Everything about Alcoholic Beverages totally explained
An
alcoholic beverage is a
drink containing
ethanol, commonly known as
alcohol, although in
chemistry the definition of an
alcohol includes many other compounds.
Alcoholic beverages are divided into three general classes:
beers,
wines, and
spirits.
Ethanol is a
psychoactive drug that has a
depressant effect. Most countries restrict and regulate its sale and consumption; for example, they place legal drinking-age restrictions upon the sale of alcoholic drinks to young people. The manufacture and consumption of alcohol is found to some degree in most cultures and societies around the world, from
hunter-gatherer peoples to
nation-states. The drinking of
alcoholic beverages is very often an important part of social events in such societies, and it can be an important aspect of a community’s
culture.
Ethanol is only slightly toxic compared to other alcohols, but has significant psychoactive effects. A significant
blood alcohol content may be considered legal
drunkenness as it reduces
attention and slows reaction speed. Alcoholic beverages can be addictive and the state of
addiction to ethanol is known as
alcoholism.
Chemistry and toxicology
Ethanol (CH
3CH
2OH), the active ingredient in alcoholic drinks, for consumption purposes is always produced by
fermentation–the
metabolism of
carbohydrates by certain species of
yeast in the absence of
oxygen. The process of culturing yeast under alcohol-producing conditions is referred to as
brewing. The same process produces carbon dioxide
in situ, and may be used to carbonate the drink. However, this method leaves yeast residues and on the industrial scale, carbonation usually is done separately.
Drinks with a concentration of more than 50% ethanol by volume (100 US proof) are
flammable liquids and easily ignited. Some exotic ones gain their distinctive flavors through intentional ignition of the drink, such as the
Flaming Dr Pepper. Spirits with a higher proof (ABV in UK is roughly half of proof number) can be ignited with ease by heating slightly, for example adding the spirit to a warmed shot glass.
In
chemistry,
alcohol is a general term for any
organic compound in which a
hydroxyl group (-
OH) is bound to a
carbon atom, which in turn may be bound to other carbon atoms and further hydrogens. Other alcohols such as
propylene glycol and the
sugar alcohols may appear in food or beverages regularly, but these alcohols don't make them "alcoholic".
Methanol (one carbon), the
propanols (three carbons giving two isomers), and the
butanols (four carbons, four isomers) are all commonly found alcohols, and none of these three should ever be consumed in any form. Alcohols are
toxicated into the corresponding
aldehydes and then into the corresponding
carboxylic acids. These metabolic products cause a poisoning and
acidosis. In the case of other alcohols than ethanol, the aldehydes and carboxylic acids are poisonous and the acidosis can be lethal. In contrast, fatalities from ethanol are mainly found in extreme doses and related to induction of unconsciousness or chronic addiction (alcoholism).
Humans can metabolize ethanol as an energy-providing nutrient. Ethanol is metabolized into
acetaldehyde and then into
acetic acid. Acetic acid is esterified with coenzyme A to produce
acetyl CoA. Acetyl CoA carries the acetyl
moiety into the
citric acid cycle, which produces energy by oxidizing the acetyl moiety into
carbon dioxide. Acetyl CoA can also be used for biosynthesis. Acetyl CoA is an intermediate common with the metabolism of sugars and fats, and it's the product of
glycolysis, the breakdown of glucose.
When compared to other
alcohols, ethanol is only slightly toxic, with a lowest known lethal dose in humans of 1400 mg/kg, and a
LD50 of 9000 mg/kg (oral, rat). Nevertheless, accidental overdosing of alcoholic drinks, especially those of concentrated variety, is a risk for women, lightweight persons and children. These people have a smaller quantity of water in their body, so that alcohol is diluted less. A
blood alcohol concentration of 50 to 100 mg/dL may be considered legal
drunkenness (laws vary by jurisdiction). The threshold of effects is at 22 mg/dL.
Alcohol affects the
gamma-aminobutyric acid (GABA) receptors, to produce a depressant (neurochemical inhibitory) effect. Other psychoactives affecting the GABA receptor include
gamma-hydroxybutyric acid,
barbiturates and
benzodiazepines. "GABA has been implicated, both directly and indirectly, in the pathogenesis of Huntington's disease, Parkinsonism, epilepsy, schizophrenia, tardive dyskinesias, and senile dementia, as well as several other behavioral disorders."
Excessive consumption of alcohol leads to a toxication-induced delayed poisoning called
hangover (in
Latin,
crapula refers to intoxication and hangover) and represents the inhibited state of the brain in the initial phases of addiction. Various factors contribute, including the toxication of ethanol itself to
acetaldehyde, the direct toxic effects and toxication of impurities called
congeners, and
dehydration. Hangover starts after the euphoric effects of alcohol itself have subsided, typically in the night and morning after alcoholic drinks were consumed. However, the blood alcohol concentration may still be substantial and above the limits imposed for drivers and operators of other dangerous equipment. Hangover subsides during the day. Various treatments, many of them pseudoscientific, are presented to "cure hangover". However, activities such as driving are still dangerous.
