German wermut- wormwood
Alcoholic drink flavored with spices, spices and medicinal herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines. For the first time, the recipe for making vermouth is mentioned in the sources of the 10th-9th centuries. BC in the works of Hippocrates. The first mass production began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, only white wines were used as the basis of the drink, now any are used.

Wine

lat. Vinum
An alcoholic drink created from the natural fermentation of grapes or any other fruit juice. The strength of the wine after fermentation is 9-16 vol. In the manufacture of fortified wines, high strength is achieved by diluting the wine with alcohol to the desired percentage. Wine is the most ancient drink. There are many legends of the first appearance of the drink, which are reflected in the epics of Ancient Greek, Ancient Roman and Persian mythology.

cherry liqueur

eng. cherry liqueur
A alcoholic drink infused with cherry fruits and leaves based on grape brandy with added sugar. The strength of the drink is 25-30 vol. Cherry liqueur was invented in England by Thomas Grant from the town of Kent. Liquor was made from one variety of black cherries - morel. However, almost all varieties are now used. In addition to England, cherry liqueurs are also produced in Germany, France and Switzerland.

Mulled wine

German Gluhender Wein- hot, flaming wine
This is a very tasty alcoholic hot drink based on red wine heated to 70-80°C with sugar and spices. It is traditionally consumed in Switzerland, Germany, Austria and the Czech Republic during mass Christmas celebrations.

Julep

Arab. julab- pink water
Chilled cocktail, the main component of which is fresh mint. In its preparation, the following components are used: alcoholic beverages, syrups, canteen mineral water, fresh fruits and berries. Initially, julep, like water with sugar, was used to dilute bitter medicines, potions and tinctures in it.

Kvass

Weak alcoholic drink obtained by incomplete fermentation of lactic or bread sourdough. The strength of the drink does not exceed 2.6 vol. Kvass is traditionally made Slavic peoples. According to the international classification, kvass belongs to the category of beer; in Russia and Ukraine, it is also considered an independent drink.

Kobler

English cobbler- tavern owner, brewer
cocktail dessert drink, consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice. Cobbler was first made in America in 1809. It was made by the owner of the tavern as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.

Cocktail

English cock's tail- cock's tail
A drink obtained by mixing (mixing) various alcoholic and soft drinks. The volume of one portion of the cocktail does not exceed 150 ml. Also in the cocktail recipe are clearly spelled out component proportions, violation of which may irreparably spoil the drink or lead to the creation of its new look.

Kryuchon

fr. cruchon- jug
Refreshing cold drink, as a rule, alcoholic, consisting of fresh and canned fruits and berries and a mixture of wines. To enrich the drink with bubbles of carbon dioxide, champagne or carbonated mineral water is usually added to the jug. Kruchon due to a slight similarity in the preparation scheme, one can say "punch brother" and "distant relative of the cocktail." Before serving, the drink must be cooled to a temperature of 8-10 ° C and a small amount of ice is added.

Kumys

Turks. kymyk- fermented mare's milk
Alcoholic drink based mare's milk, obtained by fermentation under the influence of acidophilus and Bulgarian bacillus and yeast. The drink has a pleasant sweet and sour taste, White color with little foam on the surface. Koumiss made from different types of starter cultures may contain different amounts of alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol.

Liquor

lat. liguefacere- dissolve
C is a sweet alcoholic drink infused with fruits, berries and herbs and spices. Its fortress fluctuates from 16 to 50 about. The date of creation of the drink is unknown, but it is believed that the first prototype of modern liqueurs was the Elixir of Benedictine, created in the 16th century. monk Bernardo Vinzelli in Fecamp. This liquor, many monks and liquor manufacturers have tried to repeat or improve. As a result, new, no less tasty, types were obtained.

mead

A alcoholic drink with a strength of 5-16 volumes, made on the basis of honey. The percentage of sugar ranges from 8 to 10%. The most ancient archaeological excavations on the territory of Russia, dating back to the 7th-6th centuries. BC, find evidence of the production of a drink based on honey by local peoples. Therefore, mead is one of the most ancient alcoholic drinks in Russia.

Martini

ital. Martini
alcoholic drink, strength 16-18 vol. infused with herbs. Part herbal collection usually includes more than 35 plants, including: yarrow, mint, St. John's wort, chamomile, coriander, ginger, cinnamon, cloves, wormwood, immortelle and others. In addition to leaves and stems, flowers and seeds rich in essential oils are also used. The drink belongs to the class of vermouth.

Punch

Hindi punch- five
This is a whole group of hot, burning or chilled alcoholic cocktails containing fresh or canned fruits and juice. Of the alcoholic drinks in the preparation of punch, rum, wine, grappa, brandy, arak, claret, alcohol and vodka are used. Traditionally, the drink is prepared in large containers (punches) and served at receptions and parties. The strength of the drink varies from 15 to 20 vol. and sugar content - from 30 to 40%. Most famous recipes punch are Caribbean Rum Punch, Barbados Punch and Planter Punch.

Beer

An alcoholic drink made by fermenting malt wort with yeast and hops. Most often, barley is used as malted grains. Depending on the type of beer, the strength of the drink can vary from 3 to 14 vol. Beer is the most popular among alcoholic beverages and ranks third in the world in the total list of drinks after water and tea. There are more than 1000 different types of beer. They differ in color, taste, alcohol content, used initial ingredients and cooking traditions in different countries.

