Alcoholic beverages

thumb|Schlenkerla Rauchbier, a traditional [[smoked beer, being poured from a cask into a beer glass]]

Wine is an alcoholic drink made from fermented grape juice. It is produced and consumed in many regions around the world, in a wide variety of styles which are influenced by different varieties of grapes, growing environments, viticulture methods, and production techniques.

drink containing alcohols, typically ethanol

thumb|Sake bottle, Japan, thumb|Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in [[Kamakura]]

thumb|Cider jugs. Somerset, England Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom 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, South Africa, Canada, Australia and New Zealand. Due to their fermentation, ciders can be thought of as a fruit wine of apple

thumb|upright|Bénédictine, a traditional French herbal liqueur thumb|upright|Licor Beirão, a traditional Portuguese spice liqueur A liqueur ( , ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged, beyond a resting period during production, when necessary, for their flavors to mingle.

thumb|An old whiskey [[still]] thumb|A display of various liquors in a supermarket thumb|Some single-drink liquor bottles available in Germany Liquor ( , sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word liquor usually refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced

Soju (English pronunciation: ; ) is a clear and colorless distilled alcoholic beverage from Korea, traditionally made from rice, but later from other grains and has a flavor similar to vodka. It is usually consumed neat. Its alcohol content varies from about 12.5% to 53% alcohol by volume (ABV). Since 2007 low alcohol soju (below 20%) has become the most common type.

right|thumb|Eggnog with cinnamon Eggnog (or egg nog), historically also known (when alcoholic) as milk punch or egg milk punch, is a rich, chilled, sweetened, creamy dairy-based beverage traditionally made with milk and/or cream, sugar, whipped eggs (which gives it a frothy texture) and, in some contexts, distilled spirits such as brandy, rum or bourbon.

Makgeolli (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and 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.

alcoholic beverage from fermented rice

thumb|A glass of glögg thumb|Glögg made with orange peel and spices

collected birch sap makes a healthy drink and ingredient for wine and other sap-based drinks

Chal, also shubat or khoormog (, , , ), is a Turkic (especially Turkmen, Uzbek and Kazakh) and Mongolic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. Agaran (fermented cream) is collected from the surface of chal.

aspect of history

Mijiu (), also spelled michiu, is a Chinese rice wine made from glutinous rice, with the alcohol content ranging between 15% and 20% v/v. It is generally clear in appearance with a balanced taste of sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju, and is usually drunk warm like sake and cheongju. A particularly popular category of mijiu is huangjiu or 'yellow wine'. An unfiltered form of mijiu containing whole rice grains is called jiǔniàng () or láozāo (), with extremely low alcoholic content and often consumed by children. A type of baijiu

beer style

Wikimedia list article

alcohol in the form of a powder

alcoholic carbonated water

Moroccan alcoholic beverage distilled from dates or figs

technique in the production of alcoholic beverages

Merisa, merissa or marissa () is a traditional fermented beverage popular in South Sudan.

drink valued for its medicinal or restoritive properties

thumb|right|240px|Traditional Cocuy

IBA Official Cocktail

maceration of unfermented fruit or other raw materials in neutral spirits, followed by distillation

small bottle of an alcoholic beverage

alcoholic drink normally served before or after a meal

Lihing is a type of Malaysian rice wine that originates from the state of Sabah. It is made from "pulut", a glutinous rice, and is a traditional rice wine for the Kadazan-Dusun people. The rice wine is also referred as hiing (in certain Dusun dialects), kinarung, kinomol, kinopi, linahas, sagantang as well tapai. They are different from one another, but all are made from rice-based drinks. Lihing is sold widely in Sabah including in some major hotels.

cocktail with beer

Italian aperitif

South African cider

type of alcoholic beverage