Alcoholic content
The
concentration of alcohol in a drink may be specified in percent
alcohol by volume (ABV), in percentage by weight (sometimes abbreviated
w/w for
weight for weight), or in
proof. In the USA, the 'proof' measurement is twice the percentage of alcohol by volume at 60 degrees Fahrenheit (for example, 80 proof = 40% ABV).
Degrees proof were formerly used in the UK where 100 degrees proof was 57.1% ABV (historically, the most dilute spirit which would sustain the combustion of
gunpowder). Common
distillation can't exceed 191.2 proof (USA) because at that point ethanol is an
azeotrope with water. Alcohols of this purity are commonly referred to as
grain alcohol and are not meant for human consumption, with the notable exception of
neutral grain spirits.
Most yeasts can't grow when the concentration of alcohol is higher than about 18% by volume, so that's a practical limit for the strength of fermented beverages such as
wine,
beer, and
sake. Strains of yeast have been developed that can survive in solutions of up to 25% alcohol by volume, but these were bred for ethanol fuel production, not beverage production. Spirits are produced by
distillation of a fermented product, concentrating the alcohol and eliminating some of the by-products.
Fortified wines are produced by adding brandy or other distilled spirits to achieve higher ABV than is easily reached using fermentation alone.
Unsweetened alcoholic beverages based on distilled alcohol with a percentage of alcohol greater than perhaps 30% are referred to as
spirits. Sweet beverages with high alcohol content are usually called
liqueurs. Spirits are sometimes added to wines (
port,
sherry), creating
fortified wines.
Flavorings
Ethanol is a moderately good
solvent for many fatty substances and essential oils, and thus facilitates the inclusion of several coloring, flavoring and/or aromatic compounds to alcoholic beverages, especially to distilled ones. These flavoring ingredients may be naturally present in the starting material, or may be added before fermentation, before distillation, during distillation (gin) or before bottling the distilled product. Sometimes the flavor is obtained by allowing the beverage to stand for months or years in oak barrels, normally American or French oak, sometimes charred (bourbon), sometimes already used for aging a different spirit, wine or fortified wine. Occasionally, in the bottle herbs or fruits have been inserted to flavor the final product.
History
Alcohol has been widely consumed since prehistoric times by people around the world, as a component of the standard diet, for hygienic or medical reasons, for its
relaxant and euphoric effects, for
recreational purposes, for artistic inspiration, as
aphrodisiacs, and for other reasons. Some drinks have been invested with symbolic or religious significance suggesting the mystical use of alcohol, for example by
Greco-Roman religion in the
ecstatic rituals of
Dionysus (also called Bacchus), god of wine and revelry; in the
Christian Eucharist; and on the
Jewish Shabbat and festivals (particularly
Passover).
Fermented beverages
Chemical analysis of traces absorbed and preserved in pottery jars from the Neolithic village of
Jiahu, in Henan province, Northern
China, have revealed that a mixed fermented beverage of rice, honey, and fruit was being produced as early as 9,000 years ago. This is approximately the same time that barley beer and grape wine were beginning to be made in the Middle East. Recipes have been found on clay tablets and art in
Mesopotamia that show individuals using straws to drink
beer from large vats and pots.
The
Hindu Ayurvedic texts describe both the beneficent uses of alcoholic beverages and the consequences of intoxication and alcoholic diseases. Most of the peoples in
India and China, have continued, throughout, to ferment a portion of their crops and nourish themselves with the alcoholic product. However, devout adherents of
Buddhism, which arose in India in the 5th and 6th centuries BC and spread over southern and eastern Asia, abstain to this day, as do devout
Hindus and
Sikhs. In Mesopotamia and Egypt, the birthplace of beer and wine,
Islam is now the predominant religion, and it also prohibits the drinking and even the handling of alcoholic beverages.
Wine was consumed in
Classical Greece at breakfast or at
symposia, and in the 1st century BC it was part of the diet of most
Roman citizens. However, both Greeks and Romans generally consumed diluted wine (with strengths varying from 1 part wine and 1 part water to 1 part wine and 4 parts water). The transformation of water into wine at the
wedding at Cana is the first of the miracles attributed to
Jesus in the
New Testament, and his use of wine in the
Last Supper led to it becoming an essential part of the
Eucharist rite in most
Christian traditions (see
Christianity and alcohol).
In
Europe during the
Middle Ages, beer was consumed by the whole family, thanks to a triple fermentation process — the men had the strongest, then women, then children. A document of the times mentions
nuns having an allowance of six pints of ale a day.