Sake

National low-alcohol drink of the Japanese, produced by fermenting rice. The taste of sake can have notes of sherry, apples, grapes, bananas, spices, spices. The color of the drink is usually transparent, but a change in color towards amber, yellow, green and lemon shades is allowed. The strength of the drink varies from 14.5 to 20 vol.

The whole variety of drinks is especially noticeable during feasts. At the same time, many of them are used not so much for quenching thirst as for entertainment. And each of them has its own characteristics and renders different influence on the body.

All modern drinks divided into two large groups: non-alcoholic and alcoholic.

Types of soft drinks

These include non-alcohol or beverages in which the alcohol content is so low that it can be neglected. There are main types:

Hot

This includes tea, coffee, cocoa and various other herbal decoctions. All of them have their own specific properties and have a different effect on the body.

Juices

A group of drinks obtained by pomace. Considered one of the most useful, as they contain great amount biologically active substances, vitamins and other trace elements.

Compote

Decoction of various fruits and berries. In terms of usefulness, they are slightly inferior to juices, since some of the substances are lost after processing in boiled water.

Morse

It is similar to compote, only in this case crushed fruits of berries and fruits are used. No less useful and satisfying.

Dairy

Natural milk drinks contain a large amount of proteins and fats of animal origin. In Russia, it was equated with food: then it was customary to say “eat milk”, and not drink.

Kvass

Traditional product, contains a small amount of alcohol. Perfectly cools and quenches thirst.

Carbonated drinks

Created more for entertainment. Carbon dioxide is neither harmful nor beneficial. Carbonated naturally or artificially.

Synthetics

A group of beverages based on flavors, sweeteners and colors diluted in water. They do not bring benefits, harm to the body is still disputed. From the point of view of quenching thirst, they are doubtful, since most manufacturers go to the trick, adding substances that only increase the feeling of thirst.

Types of alcoholic drinks

Conditionally divided into low-alcohol and strong.

Low alcohol drinks include:

• Alcoholic drinks based on milk (koumiss, bilk; the exception is arak)
• Fruit wines (ciders, peri)
• Sparkling wine,
• Natural grape wines

The latter have an extensive classification by color, sugar content. In addition, there are special varieties (Madeira, port, Cahors, vermouth, etc.). However, the strength of even one of the strongest - - does not exceed 20%. This is due to the technology of preparation, since alcohol yeast begin to die at this percentage concentration.

Types of strong alcoholic drinks

(40% grain-based distillate)

(distillate based on cereals, malt or corn, subjected to aging in oak barrels)

Brandy (distillate based on grapes and other fruits)

• Cognac
• Armagnac
• Grappa
• Metaxa

Even in ancient times, people learned to produce a variety of alcoholic beverages. The list of names includes a huge number of species and varieties. They differ mainly in the raw materials from which they were prepared.

List of low-alcohol alcoholic drinks

. Beer- a low-alcohol drink, obtained by fermenting hops, malt wort and brewer's yeast. The alcohol content in it is 3-12%

. Champagne- sparkling wine obtained by secondary fermentation. Contains alcohol 9-20%.

. Wine- an alcoholic beverage obtained by the fermentation of yeast and grape juice different varieties, the names of which, as a rule, are present in the name. The alcohol content is 9-20%.

. Vermouth - fortified wine, flavored with spicy and medicinal plants, the main component is wormwood. Fortified wines contain 16-18% alcohol.

. Sake- Japanese traditional alcoholic drink. Obtained by fermentation of rice, rice malt and water. The strength of this drink is 14.5-20% vol.

Strong liquor

. Tequila. The traditional Mexican product is obtained from the juice extracted from the core of the blue agave. "Silver" and "Golden" tequila are especially common alcoholic drinks. The list can be continued with such names as "Sauza", "Jose Cuervo" or "Sierra". The best in palatability a drink with an exposure of 4-5 years is considered. The alcohol content is 38-40%.

. Sambuca. Strong Italian liqueur based on alcohol and essential oil obtained from anise. White, black and red sambuca are in the greatest demand. Fortress - 38-42%.

. Liqueurs. Strong sweet alcoholic drinks. The list can be divided into 2 categories: cream liqueurs (20-35%), dessert (25-30%) and strong (35-45%).

. Cognac. A strong alcoholic drink based on cognac spirit obtained by distillation of wine. Distillation takes place in special copper cubes, the product is subject to subsequent aging in oak barrels for at least two years. After diluting alcohol with distilled water, it acquires a strength of 42-45%.

. Vodka. Refers to strong drinks with an alcohol content of 35-50%. It is a mixture of water and alcohol, which is made from natural products by fermentation followed by distillation. The most popular drinks: vodka "Absolute", "Wheat", "Capital".

. Brandy. An alcoholic drink made from fermented grape juice by distillation. The alcohol content in it is 30-50%.

. Gin. Strong alcoholic drink unique taste obtained by distillation of wheat alcohol and juniper. To enhance the taste, it may contain natural supplements: lemon or orange peel, anise, cinnamon, coriander. The strength of gin is 37.5-50%.

. Whiskey. A strong drink that is made by fermenting, distilling and aging cereals (barley, corn, wheat, etc.). Aged in oak barrels. Contains alcohol in the amount of 40-50%.

