An alcopop is any of certain flavored alcoholic beverages with relatively low alcohol content, including:
- Malt beverages to which various fruit juices or other flavorings have been added
- Wine coolers: beverages containing wine to which ingredients such as fruit juice or other flavorings have been added
- Mixed drinks containing distilled alcohol and sweet liquids such as fruit juices or other flavourings
Beer is the oldest and most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after potable water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.
Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa, kañiwa, peanut, manioc, palm fruit, rice, potato, oca, and chañar. There are many regional variations of chicha. In the Inca Empire, chicha had ceremonial and ritual uses.
Drinking culture is the set of traditions and social behaviors that surround the consumption of alcoholic beverages as a recreational drug and social lubricant. Although alcoholic beverages and social attitudes toward drinking vary around the world, nearly every civilization has independently discovered the processes of brewing beer, fermenting wine and distilling spirits.
Makgeolli, sometimes anglicized to makkoli, is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. In Korea, makgeolli is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" makgeolli, many exported makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas are added to makgeolli to drink in new forms.
Armagnac is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills rather than the pot stills used in the production of cognac, which is made predominantly from ugni blanc grapes. The resulting spirit is then aged in oak barrels before release. Production is overseen by the Institut national de l'origine et de la qualité (INAO) and the Bureau National Interprofessionel de l'Armagnac (BNIA).
Beer in South Africa has a long history, with a corporate history dating back to the early 20th century.
Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq.
Beer in Africa, especially lager, is produced commercially in most African countries, and varieties of beer are also made by indigenous people. Beer is served in a range of locales, from neighbourhood shebeens to upscale bars. Many countries have standardized beer bottle sizes, which are cleaned and re-used, and so when buying beer at a store often people must pay a deposit on the bottle as well as the price of the beer. An alternative to glass-bottle beers is local beer sold in tetra-pak style paper cartons.
Purposeful production of alcoholic drinks is common and often reflects cultural and religious peculiarities as much as geographical and sociological conditions.
Tej is a honey wine, like mead, that is brewed and consumed in Ethiopia and Eritrea. It has an alcohol content generally ranging from 7 to 11%. It is often home processed and consists of three main ingredients; honey, water and a medicinal shrub called "gesho". Tej is also available commercially to buy in many different types. It is generally consumed during social events such as festivals or weddings, and religious events like Ethiopian New Year (Enkutatash). Consequently, Tej forms an important part of Ethiopian society and culture and is considered the national drink of Ethiopia.
Heineken Lager Beer, or simply Heineken is a pale lager beer with 5% alcohol by volume produced by the Dutch brewing company Heineken N.V. Heineken beer is sold in a green bottle with a red star.
Lambanóg is a traditional Filipino distilled coconut palm liquor. It is derived from tubâ made from coconut sap that has been aged for at least 48 hours. It originates from Luzon and the Visayas Islands. During the Spanish colonial period, it was also known as vino de coco in Spanish. It is also commonly described as "coconut vodka" due to its clear to milky white color and high alcohol content. It is particularly potent, having a typical alcohol content of 80 to 90 proof after a single distillation; this may go as high as 166 proof after the second distillation. Its smoothness has been compared to that of Japanese sake and European schnapps.
The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States.
Cider is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal, France, Friuli, and northern Spain. Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.
Moonshine is a generic term for distilled alcoholic beverages made throughout the globe from indigenous ingredients reflecting the customs, tastes, and raw materials for fermentation available in each region. The term commonly applies to small-scale production, which is often illegal or tightly regulated in many countries, in the same order that is for example making food.
Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorgum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions, garlic, chiles and peanuts.
The history of New France as a colonial space is inextricably linked to the trade and commerce of alcohol. Whether it is the use of brandy as a commodity in the fur trade, the local consumption of spirits and beer by the colonists at home and in the cabarets, or the wine used in religious ceremonies, its presence was ubiquitous and was one of the staples of the economy. The King, Sovereign Council, and ecclesiastics were very concerned over the commerce of this substance and took several measures to regulate the trade over the course of the colonies' existence.
Alcohol in Indonesia refers to the alcohol industry, alcohol consumption and laws related to alcohol in the South East Asian country of Indonesia. Indonesia is a Muslim majority country, yet it is also a pluralist, democratic and secular nation. These social and demographic conditions led to Islamic parties and pressure groups pushing the government to restrict alcohol consumption and trade, while the government carefully considers the rights of non-Muslims and consenting adults to consume alcohol, and estimates the possible alcohol ban effects on Indonesian tourism and the economy.
Alcohol in Malaysia refers to the consumption, industry and laws of alcohol in the Southeast Asian country of Malaysia. Although Malaysia is a Muslim majority country, the country permits the selling of alcohol to non-Muslims. There are no nationwide alcohol bans being enforced in the country, with the exception of Kelantan and Terengganu which is only for Muslims. The Islamic party respects the rights of non-Muslims with non-Muslim establishments like Chinese restaurants and grocery shops being excluded from such bans. The federal territory of Kuala Lumpur has the highest alcohol consumption in the country, followed by the states of Sarawak in second place and Sabah in third place.