Cider and
pomace wine were also widely available, while grape wine was the prerogative of the higher classes.
By the time the Europeans reached the
Americas in the 15th century, several
native civilizations had developed alcoholic beverages. According to a post-Conquest
Aztec document, consumption of the local "wine" (
pulque) was generally restricted to religious ceremonies, but freely allowed to those over 70 years old. The natives of
South America manufactured a beer-like product from
cassava or
maize (
cauim,
chicha), which had to be chewed before fermentation in order to turn the
starch into sugars. This chewing technique was also used in ancient
Japan to make
sake from
rice and other starchy crops.
The medicinal use of alcohol was mentioned in Sumerian and Egyptian texts dated from 2100 BC or earlier. The
Hebrew Bible recommends giving alcoholic drinks to those who are dying or depressed, so that they can forget their misery (
Proverbs 31:6-7).
Distilled beverages
The distillation of alcohol can be traced back to
China,
Central Asia and the
Middle East. In particular,
Muslim chemists were the first to produce fully purified distilled alcohol. It later spread to Europe in the mid-12th century, and by the early 14th century it had spread throughout the continent. It also spread eastward, mainly due to the
Mongols, and began in
China no later than the 14th century. However, recent archaeological evidence suggests that in China the practice of distillation may date back to 5000 BC.
Paracelsus gave alcohol its modern name, taking it from the Arabic word which means "finely divided", a reference to distillation.
Uses
In many countries, alcoholic beverages are commonly consumed at the major daily meals (lunch and dinner).
In places and areas with poor public sanitation, such as
Medieval Europe, consumption of alcoholic drinks (particularly weak or "small"
beer) was one method of avoiding water-borne diseases such as
cholera. Though alcohol kills bacteria, the low concentration in beer or even wine will have only a limited effect. Probably the
boiling of water, which is required for the brewing of beer, and the growth of yeast, which would tend to crowd out other micro-organisms, were more important than the alcohol itself. Additionally, the ethanol (and possibly other ingredients) of alcoholic beverages allows them to be stored for months or years in simple wood or clay containers without spoiling; for this reason they were commonly utilized onboard sailing vessels as a key (or even the sole) source of hydration for the crew, especially during the long voyages of the
early modern period.
In colder climates, strong alcoholic beverages such as
vodka are popularly seen as a way to "warm up" the body, possibly because ethanol is a quickly absorbed source of
food energy and because it dilates peripheral blood vessels (Peripherovascular dilation) — a dangerous misconception, as the perception of warmth is actually caused by the transfer of heat from the body's core to its extremities where it's quickly lost to the environment.
In many cultures, both contemporary and historical, alcoholic beverages — mostly because of their
neurological effects — have also played an important role in various kinds of social interaction, providing a form of "liquid courage" (those who consume it typically gain confidence and lose discretion). While other psychoactive drugs (such as
opium,
coca,
khat,
cannabis,
kava-kava, etc.) also have millennial traditions of social use, only
coffee,
tea,
betel, and
tobacco are currently as universally used and accepted as ethanol.
Alcohol consumption and health
Some studies have suggested that in moderation, alcohol consumption has significant health benefits. These include a lower risk of heart attack, lower risk of diabetes, lower risk of Alzheimer's disease, reduced risk of stroke, and an increase in overall longevity. One study found that a person fifty-five or older who consumed 1-3 drinks daily was half as likely to develop dementia linked to poor oxygen to the brain as a person who did not. Additionally, because alcohol increases 'good' cholesterol and decreases the 'bad' cholesterol, there are indications that frequent doses in moderation reduce the risk of blood clots and stroke. These benefits are all counteracted by excessive consumption. A 2001 report estimates that medium and high consumption of alcohol led to 75,754 deaths in the USA. Low consumption has some beneficial effects so a net 59,180 deaths were attributed to alcohol.
Alcohol intoxication affects the brain, causing slurred speech, clumsiness, and delayed reflexes. The condition is called alcohol intoxication or drunkenness, and eventually subsides. Alcohol stimulates insulin production, which speeds up the glucose metabolism and can result in low blood sugar, causing irritability. In excess, the poisoning can be severe, even lethal. A blood-alcohol content of .45% represents the
LD50, or the amount which would prove fatal in 50% of test subjects. This is about six times the level of intoxication (0.08%), but vomiting and/or unconsciousness are triggered much sooner in people with a low tolerance, among whom such high levels are rarely reached unless a large amount of alcohol is consumed very quickly. However, chronic heavy drinkers' high tolerance may allow some of them to remain conscious at levels above .4%, despite the serious health dangers.