. Rum. One of the strongest alcoholic drinks. It is made on the basis of alcohol aged in barrels for at least 5 years, due to which it acquires a brown color and burning taste. The strength of rum varies from 40 to 70%.

. Absinthe. A very strong drink with an alcohol content of 70 to 85%. It is based on alcohol, wormwood extract and a set of herbs such as anise, mint, licorice, calamus and some others.

Here are the main alcoholic drinks. This list is not final, it can be continued with other names. However, all of them will be derived from the main composition.

Types of alcoholic drinks

All drinks in different amount containing the substance ethanol, also known as alcohol, are called alcoholic beverages. Basically they are divided into three classes:

3. Strong alcoholic drinks.

Bread kvass. Depending on the manufacturing method, it may contain from 0.5 to 1.5% alcohol. Prepared on the basis of malt (barley or rye), flour, sugar, water, it has a refreshing taste and bread aroma.

Proper beer. It is made from almost the same ingredients as kvass, but with the addition of hops and yeast. Regular beer contains 3.7-4.5% alcohol, but there is still strong beer, where this percentage rises to 7-9 units.

Kumis, ayran, bilk. Drinks based on fermented milk. May contain up to 4.5% alcohol.

Energy alcoholic drinks. They contain tonic substances: caffeine, guarana extract, cocoa alkaloids, etc. The alcohol content in them ranges from 7-8%.

Second category

Natural grape wines. Depending on the sugar content and the variety of the main raw materials, they are divided into dry, semi-dry, sweet and semi-sweet, as well as white and red. The names of the wines also depend on the grape varieties used: "Riesling", "Rkatsiteli", "Isabella" and others.

Natural fruit and berry wines. They can be made from various berries and fruits and are also classified by sugar content and color.

Special grades

These include Madeira, Vermouth, Port, Sherry, Cahors, Tokay other. These wines are made by special methods and in a specific wine-growing area. In Hungary, in the manufacture of Tokay, a “noble” mold is used, which allows the berries to dry right on the vine. In Portugal, Madeira is aged in special solariums under open sun, in Spain, sherry matures under a yeast film.

Table, dessert and fortified wines. The former are prepared using natural fermentation technology, the latter are very sweet and flavored, and the third are fortified with alcohol to desired degree. They can all be red, pink and white in color.

Champagne and other sparkling wines. Of these, French is the most popular, but in other countries there are no less decent drinks, e.g. Portuguese spumante, spanish cava or Italian asti. Sparkling wines are distinguished by their special appearance, delicate aroma, interesting taste. Their main difference from still wines These are playful bubbles. The color of the drinks can be pink and white, but sometimes there are sparkling red wines. According to the sugar content, they are divided into dry, semi-dry, semi-sweet and sweet. The quality of a wine is determined by the number and size of the bubbles, how long they last and, of course, how they taste.

These types of alcoholic beverages have a strength of not more than 20% vol.

The third and largest category

Vodka. alcoholic drink, made on the basis of cereals, containing 40% alcohol. By continuous distillation at one time was obtained New Product, named Absolut vodka, and its manufacturer - Lare Olsen Smith - was awarded the title of "king of vodka". Sometimes this drink is infused with herbs, citrus fruits or nuts. Made using Swedish technology from high-purity alcohol, vodka rightfully occupies one of the first places in the rating of alcoholic beverages in this category. It is used to make various cocktails.

Tinctures bitter. They are obtained by insisting vodka or alcohol on fragrant spices, herbs or roots. Fortress 25-30 degrees, but can rise up to 45 degrees, for example, "Pepper", "Stark" or "Hunting".

Sweet drinks

The tinctures are sweet. They are prepared on the basis of alcohol or vodka, mixed with fruit drinks and sugar, the content of which can reach 25%, while the alcohol content usually does not exceed 20%. Although some drinks are stronger, for example, the Excellent tincture contains 40% alcohol.

Pouring. They differ in that they are made on the basis of fresh berries or fruits without yeast, but with the addition of strong vodka and a large number Sahara. These types of alcoholic drinks are very thick and sweet. The name of the liqueurs tells what they are made of: plum, dogwood, strawberry. Although there are strange names: "spotykach", "casserole". They contain 20% alcohol and 30-40% sugar.

Liqueurs. Thick, very sweet and strong drinks. They are made by mixing molasses or sugar syrup with alcohol infused with various herbs, spices, with the addition of essential oils and other aromatic substances. There are dessert liqueurs - with an alcohol content of up to 25%, strong - 45% and fruit and berry, with a strength of 50%. Any of these varieties requires exposure from 3 months to 2 years. The name of alcoholic beverages indicates which aromatic additives were used in the preparation of the product: Vanilla, Coffee, Raspberry, Apricot, and so on.

Strong grape drinks

Cognacs. They are made on the basis of cognac spirits, and spirits are obtained by fermentation of various grape varieties. One of the first places in the line is occupied by Armenian cognac. The most popular is "Ararat", "Nairi", "Armenia", "Jubilee" are no less famous. Of the French, the most popular are Hennessy, Courvoisier, Martel, Hain. All cognacs are divided into 3 categories. The first includes ordinary drinks aged for 3 years. The second is vintage cognacs, which have a minimum aging period of 6 years. The third includes drinks-long-lived, called collection. Here the shortest exposure is 9 years.

