Beverages Type Of Alcohol
There are many different beverage type of alcohol in the globe…
….which prompts the issue, “How should we classify alcoholic beverages?” We can categorize them based on their origin or alcohol content. However, the most basic classification of alcoholic drinks is based on the manner of manufacture. Thus, four types of alcohol drinks exist: fermented beverages, distilled beverages or spirits, fortified beverages or liquor wines, and liqueurs and creams.
What is Alcohol?
Alcohol has been consumed by humans for thousands of years. Alcohol is a chemical as well as a psychoactive substance. When a hydroxyl group, a pair of oxygen and hydrogen atoms, replaces the hydrogen atom in a hydrocarbon, an alcohol is formed. Secondary alcohols are formed when alcohols bond with other atoms. These secondary alcohols include the three kinds of alcohol that people consume on a daily basis: methanol, isopropanol, and ethanol.
Beverage Type of Alcohol List
Beverages Fermented
Fermented beverages, as the name suggests, can be obtained through a fermentation process. The sugar from the fruit or grain utilized in the process (grapes, apples, wheat, barley, and so on) is converted into alcohol. This chemical process is only feasible in the presence of yeasts. The yeast Saccharomyces cerevisiae is the most prevalent in wine and beer. Furthermore, appropriate circumstances, i.e. a lack of oxygen, must be present.
The fermenting procedure differs according on the drink as well. The yeasts responsible for fermentation during wine manufacture are tiny fungi. The fungus are naturally present in grape skins. The fungus will cause a response that will last around 10 days. It is now manufactured in stainless steel tanks. This is known as spontaneous or turbulent fermentation. The most common fermented beverages are wine, champagne, cava, and beer. Other beverages in this category include cider, vermouth, sato, sake, pulque, and tepache, among others.
Spirits or Distilled Beverages
Distilled drinks or spirits, commonly known as Eau de vie, are made by distilling a previously fermented beverage (whether it be fruit, grains, herbs, roots or sugary plants.) But how is the distillation procedure for these alcoholic beverages carried out? To separate the alcohol from the remainder of the liquid, you bring the liquid you wish to distil to a boil. When the drink is cold, the alcohol condenses again, resulting in a drink with a higher alcohol level.
This thousand-year-old method may produce a wide variety of drinks. The key is to know how to combine the correct components in the right proportions to create a drink with a high alcohol content that is also pleasing on the tongue. This can be accomplished with the use of starches and other vegetable-derived spices.
Among the most common types of distilled beverages are whisky (obtained by the fermentation of grain must), vodka (grain), tequila (agave), rum (sugar cane), gin (grain), pisco, marc (wine), brandy, and cognac (wine).
Liquor Wines or Fortified Beverages
Fortified drinks, often known as liquor wines, are fermented and fortified with wine alcohol. This is done to enhance the alcohol concentration and establish a flavor balance. Thus, the alcohol in this type of drink has a dual origin: one that results from the natural process of fermentation, and one that results from a distillation process with the goal of increasing the original 15% to the required 17% -25%. Fortified wines such as Porto, Sherry, Madeira, Marsala, Manzanilla, and French banyuls are included in this category of alcoholic drinks. They are usually enhanced with brandy.
Creams and liqueurs
Liqueurs and creams are alcoholic beverages created by combining fruits, fragrant spices, and sweets with spirits or cream of milk. The procedure might vary greatly, but the outcomes are consistent. In truth, this is the largest categorization since the variety of liqueurs and creams is virtually as diverse as geography: every country or area of the world has some particular, local liqueur or cream! Typically, the most popular beverages are those prepared with fruit and herbs. Some drinks are medicinal in nature.
The amount of alcohol in the drink, as well as the drink itself, is generally variable. There are no limitations or rules with this sort of drink. The infusion technique is used to make several liqueurs. Pouring extremely hot water (about 90o) over the chosen blend of herbs, fruits, spices, nuts, or other components. Maceration is used to make other liqueurs. This implies that the flavor is removed from solid substances using an extraction liquid, which in the case of liqueurs is a combination of water and alcohol.
This is a cold procedure that involves coating the solid portion of the recipe (fruits, herbs, etc.) with a combination of water and alcohol. This combination is filtered after a few days (depending on the components), a syrup is added, and the drink is bottled. Finally, liqueurs may be made by combining the components. The famous Baileys Irish cream is created by combining the best dairy cream with Irish whiskey. This is a recipe that other liquor cream manufacturers use as well.
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