Chronic effects of alcohol consumption include effects of its metabolism in the liver, its carcinogenity, its effects on the brain, and effects of addiction (
alcoholism). For example,
cirrhosis is stereotypically found in heavy drinkers. The consumption of alcohol doesn't kill brain cells but rather damages
dendrites, the branched ends of nerve cells that bring messages into the cell. Alcohol dilates the channels in the cellular structure that regulate the flow of calcium, causing excess calcium to flow into the cells and stimulating increased activity. This doesn't kill the whole cell, but causes a loss of the end segments, leading to the loss of incoming signals and therefore a change in brain function. Most of this damage is temporary, but the recovery process changes nerve-cell structure permanently. Some forms of cancer have been linked to excessive consumption of alcohol. "3.6% of all cancer cases worldwide are related to alcohol drinking, resulting in 3.5% of all cancer deaths" (see
alcohol and cancer for details).
Alcohol is also a potentially
addictive substance, with numerous health effects, and potentially lethal effects of withdrawal. Alcoholism has more and more serious effects on health than moderate drinking. Alcoholism is a major concern for public health; like other kinds of
addiction, it's also viewed as a form of immorality. Propensity to
alcoholism is partially genetic; individuals with such propensity may have a different biochemical response to alcohol. Alcohol addiction can also lead to malnutrition because it can alter digestion and metabolism of most nutrients. Severe thiamine deficiency is common due to deficiency of folate, riboflavin, vitamin B
6 and selenium. Muscle cramps, nausea, appetite loss, nerve disorders and depression are some common symptoms. It can also lead to osteoporosis and bone fractures due to vitamin D deficiency (vitamin D helps in calcium absorption).
Alcohol and religion
Some religions — most notably
Islam,
Sikhism,
Jainism, the
Bahá'í Faith,
The Church of Jesus Christ of Latter-day Saints, the
Seventh-day Adventist Church, the
Theravada and most
Mahayana schools of
Buddhism, some
Protestant sects of
Fundamentalist Christianity and
Hinduism — forbid, discourage, or restrict the consumption of alcoholic beverages for various reasons.
In the early Islamic period drinking was considered to be one of the two offences against God, the other being illicit sex. Even now according to Islam several
Qur'anic verses are commonly understood to prohibit the use of alcohol. The Qu'ran says that although there are some benefits in alcohol, the sins are greater than the benefits. Only the use of alcohol for medical purposes is allowed.
Many
Christian denominations use wine in the
Eucharist and permit the use of alcohol in moderation, while others use unfermented grape juice in the Eucharist and abstain from alcohol by choice or prohibit it outright.
The
Jewish religion uses wine on
Shabbat for
Kiddush as well as in the
Passover ceremony and in other religious ceremonies, including
Purim, and allows the moderate use of alcohol, such as
kosher wine.
Buddhist texts recommend refraining from drugs and alcohol, because they may inhibit mindfulness.
Many
Pagan religions, however, have had a completely reverse view on alcohol and drunkenness - some have actively promote it as means of fertility cult on promoting fertility and sexual lust. Alcohol is seen to increase lust and sexual desires and to lower the threshold of approaching another person. For example, the Norse religion considered alcohol as the sap of
Yggdrasil, and drunkenness and intoxication by mushrooms was an important rite of fertility. Somewhat paradoxically, one
pharmacodynamic effect of alcohol reduces
sexual arousal.
Legal considerations
Age restrictions
Most countries have a
legal drinking age prohibiting the sale of alcoholic beverages to
minors, although the point at which such minority ends varies from country to country.
Australia
In
Australia, the age for the purchase but not necessarily consumption is 18 years old.
(In NSW it's illegal for anyone to supply alcohol to anyone under the age of 18.)
Canada
In
Canada the legal drinking age is 18 in the provinces of
Alberta,
Manitoba and
Quebec only, and 19
elsewhere.
Europe
Laws covering the
legal drinking age and sale of alcoholic beverages in
Europe varies from country to country, both in terms of legal drinking age and the age to legally purchase alcohol; the legal drinking age usually 16 to 18. Some countries have a tiered structure restricting the sales of stronger alcoholic drinks (typically based on alcohol% w/w) to older adults. For example, in the
Netherlands,
Germany,
Switzerland,
Belgium, and
Austria, a purchaser of beer or wine must be 16, and 18 for distilled alcoholic beverages. Germany's law is directed toward sellers of alcoholic beverages, not toward minors themselves; German law vests control of the consumption of alcoholic beverage in the hands of parents and guardians. In the
United Kingdom, the minimum age for purchasing alcohol is 18, although minors are legally allowed to consume alcohol in restaurants with a meal from the age of 16. Children are able to drink in the home from the age of five. Shop workers under 18 may not legally sell alcohol. In
France and
Portugal people must be 16 to buy alcoholic beverages.