French, Azerbaijani, Russian, Armenian brandy is produced and sold by cognac houses founded centuries ago and still dominating the market.

Grappa. Italian vodka based on grape pomace, aged in oak or cherry barrels from 6 months to 10 years. The value of the drink depends on the aging period, the grape variety and the place where the vine grows. Grappa is related to Georgian chacha and South Slavic brandy.

Very strong liquor

Absinthe- one of them. Its main component is an extract of bitter wormwood. Essential oils of this plant contain the substance thujone, which is the main component of the drink. The more thujone, the better the absinthe. The price directly depends on the percentage of this substance and on the originality of the drink. Along with wormwood, absinthe includes anise, mint, angelica, licorice and other herbs. Whole wormwood leaves are sometimes placed at the bottom of the bottles to confirm the naturalness of the product. Thujone in absinthe can contain from 10 to 100%. By the way, the drink is presented in two varieties - silver and gold. So, "golden" absinthe, the price of which is always quite high (from 2 to 15 thousand rubles per liter), is banned in Europe precisely because of the large amount of the substance mentioned above, reaching 100%. The usual color of the drink is emerald green, but it can be yellow, red, brown and even transparent.

Rum. Prepared by fermentation from the residual products of sugar cane - syrup and molasses. The quantity and quality of the product depends on the type and type of raw materials. The following types of rum are distinguished by color: Cuban "Havana", "Varadero" (light or silver); gold or amber; Jamaican "Captain Morgan" (dark or black); Martinican (made only from cane juice). The strength of the rum is 40-75 gr.

Strong drinks with fruit juice

Calvados. One of the varieties of brandy. For the preparation of the product, 50 varieties of apples are used, and for uniqueness, a pear blend is added. Then fruit juice fermented and clarified by double distillation and brought to 70 degrees. Aged in oak or chestnut barrels from 2 to 10 years. Then, with softened water, the fortress is reduced to 40 o.

Gin, Balsam, Aquavit, Armagnac. They are also included in the third category, since alcohol is present in all of them. These are all strong alcoholic drinks. Prices for them depend on the quality of alcohol ("Lux", "Extra"), the strength and aging of the drink, the brand and the constituent components. Many contain extracts of aromatic herbs and roots.

Homemade drinks

Homemade moonshine is also a prominent representative of strong alcoholic beverages. Craftsmen make it from different products: it can be berries, apples, apricots or other fruits, wheat, potatoes, rice, any jam. Sugar and yeast must be added to them. All of this is shattered. Then, by distillation, a strong drink is obtained with an alcohol content of up to 75%. For greater purity of the product, a double distillation can be done. Homemade moonshine is cleared of fusel oils and other impurities by filtration, then it (optional) is either insisted on various herbs, nuts, spices, or diluted with fruit drinks, essences, juices. At proper preparation this drink is not inferior in taste to various vodkas and tinctures.

Finally, I would like to remind you of two simple rules, observing which, it will be possible to maintain health and not be bored in cheerful company: do not abuse alcohol and do not spend money on low-quality drinks. And then everything will be fine.

Even in ancient times, people learned to produce a variety of alcoholic beverages. The list of names includes a huge number of species and varieties. They differ mainly in the raw materials from which they were prepared.

List of low-alcohol alcoholic drinks

. Beer- a low-alcohol drink, obtained by fermenting hops, malt wort and brewer's yeast. The alcohol content in it is 3-12%

. Champagne- sparkling wine obtained by secondary fermentation. Contains alcohol 9-20%.

. Wine- an alcoholic beverage obtained by fermentation of yeast and grape juice of various varieties, the names of which, as a rule, are present in the name. The alcohol content is 9-20%.

. Vermouth- fortified wine, flavored with spicy and medicinal plants, the main component is wormwood. Fortified wines contain 16-18% alcohol.

. Sake- Japanese traditional alcoholic drink. Obtained by fermentation of rice, rice malt and water. The strength of this drink is 14.5-20% vol.

Strong liquor

. Tequila. The traditional Mexican product is obtained from the juice extracted from the core of the blue agave. "Silver" and "Golden" tequila are especially common alcoholic drinks. The list can be continued with such names as "Sauza", "Jose Cuervo" or "Sierra". The best taste is considered to be a drink with an exposure of 4-5 years. The alcohol content is 38-40%.

. Sambuca. A strong Italian liqueur based on alcohol and essential oil derived from anise. White, black and red sambuca are in the greatest demand. Fortress - 38-42%.

. Liqueurs. Strong sweet alcoholic drinks. The list can be divided into 2 categories: cream liqueurs (20-35%), dessert (25-30%) and strong (35-45%).

. Cognac. A strong alcoholic drink based on cognac spirit obtained by distillation of wine. Distillation takes place in special copper cubes, the product is subject to subsequent aging in oak barrels for at least two years. After diluting alcohol with distilled water, it acquires a strength of 42-45%.

. Vodka. Refers to strong drinks with an alcohol content of 35-50%. It is a mixture of water and alcohol, which is made from natural products by fermentation followed by distillation. The most popular drinks: vodka "Absolute", "Wheat", "Capital".

