Alcoholic beverage: Difference between revisions

[[File:Flaming cocktails.jpg|400px|thumb|These flaming cocktails illustrate that a [[distilled beverage]] may be ignited.]]

 

 

The production and consumption of alcohol occurs in most cultures of the world, from [[hunter-gatherer]] peoples to [[nation-state]]s.<ref name="Arnold 2005">{{Cite book|title=Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology|first=John P|last=Arnold|isbn=0-9662084-1-2|year=2005|publisher=Reprint Edition by BeerBooks|location=Cleveland, Ohio}}</ref><ref name="Volume of World Beer Production">{{cite web| title=Volume of World Beer Production | work=European Beer Guide | url=http://www.europeanbeerguide.net/eustats.htm#production | accessdate=2006-10-17| archiveurl= http://web.archive.org/web/20061028165040/http://www.europeanbeerguide.net/eustats.htm| archivedate= 28 October 2006 <!--DASHBot-->| deadurl= no}}</ref> Alcoholic beverages are often an important part of social events in these [[Drinking culture|cultures]].

Excessive concentrations of these fractions may cause off flavours, sometimes described as "spicy", "hot", or "solvent-like". Some beverages, such as [[rum]], [[whisky]] (especially [[Bourbon whiskey|Bourbon]]), incompletely rectified vodka (eg [[Siwucha]]), and traditional [[ale]]s and [[cider]]s, are expected to have relatively high concentrations of fusel alcohols as part of the flavour profile. This also indicate that different fusel alcohols are not interactive. However, in other beverages, such as [[Korn (liquor)|Korn]], [[vodka]], and [[lager]]s, the presence of fusel alcohols is considered a fault.<ref name="ReferenceB">Aroma of Beer, Wine and Distilled Alcoholic Beverages</ref>

 

 

=====Beer=====