Annual cereal plant (Hordeum vulgare and sometimes other species) of the family Gramineae (grass family), cultivated by humans probably as early as any cereal.
Common name for the Vitaceae, a family of mostly climbing shrubs, widespread in tropical and subtropical regions and extending into the temperate zones.
Honey, sweet, viscid fluid produced by honeybees from the nectar of flowers. The nectar is taken from the flower by the worker bee and is carried in the honey sac back to the hive.
Common name for a perennial plant (Solanum tuberosum) of the family Solanaceae (nightshade family) and for its swollen underground stem, a tuber, which is one of the most widely used vegetables in Western temperate climates.
Rice, cereal grain (Oryza sativa) of the grass family (Graminae), probably native to the deltas of the great Asian rivers—the Ganges, the Chang (Yangtze), and the Tigris and Euphrates.
Distillation, process used to separate the substances composing a mixture. It involves a change of state, as of liquid to gas, and subsequent condensation. The process was probably first used in the production of intoxicating beverages.
One of the class of organic molecules containing an alkyl group connected to a hydroxyl group, ROH. The archetypal example ethanol, CH3CH2OH, is also commonly referred to simply as ‘alcohol’.
The United States is the largest producer of beer in the world (about six billion gallons annually), and approximately 85 percent of the volume of alcoholic beverages sold in the United States each year is beer.
Strictly speaking, champagne is a sparkling wine produced entirely from grapes grown in France's Champagne region, and essentially—but not exclusively—from the varieties Chardonnay,
Gin is a distilled alcoholic beverage that can be made from a variety of cereals and draws its signature flavor from the juniper berries that also give it its name.
Sake (pronounced “sah-keh”) is internationally identified as the Japanese alcoholic beverage, but it constitutes only about 12 percent of the volume of alcoholic beverages sold in Japan.
A fortified wine produced in the Andalucía region of southern Spain and officially made in the Jerez-Xérès-Sherry and Manzanilla de Sanlúcar de Barrameda DO areas.
Sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation.
Spirituous liquor distilled from a fermented mash of grains, usually rye, barley, oats, wheat, or corn. Inferior whiskeys are made from potatoes, beets, and other roots.