. Brandy. An alcoholic drink made from fermented grape juice by distillation. The alcohol content in it is 30-50%.

. Gin. A strong alcoholic drink with a unique taste, obtained by distillation of wheat alcohol and juniper. To enhance the taste, natural additives may be present in it: lemon or orange peel, anise, cinnamon, coriander. The strength of gin is 37.5-50%.

. Whiskey. A strong drink that is made by fermenting, distilling and aging cereals (barley, corn, wheat, etc.). Aged in oak barrels. Contains alcohol in the amount of 40-50%.

. Rum. One of the strongest alcoholic drinks. It is made on the basis of alcohol aged in barrels for at least 5 years, due to which it acquires a brown color and a burning taste. The strength of rum varies from 40 to 70%.

. Absinthe. A very strong drink with an alcohol content of 70 to 85%. It is based on alcohol, wormwood extract and a set of herbs such as anise, mint, licorice, calamus and some others.

Here are the main alcoholic drinks. This list is not final, it can be continued with other names. However, all of them will be derived from the main composition.

Types of alcoholic drinks

All drinks containing ethanol in varying amounts, also known as alcohol, are called alcoholic beverages. Basically they are divided into three classes:

3. Strong alcoholic drinks.

Bread kvass. Depending on the manufacturing method, it may contain from 0.5 to 1.5% alcohol. Prepared on the basis of malt (barley or rye), flour, sugar, water, it has a refreshing taste and bread aroma.

Proper beer. It is made from almost the same ingredients as kvass, but with the addition of hops and yeast. Regular beer contains 3.7-4.5% alcohol, but there is still strong beer, where this percentage rises to 7-9 units.

Kumis, ayran, bilk. Drinks based on fermented milk. May contain up to 4.5% alcohol.

Energy alcoholic drinks. They contain tonic substances: caffeine, guarana extract, cocoa alkaloids, etc. The alcohol content in them ranges from 7-8%.

Second category

Natural grape wines. Depending on the sugar content and the variety of the main raw materials, they are divided into dry, semi-dry, sweet and semi-sweet, as well as white and red. The names of the wines also depend on the grape varieties used: "Riesling", "Rkatsiteli", "Isabella" and others.

Natural fruit and berry wines. They can be made from various berries and fruits and are also classified by sugar content and color.

Special grades

These include Madeira, Vermouth, Port, Sherry, Cahors, Tokay other. These wines are made by special methods and in a specific wine-growing area. In Hungary, in the manufacture of Tokay, a “noble” mold is used, which allows the berries to dry right on the vine. In Portugal, Madeira is aged in special solariums under the open sun; in Spain, sherry matures under a yeast film.

Table, dessert and fortified wines. The former are prepared using natural fermentation technology, the latter are very sweet and flavored, and the third are fortified with alcohol to the desired degree. They can all be red, pink and white in color.

Champagne and other sparkling wines. Of these, French is the most popular, but in other countries there are no less worthy drinks, for example, Portuguese spumante, Spanish cava or Italian asti. Sparkling wines are distinguished by their special appearance, delicate aroma, and interesting taste. Their main difference from still wines is playful bubbles. The color of the drinks can be pink and white, but sometimes there are sparkling red wines. According to the sugar content, they are divided into dry, semi-dry, semi-sweet and sweet. The quality of a wine is determined by the number and size of the bubbles, how long they last and, of course, how they taste.

These types of alcoholic beverages have a strength of not more than 20% vol.

The third and largest category

Vodka. An alcoholic beverage made from cereals containing 40% alcohol. By way of continuous distillation, a new product was obtained at one time, called Absolut vodka, and its producer, Lare Olsen Smith, was awarded the title of "king of vodka". Sometimes this drink is infused with herbs, citrus fruits or nuts. Made using Swedish technology from high-purity alcohol, vodka rightfully occupies one of the first places in the rating of alcoholic beverages in this category. It is used to make various cocktails.

Tinctures bitter. They are obtained by insisting vodka or alcohol on aromatic spices, herbs or roots. Fortress 25-30 degrees, but can rise up to 45 degrees, for example, "Pepper", "Stark" or "Hunting".

Sweet drinks

The tinctures are sweet. They are prepared on the basis of alcohol or vodka, mixed with fruit drinks and sugar, the content of which can reach 25%, while the alcohol content usually does not exceed 20%. Although some drinks are stronger, for example, the Excellent tincture contains 40% alcohol.

Pouring. They differ in that they are made on the basis of fresh berries or fruits without yeast, but with the addition of strong vodka and a large amount of sugar. These types of alcoholic drinks are very thick and sweet. The name of the liqueurs tells what they are made of: plum, dogwood, strawberry. Although there are strange names: "spotykach", "casserole". They contain 20% alcohol and 30-40% sugar.

Liqueurs. Thick, very sweet and strong drinks. They are made by mixing molasses or sugar syrup with alcohol infused with various herbs, spices, essential oils and other aromatic substances. There are dessert liqueurs - with an alcohol content of up to 25%, strong - 45% and fruit and berry, with a strength of 50%. Any of these varieties requires exposure from 3 months to 2 years. The name of alcoholic beverages indicates which aromatic additives were used in the preparation of the product: Vanilla, Coffee, Raspberry, Apricot, and so on.