In
Nordic countries, except for Denmark, the legal drinking age is 18, but the rights are limited up to the age of 20. In
Iceland and
Sweden purchasers or possessors of alcoholic beverages must be 20, although they can be drunk from 18. In
Finland and
Norway purchase or possession of alcoholic beverages with up to 22% ABV (for example beer, wine and liqueurs) is allowed from age 18, and stronger drinks from 20. In Finland and Sweden, but not in Norway, stronger drinks may be ordered in a restaurant from age 18.
Denmark allows any type of alcohol to be purchased at age 16.
Japan
In
Japan, the legal age for purchasing and consuming alcohol is 20.
United States
» See also: Alcohol laws of Kansas, Alcohol laws of Missouri, Alcohol laws of New York, Alcohol laws of North Carolina, Alcohol laws of Oklahoma
The legal age for purchase or possession (but not necessarily consumption) in every state has been 21 since shortly after the passage of the
National Minimum Drinking Age Act in 1984, which tied federal highway funds to states' maintaining a minimum drinking age of 21.
Nineteen states (
Arkansas,
California,
Connecticut,
Florida,
Georgia,
Kentucky,
Maryland,
Massachusetts,
Mississippi,
Missouri,
Nevada,
New Hampshire,
New Mexico,
New York,
Oklahoma,
Rhode Island,
South Carolina, and
Wyoming) and the
District of Columbia only have laws against possession by minors, but don't prohibit consumption of alcohol by minors.
Thirteen states (
Alaska,
Colorado,
Delaware,
Illinois,
Louisiana,
Maine,
Minnesota,
Missouri,
Montana,
Ohio,
Oregon,
Texas,
Washington, and
Wisconsin) specifically permit children to drink alcohol given to them by their parents or guardians.
Many states also specifically permit consumption under the age of 21 for religious or health reasons.
Other restrictions
Mind alteration
In law, sometimes the term "
intoxicating agent" is used for a category of substances which includes alcoholic beverages and some other
drugs. Giving any of these substances to a person to create an abnormal condition of the mind (such as
drunkenness), in order to facilitate committing a crime (for example, rape), may be an additional crime. Being under the influence of alcohol may also be considered an
aggravating circumstance if a crime is committed.
Prohibition of alcohol
» See also: Teetotalism, Temperance movement, Prohibition in the United States
A number of countries
forbid the commerce, consumption or
advertising of alcoholic beverages, or restrict them in various ways.
In the
United States, there was an attempt from 1920 to 1933 to eliminate the consumption of alcoholic beverages through national
prohibition of their manufacture and sale. This period became known as the
prohibition era. During this period the
18th Amendment to the
Constitution of the United States made manufacture, sale and transportation of alcoholic beverages illegal throughout the
United States.
However, this project led to the unintended consequences of causing widespread disrespect for the law as many people sought alcoholic beverages from illegal sources, and of creating a lucrative business for illegal purveyors of alcohol (
bootleggers), which led to the development of
organized crime. As a result prohibition became widely unpopular, leading to repeal of the 18th Amendment in 1933. Prior to national prohibition, beginning in the late 19th century, many
states and localities had enacted prohibition within their jurisdictions, and following repeal of the 18th Amendment, some communities in the United States (known as
dry counties) still ban alcohol sales.
Sweden also tried prohibition of alcohol in the early 20th century.
Many
Muslim countries, such as
Saudi Arabia, prohibit alcohol for religious reasons. Drinking alcohol in public places, such as streets and parks, is against the law in most of the United States (see below) and in some European countries, but is legal in others such as
Belgium and
Germany. In
The Netherlands it isn't specifically illegal by law, but many cities and towns prohibit having an open container.
Drunk driving
Most countries have laws against
drunk driving, driving with a certain concentration of ethanol in the blood. Punishments usually include
fines, temporary loss of
driving license, and
imprisonment. The legal threshold of
blood alcohol content ranges from 0.0% to 0.08%, according to local law. Similar prohibitions exist for
drunk sailing, drunk bicycling, even drunk rollerblading. In many places in the United States it's illegal to have an open container of an alcoholic beverage in the passenger compartment.
Manufacturing
In many countries, production of alcoholic beverages requires a license, and alcohol production is taxed.
In the United States, the sale of alcoholic beverages is controlled by the individual States, the counties or parishes within each State, and then by local jurisdictions within counties. For example: in North Carolina, beer and wine may be purchased in retail stores, but distilled spirits are only available at State ABC (Alcohol Beverage Control) stores. In Maryland, distilled spirits are available in liquor stores except in Montgomery Country where the County runs the ABC stores.
In most States, individuals may freely produce wine and beer usually up to 100 gallons per adult, but no more than 200 gallons per household for personal consumption (but not for sale). However, in St. Mary's County, Maryland a 'bono fide' resident may sell beer and native wines from their home.
