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Alcoholic beverages are drinks containing ethanol, popularly called alcohol.

Alcoholic beverages have been widely used since the remote antiquity by many civilizations around the world, as a component of the standard diet, for hygienic reasons, for their relaxant effects, for recreational purposes, or many other reasons. Some have been invested with symbolic or religious significance, e.g. in Christian Eucharist and Jewish Passover.

The use of alcoholic beverages can create chemical dependency to ethanol (alcoholism), which many societies consider to be a major health problem, public as well as private. Alcoholism often leads to social and financial ruin, and sometimes to early death. Moreover, the psychological and neurological effects of alcohol are often a factor in serious accidents and crimes. Some religions — most notably Islam — believe that, for these and other reasons, the consumption of alcoholic beverages is forbidden, and many governments regulate or restrict them in many ways.

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In its strictest sense fermentation is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. Fermentation yields lactate, acetic acid, ethanol, or some other simple product.

Fermentation is also used much more broadly to refer to the bulk growth of microorganisms on some medium. No distinction is made between aerobic and anaerobic metabolism when the word is used in this sense.

This process is often used to produce or preserve food. Fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes include the making of yogurt. The science of fermentation is known as zymology.

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Brewing is the production of alcoholic beverages through fermentation. This is the method used in beer production, although the term can be used for other drinks such as sake. The term is also sometimes used to refer to any chemical mixing process. Brewing has a very long history, and archeological evidence tells us that this technique was used in ancient Egypt. Descriptions of various beer recipes can be found in Sumerian writings, some of the oldest known writing of any sort. The brewing industry is part of most western economies.
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Malting is a process applied to grains, and is necessary to develop enzymes which are required to modify the grain\'s starches into sugars. Barley is the most common malt due to its high enzyme content. Other grains may be malted, although the resulting malt may not have sufficient enzymatic content to fully and efficiently convert its own starch content.

The typical "pale malt" malting process is as follows:

Darker brewing malts are sometimes kilned in different ways to promote different characteristics.

Malt is used to make beer, whisky, and malt vinegar.

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Hops are the female flowers of the Humulus lupulus, or hop, vine used as a flavor and stability agent in beer.

The first documented instance of hop cultivation is 736 A.D. in the Hallertau region of present-day Germany but the first mention of the use of hops in brewing is in 1079 A.D. Hops were introduced to British beers in the early 1500\'s and hop cultivation was begun in the United States in 1629.

In Britain today, the principal centres for production are in Kent (whence come Kent Golding hops) and Worcestershire. The principal centre for production in the United States is Washington state.
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Yeast are a group of single cell fungi. A few species are commonly used to leaven bread and ferment alcoholic beverages. More than one-thousand species of yeasts have been identified, some of which cause infections in humans. The most commonly used yeast is Saccharomyces cerevisiae, which was domesticated for wine, bread and beer production thousands of years ago. In the absence of oxygen, fermentative yeasts produce their energy by converting sugars into carbon dioxide and ethanol (alcohol). In brewing, the ethanol is used, while in baking the carbon dioxide raises the bread and the ethanol evaporates.
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The hoppy character of beer is measured by the International Bitterness Units scale, or IBU scale for short. An IBU is one part per million of isohumulone. The higher number, the greater the bitterness. A light American lager might be as low as 5 on the IBU scale. At the other extreme, a barley wine can range up to 100. Other examples:
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Saccharomyces cerevisiae is a species of budding yeast. It is perhaps the most relevant yeast for mankind, both for its use since ancient times in baking and brewing, and for being one of the most intensively studied eukaryotic model organisms in molecular and cell biology. It was the first eukaryote to have its genome sequenced (published in 1996). The genome is composed of about 13,000,000 base pairs and 6,275 genes. It is estimated that yeast shares about 23% of its genome with humans.
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The Imperial pint is defined in terms of the gallon, which was originally defined as the volume of eight pounds of wheat. Other versions of the gallon were defined for different commodities, and there were equally many versions of the pint.

America adopted the British wine gallon (defined in 1707 as 231 cubic inches) as its basic liquid measure, from which the US wet pint is derived, and the British corn gallon (1/8 of a standard "Winchester" bushel of corn, or 268.8 cubic inches) as its dry measure, from which the US dry pint is derived. In 1824 the British parliament replaced all its variant gallons with a new "imperial" gallon of 277.42 cubic inches, from which the UK pint is derived. The UK pint is officially defined as 0.56826125 litres precisely in The Units of Measurement Regulations 1995.
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In the UK a system of alcoholic units is employed for an approximate measure of the amount of alcohol in different drinks. A normal glass of wine or sherry, a single measure of spirits and a half pint of beer each contain about one unit, or 8 g (0.25 oz) of alcohol. A large glass of red or white wine or half a pint of cider contains about 12g (3/8oz), or one and a half units. However strong lager may contain as much as two units per half pint.
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The Kalevala is an epic poem compiled by Elias Lönnrot in the 19th century from Finnish folk sources. It is commonly called the Finnish national epic and is one of the most significant works of Finnish-language literature. The Kalevala is credited with inspiring the nationalism that ultimately led to Finnish independence from Russia in 1917. The name means "land of Kaleva".
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Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. The process was named after its inventor, French scientist Louis Pasteur. The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862.

Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, pasteurization aims to achieve a "log reduction" in the number of viable organisms, reducing their number so they are unlikely to cause disease (assuming the pasteurized product is refrigerated and consumed before its expiration date). Commercial scale sterilization of food is not common, because it adversely affects the taste and quality of the product.
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Floating widget in canned beerThe floating widget found in cans of beer is a hollow sphere, 3 cm (1.2 in) in diameter. The can is pressurized by adding liquid nitrogen, which evaporates after the can is sealed, forcing gas and beer into the widget\'s hollow interior through tiny holes. When the can is opened, the pressure in the can drops, causing the pressurized gas inside the widget to jet out from the holes. The holes in the widget are angled slightly so that the widget spins, creating a creamy head inside the can. This imitates the foamy head created when pouring draught beer. The original widget was patented in the UK by Guinness in the late 1980s.



Guinness floating widget
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