Strong grape drinks

Cognacs. They are made on the basis of cognac spirits, and spirits are obtained by fermentation of various grape varieties. One of the first places in the line is occupied by Armenian cognac. The most popular is "Ararat", "Nairi", "Armenia", "Jubilee" are no less famous. Of the French, the most popular are Hennessy, Courvoisier, Martel, Hain. All cognacs are divided into 3 categories. The first includes ordinary drinks aged for 3 years. The second is vintage cognacs, which have a minimum aging period of 6 years. The third includes drinks-long-lived, called collection. Here the shortest exposure is 9 years.

French, Azerbaijani, Russian, Armenian brandy is produced and sold by cognac houses founded centuries ago and still dominating the market.

Grappa. Italian vodka based on grape pomace, aged in oak or cherry barrels from 6 months to 10 years. The value of the drink depends on the aging period, the grape variety and the place where the vine grows. Grappa's relatives are Georgian chacha and South Slavic brandy.

Very strong liquor

Absinthe- one of them. Its main component is an extract of bitter wormwood. The essential oils of this plant contain the substance thujone, which is the main component of the drink. The more thujone, the better the absinthe. The price directly depends on the percentage of this substance and on the originality of the drink. Along with wormwood, absinthe includes anise, mint, angelica, licorice and other herbs. Whole wormwood leaves are sometimes placed at the bottom of the bottles to confirm the naturalness of the product. Thujone in absinthe can contain from 10 to 100%. By the way, the drink is presented in two varieties - silver and gold. So, "golden" absinthe, the price of which is always quite high (from 2 to 15 thousand rubles per liter), is banned in Europe precisely because of the large amount of the substance mentioned above, reaching 100%. The usual color of the drink is emerald green, but it can be yellow, red, brown and even transparent.

Rum. Prepared by fermentation from the residual products of sugar cane - syrup and molasses. The quantity and quality of the product depends on the type and type of raw materials. The following types of rum are distinguished by color: Cuban "Havana", "Varadero" (light or silver); gold or amber; Jamaican "Captain Morgan" (dark or black); Martinican (made only from cane juice). The strength of the rum is 40-75 gr.

Strong drinks with fruit juice

Calvados. One of the varieties of brandy. For the preparation of the product, 50 varieties of apples are used, and for uniqueness, a pear blend is added. Then the fruit juice is fermented and clarified by double distillation and brought to 70 degrees. Aged in oak or chestnut barrels from 2 to 10 years. Then, with softened water, the fortress is reduced to 40 o.

Gin, Balsam, Aquavit, Armagnac. They are also included in the third category, since alcohol is present in all of them. These are all strong alcoholic drinks. Prices for them depend on the quality of alcohol ("Lux", "Extra"), the strength and aging of the drink, the brand and the constituent components. Many contain extracts of aromatic herbs and roots.

Homemade drinks

Homemade moonshine is also a prominent representative of strong alcoholic beverages. Craftsmen make it from different products: it can be berries, apples, apricots or other fruits, wheat, potatoes, rice, any jam. Sugar and yeast must be added to them. All of this is shattered. Then, by distillation, a strong drink is obtained with an alcohol content of up to 75%. For greater purity of the product, a double distillation can be done. Homemade moonshine is purified from fusel oils and other impurities by filtration, then it (optional) is either insisted on various herbs, nuts, spices, or diluted with fruit drinks, essences, juices. With proper preparation, this drink will not yield to various vodkas and tinctures in terms of taste.

Finally, I would like to remind you of two simple rules, following which you will be able to maintain your health and not be bored in a cheerful company: do not abuse alcohol and do not spend money on low-quality drinks. And then everything will be fine.

Low-alcohol drinks include drinks with an alcohol content of 2.8 to 9.5% vol. masses:, beer, mash, honey drinks.

Beer- low-alcohol barley-malt drink with a pleasant bitterness and aroma of hops and the ability to foam. Beer quenches thirst well, has a tonic effect, promotes better assimilation food.

Beer contains (in%): water - 86-91, extractives (actual extract) - 3-10, ethyl alcohol - 2.8-9.5%, carbon dioxide - up to 0.4%. The energy value beer ranges from 150 to 350 kJ per 100 g. Extractive substances include nitrogen-containing substances (including proteins), carbohydrates, organic acids, ash substances, bitter hop acids and resins, aroma-forming, coloring and other substances.

The raw materials for producing beer are barley in the form of malt, unmalted materials, hops, enzyme preparations, brewer's yeast, water and other substances.

The best for brewing is two-row barley varieties Kazansky, Nosovsky, Valtitsky, Kastitsky with a high (at least 60%) content of starch, protein (8-12%), with a film content of not more than 10% and good (90-95%) grain germination.

In hop cones and hop preparations, the most valuable part is bitter and a-, p-acids - humulone and lupulon and resin, which have high antibiotic properties in relation to lactic acid bacteria and sarcins. Essential oils of hops contain aromatic and terpene hydrocarbons and are involved in the formation of beer aroma, while tannins (catechins) impart a reddish-brown color to beer and precipitate insoluble wort proteins.

For the production of beer, softened water, yeast of special lower and upper races are used.

Unmalted raw materials - rice, corn, wheat, soybeans, sugar, glucose and other substances - are added in an amount of 15-50% of the mass barley malt(sprouted and specially processed barley). It is used to increase the extractivity of beer.