The production of distilled beverages is regulated and taxed. The
Bureau of Alcohol, Tobacco, Firearms, and Explosives and the
Alcohol and Tobacco Tax and Trade Bureau (formerly one organization known as the
Bureau of Alcohol, Tobacco and Firearms) enforce federal laws and regulations related to alcohol. Illegal manufacture of distilled liquor is often referred to as "
moonshining", and the product, which isn't aged and contains a high percentage of alcohol, is often called "white lightning".
All alcoholic product packaging must contain a
health warning from the
Surgeon General.
In the
UK, the
Customs and Excise department issues distilling licenses.
In
New Zealand it's legal to produce any form of alcohol for personal use, including spirits. This has made the sale and use of home distillation equipment popular. The same is true of many U.S. states, including
Missouri.
Sale and possession restrictions
Denmark
In
Denmark, people can buy all kinds of alcoholic beverages from grocery stores. The Legal age of purchasing alcohol is 16 in shops, and 18 in bars and restaurants. Until 1998 there was no age limit to buy alcohol in shops. It is generally legal to drink alcoholic beverages in the street, however, you've to be at least 18 years old, but restrictions are sometimes applied by local authorities in problem areas. In trains, buses etc. it's generally allowed to drink alcohol, but not to act heavily intoxicated, a rule enforced less strictly than in neighbouring Scandinavian countries.
Home production of wine and beer isn't regulated. Home distillation of spirits is legal, however not common since it's subject to the same taxation as spirits sold commercially. Bootlegging is rarely heard of, in contrast to rural Sweden and Norway. Danish alcohol taxes are significantly lower than in Sweden and Norway, but higher than in most other European countries.
Nordic countries
In each of the
Nordic countries except
Denmark, there's a government monopoly on the selling of hard alcohol in stores.
In Sweden, beers with a lower alcohol content, called
folköl (more than 2.25% and up to 3.5% alcohol by weight), can be sold in regular stores to anyone older than 18, but drinks with a high content of alcohol can only be sold in the official government-run vendors to people older than 20, or in licensed facilities such as restaurants and bars, where the age limit is 18. The law states that alcoholic drinks bought at these licensed facilities must be consumed on the premises, and it isn't allowed to consume alcoholic drinks bought elsewhere. For
non-alcoholic drinks there's no such legal requirement, but individual facilities may still set their own restrictions.
In Norway, beers with an alcohol content of 4.5% by volume or less can be legally sold in grocery stores. Stronger beers, wine and spirits can only be bought at official government-run vendors. All alcoholic beverages can be bought at licensed bars and restaurants, provided they're consumed on the premises.
Beers and vine can be purchased by anyone of age 18 or older, spirits by anyone 20 or over.
Norway levies some of the heaviest fees in the world on alcoholic beverages, particularly spirits, on top of a 25% GST on all goods and services.
For example, 700 ml of Absolut Vodka currently retails at 275 NOK, which is about 54 USD.
The state-run vendor is called
Systembolaget in Sweden,
Vinmonopolet in Norway,
Alko in Finland, and
Vínbúð in Iceland. The governments claim that the purpose of this system is to cut down on the consumption of alcohol in these countries where binge drinking is an ancient tradition. The first such monopoly was in Falun in the 19th century. In the early 20th century, Sweden had a brief prohibition of strong alcoholic drinks, followed by strict rationing, and then more lax regulation, including being open on Saturdays. These measures have had success in the past, but since joining the European Union it has been harder to curb importation, legal or illegal, from other EU countries, making these measures less effective. There is an ongoing debate over whether or not to maintain the state-run alcohol monopolies.
United States
» See also: Alcohol laws of Kansas, Alcohol laws of Missouri, Alcohol laws of New York, Alcohol laws of North Carolina, Alcohol laws of Oklahoma
In the United States, the places where alcohol may be sold and/or possessed, like all other alcohol restrictions, varies from state to state. Some states, like
Nevada,
Louisiana,
Missouri, and
Connecticut, have very permissive and
laissez-faire alcohol laws, whereas other states, like
Kansas and
Oklahoma, have very strict alcohol laws.
Many U.S. states require that distilled liquor be sold only in dedicated
liquor stores. In eighteen
alcoholic beverage control states (
Alabama,
Idaho,
Iowa,
Maine,
Michigan,
Mississippi,
Montana,
New Hampshire,
North Carolina,
Ohio,
Oregon,
Pennsylvania,
Utah,
Vermont,
Virginia,
Washington,
West Virginia, and
Wyoming), liquor stores are run by the state itself, ostensibly to prevent young cashiers from allowing sales to underage friends while pretending to verify their age. In
Nevada and
Missouri, however, state law doesn't specifically enumerate the precise locations where alcohol may be sold, allowing even
gas stations to sell any alcoholic beverage as if they were liquor stores. In some states, liquor sales are prohibited on Sunday by a
blue law.
