyclopedia - Blood alcohol content

Beer, generally, is an alcoholic beverage produced through the fermentation of sugars suspended in an aqueous medium, and which is not distilled after fermentation. The unfermented sugar solution, called wort, is obtained from steeping, or "mashing," malted grains, usually barley. Alcoholic beverages made from the fermentation of sugars derived from non-grain sources — fruit juices or honey, for example — are generally not called "beer," despite being produced by ...

Including:

• Beer - Beer in antiquity
• Beer - Beer in the Middle Ages
• Beer - Beer in early European history
• Beer - Beer during the Industrial Revolution
• Beer - History of modern beer
• Beer - Etymology
• Beer - Mythology
• Beer - Ingredients
• Beer - Water
• Beer - Malt
• Beer - Hops
• Beer - Yeast
• Beer - Clarifying agent
• Beer - The brewing process
• Beer - Packaging and presentation
• Beer - Varieties of beer
• Beer - Ale
• Beer - Lager
• Beer - Spontaneous fermentation
• Beer - Hybrid beers
• Beer - Beer in a social context
• Beer - Beer around the world
• Beer - Africa
• Beer - Americas
• Beer - Asia
• Beer - Australasia
• Beer - Europe
• Beer - Related beverages

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The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. Cuisine of Iran - Traditional Iranian table settings. The traditional Iranian table setting firstly involves the tablecloth, called sofreh, which is often generally embroidered with traditional prayers and/or poetry, and is spread out over a Persian rug or table. Main dishes are concentrated in the center, surrounded by smaller dishes containing appetizers, condim ...

Including:

• Cuisine of Iran - Traditional Iranian table settings
• Cuisine of Iran - Essential accompaniments
• Cuisine of Iran - Varieties of rice
• Cuisine of Iran - Methods of cooking rice
• Cuisine of Iran - Varieties of bread
• Cuisine of Iran - Regional cuisines
• Cuisine of Iran - Gilan
• Cuisine of Iran - Khuzestan
• Cuisine of Iran - Fast food imported and adapted foods
• Cuisine of Iran - Alcoholic beverages
• Cuisine of Iran - Vegetarianism in Iran

Read more here: » Cuisine of Iran: Encyclopedia - Cuisine of Iran

Jiu (Chinese: 酒; Pinyin: jiǔ) is the Chinese word that refers to all alcoholic beverages. This word has often been translated into English as "wine", although the meaning is closer to "alcoholic beverage" or "liquor." The same Han character is also used in Japanese, where it is pronounced sa ...

Including:

• Chinese wine - Rice wines under 20% alcohol
• Chinese wine - Distilled liquors 30% alcohol or greater

Read more here: » Chinese wine: Encyclopedia - Chinese wine

A distilled beverage, also called spirits or liquor, is a preparation for consumption containing ethyl alcohol purified by distillation from a fermented substance such as wine, malt, or grain. Distilled beverage is usually restricted to alcoholic beverages. Distilled beverage - Background. Beer and wine are generally limited to a maximum alcohol content of about 15 percent by volume, beyond which yeast is adversely affected and cannot ferment; although in recent years high alcohol tolerant yea ...

Including:

• Distilled beverage - Background
• Distilled beverage - Distillation history
• Distilled beverage - Ancient
• Distilled beverage - Middle East
• Distilled beverage - Europe

Read more here: » Distilled beverage: Encyclopedia - Distilled beverage

Alcoholism is a dependency on alcoholic beverages characterized by craving (a strong need to drink), loss of control (being unable to stop drinking despite a desire to do so), physical dependence, tolerance (increasing difficulty in becoming drunk), and withdrawal symptoms. It can also be described as an addiction to alcoholic beverages that results in a consumption of alcohol in circumstances that damage one's ability to pursue one's other desires. Alcoholism - Biological mechanism. The consumption of alco ...

Including:

• Alcoholism - Biological mechanism
• Alcoholism - Alcoholism as a disease
• Alcoholism - Effects
• Alcoholism - Screening
• Alcoholism - Blood tests
• Alcoholism - Medical effects
• Alcoholism - Treatments
• Alcoholism - Social impact
• Alcoholism - Social versus physical dependence
• Alcoholism - Politics and public health
• Alcoholism - Alcohol withdrawal

Read more here: » Alcoholism: Encyclopedia - Alcoholism

This description of alcohol consumption and health focuses on the health effects of the moderate consumption of alcoholic beverages. Moderate consumption typically means the consumption of 1 to 3 drinks of an alcoholic beverage a day; the number varies with age and gender. It does not address heavy or abusive drinking: It is widely recognized that over-drinking is harmful: alcohol abuse can damage human cells and organ ...

Including:

• Alcohol consumption and health - Related

Read more here: » Alcohol consumption and health: Encyclopedia - Alcohol consumption and health

Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. This measurement is assumed as the world standard, although in the United States the predominant measurement is Alcohol by weight (also known as ABW). Another, outdated way of specifying the amount of alcohol is alcoholic proof. Alcohol by volume - Typical examples. beer: 3-8% alcopop: 4-7% cider: 5-7% barley wine: 10% wine: 1 ...

Including:

• Alcohol by volume - Typical examples
• Alcohol by volume - Conversion quotients

Read more here: » Alcohol by volume: Encyclopedia - Alcohol by volume

Alcohol tolerance refers to a decreased response to the effects of ethanol in alcoholic beverages. This reduced sensitivity requires that higher quantities of alcohol be consumed in order to achieve the same effects as before tolerance began to occur. The cause of alcohol tolerance is an elevated amount of Alcohol dehydrogenases (a group of enzymes responsible for the breakdown of alcohol) in the liver, and in the bloodstream. This increased enzyme concentration prevents alcohol building up quickly, seemingly reducing its effects. This response to continual high doses of a drug is natu ...

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• Alcohol tolerance - Reference
• Alcohol tolerance - External link

Read more here: » Alcohol tolerance: Encyclopedia - Alcohol tolerance

Alcohol equivalence refers to the fact that United States standard drinks of alcoholic beverages contain equivalent amounts of alcohol, which is .6 ounces each. A standards drink consist of (a) a 12-ounce bottle or can of regular beer (b), a 5-ounce glass of regular (dinner) dinner wine, and (c) a one and ½ ounce drink of 80 proof (40%) distilled spirits or liquor (either straight or in a mixed drink). The facts of alcohol beverage equivalence are emphasized as important to drinking in moderation and avoiding excessive ...

Including:

• Alcohol equivalence - Source

Read more here: » Alcohol equivalence: Encyclopedia - Alcohol equivalence

Vodka is a typically colorless liquor, usually distilled from fermented grain. It is commonly thought that the term is a diminutive of the Slavic word "voda" (woda, вода) for "water." Except for insignificant amounts of flavorings, vodka consists of water and alcohol (ethanol). Vodka usually has an alcohol content ranging from 35 percent to 60 percent by volume. The classic Russian vodka is 40 percent (80 degrees proof), the number being attributed to the famous Russian chemist Dmitri Mendeleev. According to the Vodka Museu ...

Including:

• Vodka - History
• Vodka - Vodka production
• Vodka - Differences in taste between brands
• Vodka - Sources
• Vodka - Vodka and politics

Read more here: » Vodka: Encyclopedia - Vodka