Enzyme preparations in brewing are used for starch saccharification when using unmalted raw materials more than 15% of the malt mass. Enzyme preparations are usually obtained from mold fungi Aspesgillus oryzae. They, along with the amylolytic enzymes of barley malt, take part in the saccharification of malt starch and unmalted materials.

Beer production. The brewing process consists of the following main operations: obtaining malt, preparing the mash, boiling the wort, fermenting the wort, aging, processing and bottling the beer.

Malt obtained by germinating barley after soaking it in malthouses for a week. When sprouting in barley accumulate sugars that give beer sweet taste, proteins are hydrolyzed to form peptones, amino acids and ammonia,

vitamins E, C, group B accumulate, amylolytic enzymes that saccharify starch are activated and accumulate, etc.

Raw barley after germination is dried at various temperatures to obtain light malt used for light beer; dark and roasted malt - for dark beer. After drying, the malt is freed from sprouts, it rests and then goes to crushing.

Crushed malt and crushed unmalted materials are mixed with hot water, heated to 52 "C to dissolve extractives and prepare a mash, for which the mixture is transferred to mash vats, where, under the action of malt enzymes and enzyme preparations, starch is saccharified to maltose with a gradual increase in temperature to 70-72 "C. At the same time, protein hydrolysis occurs.

The sugared mash is filtered, washed with water and a hopped wort is obtained.

When the wort is boiled with hops in wort kettles to a certain density, hopped wort is obtained. As it cools, the tannins of the hops precipitate insoluble proteins, resulting in a clearer wort.

The wort is fermented in closed or open containers with brewer's yeast at a temperature of 5-10 ° C (bottom fermentation) for 7-9 days. During fermentation, sugars in the wort accumulate ethanol and the yeast settles to the bottom.

Exposure (fermentation) of young immature beer is carried out in hermetically sealed containers at a temperature of 0-3. °С for 10–100 days. As a result of aging, the beer is clarified, the alcohol content increases, it is saturated with carbon dioxide, and the taste and aroma of a mature product appear.

To make it completely transparent, the beer is filtered, treated with substances that prevent it from becoming cloudy (profix lucilite-RS, biofines, biofom, etc.).

If necessary, beer is additionally carbonized before bottling. It is bottled on automated lines in dark glass bottles of 0.33 and 0.5 liters, in metal cans of 0.35 liters, in kegs of 20 and 50 liters and barrels of 30, 50 and 100 liters. At present, bottles of the "euro" type are used, which can withstand pressures up to 8 gf/cm 2 .

To give stability, the beer is pasteurized in bottles at 65–70 °C for 20–30 minutes, or in a stream before bottling. Labels are glued on the bottles indicating the manufacturer, his subordination, trademark, the name of the beer, its main details, the capacity of the bottle, the date of bottling or the end date of use (for pasteurized), the designation of the standard. The neck of bottles with original beers is wrapped in foil. Pasteurized beer is labeled "Pasteurized".

Assortment of beer. Depending on the recipe and technology, beer is divided into two types - light and dark. Local and national

varieties (names) of beer are divided into three types: light and dark, light special and dark special, light and dark original.

Depending on the mass fraction of solids in the initial wort, light beers are divided into 16 groups (from 8 to 23%), and dark and semi-dark - into 13 (from 10 to 23%) according to GOST R 51174-98.

Varieties of beer are distinguished not only by the intensity of color, but also by taste and aroma. For light varieties beer is characterized by hop taste and aroma, expressed in varying degrees, for dark and semi-dark - malt taste and aroma with caramel tones. ,

Organoleptic assessment of beer is carried out on a 25-point scale

For rganoleptic assessment, the beer is cooled to 12 °C, poured into a special glass 10.5–11 cm high, 7–7.5 cm in diameter, and determine the height of the foam (in mm), foam resistance (in min), color, transparency, the presence of extraneous impurities, sediment.

All beers must be clear, except for dark Velvet and Porter; in draft beer, slight haze (opalescence) is allowed.

Foaming capacity - the height of the foam layer (in mm) and head retention are determined from the time the foam forms until the disappearance in the central part of the surface of the beer.

The taste and aroma should be full, characteristic of the type of beer, without excessive astringency and bitterness.

Most beer defects result from the use of low-quality raw materials, violations of technology and storage conditions and manifest themselves in beer cloudiness, which can be of a different nature.

Crystal haze(crystals of calcium oxalate in the form of octahedrons) due to the use of hard water is eliminated during filtration.

Protein haze- the formation of protein-polyphenolic complexes due to the use of malt with a high content of proteins, violation of the mashing regimes and boiling of the wort with hops.

There are reversible and irreversible protein opacities. The reason for the reversible is the formation of tannin-protein compounds, which disappear when the beer temperature rises to 20 ° C as a result of the decomposition of these components. Irreversible - a consequence of the formation of long-term storage enlarged insoluble molecules of substances of a protein-phenolic nature.

Metal protein turbidity formed as a result of coagulation of proteins when beer comes into contact with unprotected metal equipment.

Pasty (dextrin) haze appears in beer due to under-saccharified mash (incomplete breakdown of starch). An iodine test is detected.

bacterial-yeast turbidity caused by wild yeast that develops during high temperature storage and in the presence of an unfermented extract, as well as other types of microorganisms: lactic acid, acetic acid bacteria (beer turns sour), etc.