Most U.S. states follow a
three-tier (alcohol distribution) system where producers can't sell directly to retailers, but must instead sell to distributors, who in turn sell to retailers. Exceptions often exist for brewpubs (pubs which brew their own beer) and wineries, which are allowed to sell their products directly to consumers.
Although all U.S. states have laws against drunk driving (usually defined as driving with at or above 0.08%
blood alcohol content), most U.S. states also don't allow
open containers of alcohol inside of moving vehicles. The federal
Transportation Equity Act for the 21st Century of 1999 mandates that if a state doesn't prohibit open containers of alcohol inside of all moving vehicles, a percentage of its federal highway funds will be transferred instead to alcohol education programs each year. As of November, 2007, only one state (
Mississippi) allows drivers to consume alcohol while driving (below the 0.08% limit), and only seven states (
Arkansas,
Connecticut,
Delaware,
Mississippi,
Missouri,
Virginia, and
West Virginia) allow passengers to consume alcohol while the vehicle is in motion.
Five U.S. states limit alcohol sales in
grocery stores and
gas stations to
beer at or below 3.2% alcohol:
Colorado,
Kansas,
Minnesota,
Oklahoma, and
Utah. In these states, stronger beverages are restricted to liquor stores. In
Oklahoma, liquor stores may not refrigerate any beverage containing more than 3.2% alcohol.
Missouri also has provisions for 3.2% beer, but its
extremely permissive alcohol laws (when compared to other states) makes 3.2% beer a rarity.
Most states ban drinking alcoholic beverages in public (for example in the street). Moreover, even where a state, like
Nevada,
Louisiana, or
Missouri, has no laws against drinking alcoholic beverages in public, the vast majority of cities and counties therewithin do ban drinking alcoholic beverages in public. Still, in the
French Quarter of
New Orleans, Louisiana, the
Power & Light District of
Kansas City, Missouri, and
Beale Street of
Memphis, TN, state law specifically allow persons over the age of 21 to possess alcoholic beverages in plastic cups on the street.
Often, bars serving distilled liquor are exempted from
smoking bans where they exist in the United States (
see list of smoking bans in the United States.)
Types of alcoholic beverages
Low-alcohol-content drinks are produced by fermentation of
sugar- or
starch-containing products, and high-alcohol ones are produced by
distillation of these. Sometimes, the alcohol content is increased by adding distilled products, particularly in the case of wines. Such
fortified wines include
Port and
Sherry.
The process involved (as well as the resulting alcohol content) defines the finished product.
Beer involves a relatively short (incomplete) fermentation process and an equally short aging process (a week or two) resulting in an alcohol content generally between 3-8%, as well as natural carbonation.
Wine involves a longer (complete) fermentation process, and a relatively long aging process (months or years -- sometimes decades) resulting in an alcohol content between 7-18%.
Sparkling wine is generally made by adding a small amount of sugar before bottling, which causes a secondary fermentation to continue in the bottle. Distilled products are generally not made from a beer that would normally be palatable as fermentation is normally completed, but no aging is involved until after distillation. Most are 30% or greater alcohol by volume.
Liqueurs are characterized by the way in which their flavors are infused and typically have high sugar content. Spirits typically contain 37.5% alcohol or greater and are not infused with flavors during the distilling process, however some modern spirits are infused with flavors after distilling (the Swedish vodka
Absolut, for instance or Polish infused cranberry vodka Sobieski).
Standard alcoholic drinks in the United States all contain the same amount of alcohol, about 0.6 fl. oz. (American) each (17.75ml). A U.S. standard drink is a 12 ounce can or bottle of beer, a five ounce glass of dinner wine, or a 1.5 ounce drink of 40% distilled spirits (either straight or in a mixed drink).
In the UK, alcohol content is measured in units. One unit equates to 10 ml of pure ethanol (approx. 1/3 fl. oz. American). A typical large glass or pint of beer contains approximately 2 units. A shot (25ml) of 40% spirit contains exactly 1 unit.
The names of some beverages are determined by the source of the material fermented:
Grains
| Source |
Name of fermented beverage |
Name of distilled beverage |
| barley |
beer, ale, barley wine |
Scotch whisky, Irish whiskey, shōchū (mugijōchū) (Japan) |
| rye |
rye beer, kvass |
rye whiskey, vodka (Poland), roggenkorn (type of corn, from Germany) |
| corn |
chicha, corn beer |
bourbon whiskey, vodka (only a few, like Tito's from Texas) |
| sorghum |
burukutu (Nigeria), pito (Ghana), merisa (southern Sudan), bilibili (Chad, Central African Republic, Cameroon) |
maotai, gaoliang, certain other types of baijiu (China). |
| wheat |
wheat beer |
vodka, wheat whisky, weizenkorn (type of Korn, from Germany) |
| rice |
Ruou gao (Vietnam), huangjiu, choujiu (China), sake (Japan), sonti (India), makgeolli (Korea), tuak (Borneo Island), thwon (Nepal) |
rice baijiu (China), shōchū (komejōchū) and awamori (Japan), soju (Korea) (some soju also made from potatoes), |
| millet |
millet beer (sub-saharan Africa), tongba (Tibet) |
| buckwheat |
|
shōchū (sobajōchū) (Japan) |
Juice of Fruits
| Source |
Name of fermented beverage |
Name of distilled beverage |
| juice of grapes, |
wine |
brandy, Cognac (France), Vermouth, Armagnac (France), Branntwein (Germany), pisco (Chile & Perú), Rakia also Rakiya, Rakija, Rakı (The Balkans, Turkey), singani (Bolivia), pálinka (Hungary), Arak (Syria, Lebanon, Jordan) |
| juice of apples |
cider (US: 'Hard Cider'), apfelwein |
applejack (or apple brandy), calvados, cider |
| juice of pears |
perry, or pear cider; poiré (France) |
pear brandy, Eau-de-Vie (France) |
| juice of plums |
plum wine |
slivovitz, tzuica, palinca, umeshu |
| juice of pineapples |
tepache (Mexico) |
|
| bananas or plantains |
Chuoi hot (Viet Nam), urgwagwa (Uganda, Rwanda), mbege (with millet malt; Tanzania), kasikisi (with sorghum malt; Democratic Republic of the Congo) |
| gouqi |
gouqi jiu (China) |
gouqi jiu (China) |
| Myrica rubra |
yangmei jiu (China) |
yangmei jiu (China) |
| pomace |
pomace wine |
Raki (Turkey) tsipouro, tsikoudia (Greece), grappa (Italy), Trester (Germany), marc (France), zivania (Cyprus), aguardente (Portugal), tescovină (Romania), Arak (Iraq) |
Vegetables
| Source |
Name of fermented beverage |
Name of distilled beverage |
| juice of ginger root |
ginger beer (Botswana) |
|
| potato and/or grain |
potato beer |
vodka: potato mostly used in Poland and Germany, otherwise grain or potato. A strong drink called aquavit or brännvin in Sweden, akvavit in Denmark and akevitt in Norway, and brennivín in (Iceland) is made from potato or grain. Actually, vodka is Russian for "little water" and can be done out of almost anything. - In Ireland, Poitín (or poteen) is a recently legalised drink made from potatoes. |
| sweet potato |
|
shōchū (imojōchū) (Japan) |
| cassava/manioc/yuca |
nihamanchi (South America), kasiri (sub-saharan Africa), chicha (Ecuador) Can be fermented from 3 to 10 days for strength) |
| juice of sugarcane, or molasses |
basi, betsa-betsa (regional) |
rum (Caribbean), pinga or cachaça (Brasil), aguardiente, guaro |
| juice of agave |
pulque |
tequila, mezcal, raicilla |
Other
Note that in common speech,
wine or
brandy is made from grapes unless the fruit is specified: plum wine or cherry brandy for example, although in some cases grape-derived alcohol is added.
In the USA and Canada,
cider often means
unfermented apple juice (see the article on
cider), while fermented cider is called
hard cider. Unfermented cider is sometimes called
sweet cider. Also,
applejack was originally made by a freezing process described in the article on cider which was equivalent to distillation but more easily done in the cold climate of
New England. In the UK,
cider refers to the alcoholic drink; in Australia the term is ambiguous.
Beer is generally made from barley, but can sometimes contain a mix of other grains.
Whisky (or whiskey) is sometimes made from a blend of different grains, especially
Irish whiskey which may contain several different grains. The style of whisk(e)y (Scotch, Rye, Bourbon, corn) generally determines the primary grain used, with additional grains usually added to the blend (most often barley, and sometimes
oats). As far as American whiskey is concerned, Bourbon (corn), rye whiskey, must be at least 51% of respective constituent at fermentation, while corn whiskey (as opposed to bourbon) must be at least 81% - all by American law similar to the French A.O.P (
Appellation d'Origine Controllée).
Two common distilled beverages are
vodka and
gin. Vodka can be distilled from any source of agricultural origin (
grain and
potatoes being the most common) but the main characteristic of vodka is that it's so thoroughly distilled as to exhibit less of the flavors derived from its source material. Distillers and experts however will disagree, potato vodkas display a creamy mouthfeel, whilst rye vodkas will have heavy nuances of rye. Other vodkas display citrus notes. Gin is a similar distillate which has been flavored by contact with herbs and other plant products, especially
juniper berries but also including angel root, licorice, cardamom, grains of paradise, Bulgarian rose petals, and many others. The name comes from the Dutch or French word for Juniper, jenever or genever.
Further Information
Get more info on 'Alcoholic Beverages'.
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