Taste Defects: excessively sweet, bready (mild beer); excessively sour (souring), basement taste - poor processing of camp tanks; phenolic or chlorine smell - poor washing of equipment after disinfection; honey flavor (diacetyl) - imparted by yeast infected with sarcins; sunny taste - disgusting taste and odor as a result of the action of UV rays from sunlight and the formation of ethyl mercaptan.

Keep beer should be at a temperature not higher than 12 ° C and not lower than 2 °C in dark rooms. The stability of unpasteurized beer under these conditions is normalized by the standard and ranges from 3 days of Velvet to 17 days of Porter. Guaranteed shelf life of pasteurized beer is from 1 month to several months (using stabilizers).

Braga- This is a low-alcohol drink that is obtained by fermenting wort from rye and barley malt or dry kvass, water, hops and sugar. Ready mash - opaque liquid intensively Brown, in which yeast sediment is allowed and slight opalescence. The strength of the mash is 1.5-3.0 May, the actual density according to the saccharimeter is 5.6 °. According to the method of production and hop taste - it resembles a weak beer, according to bread taste- kvass. Braga is stored at a temperature of 0 to 12 ° C; durability - at least 5 days.

Honey drinks are low alcohol cold drinks, obtained by fermentation of the wort, which is prepared from honey, sugar and water with the addition of hops and yeast. The fermented wort is cooled to precipitate the yeast and fermented for 50-70 days. Honey drinks have a yellow or light yellow color, honey taste and honey-hop aroma. The carbon dioxide formed during fermentation gives the drinks a peculiar sharpness of taste. Drink Honey contains 3% ma. alcohol, Ukrainian honey - 5% May, Medoc - 6% May. Store at a temperature not exceeding 25 "C in dark rooms.

In Russia, such drinks have been known for a long time, including honey, buza, beer, etc. Such drinks are produced by fermenting wort prepared on natural honey, cereals, without sugar or with the addition. Since sugar began to be produced only in the middle of the 19th century, and low-alcohol drinks have been known to mankind for more than 5 thousand years, various carbohydrate-containing products were the raw material for their production.

Low-alcohol drinks are subdivided on appearance - for transparent and cloudy; according to the degree of saturation with carbon dioxide- for carbonated and non-carbonated and by processing method- for drinks with and without preservatives, pasteurized and unpasteurized.

Low-alcohol drinks are made according to recipes and technological instructions developed for the manufacture of a particular drink. Since the beverage market is currently developing intensively and the population is offered a variety of drinks made by various private firms and enterprises, this group has been legalized.

Honey drinks produced by fermentation of hopped wort, prepared with natural honey and sugar. The fermentation process lasts only 36 hours, then the young (unfermented) drink is cooled, removed from the yeast sediment and sent for cooling, where the fermentation of sugars with yeast cell enzymes is completed for 7 days at a temperature of 12 ° C and 3 days at a temperature of 4-5 ° C in barrels up to 500 dm 3 . Ripened low-alcohol drink is filtered and bottled or barreled with a capacity of 25-50 liters and kept for 3-4 weeks at a temperature not exceeding 10°C.

Honey drinks can also be produced with the addition of extracts from spicy-aromatic raw materials, other physiologically active ingredients(vitamins, minerals, etc.).

Buza It is produced by mixed lactic and alcoholic fermentation based on millet, sugar and yeast. Washed millet is boiled with water (at a ratio of 1:4), the resulting porridge is ground, while adding a double amount of water. After cooling to 30°C, yeast and up to 50% sugar are added according to the recipe. lactic acid fermentation first, it is carried out at a temperature of 25-30 ° C for 24 hours so that lactic acid accumulates, then the rest of the sugar is added, the density of the wort is adjusted with water, poured into barrels or bottles and kept in a cool place for another day.

Organoleptic and physico-chemical indicators of the quality of drinks, due to the characteristics of the raw materials used, production technology and bottling conditions, are established in technological instructions for specific products. In this case, the volume fraction of alcohol should be from 1.5 to 9.0%, mass fraction carbon dioxide - 0.30%, sediment (for cloudy drinks) - 2.0%.

Beer is an old frothy drink with a pleasant taste; tonic, thirst quencher is made from malt (sprouted barley), hops and water. Beer production technology is a long process consisting of the following stages: malt preparation, wort production, fermentation and beer processing (filtration, bottling). The fermentation process lasts 7-10 days. The beer is then fermented and aged for 3 to 13 weeks (depending on the type of beer produced).

Beer, depending on the recipe and technology, is divided into light and dark, according to the processing method - pasteurized and unpasteurized.

Light beer is obtained from light malt: Moscow, Zhigulevskoe, Baltika, barley ear, Volgogradskoe etc.; from dark malt - dark beer: Velvet, March, Porter, etc. (table).

Range Russian beer

The extensive range of beers is complemented by non-alcoholic beers. Non-alcoholic beer is obtained by purifying alcohol with special filters, or by lowering the temperature during the fermentation process.

The quality of beer is determined primarily organoleptically. The properties of beer are evaluated according to a 25-point system. Great importance is attached to the color of beer and transparency (table).

Organoleptic quality assessment

Clarity is an important indicator of good quality beer.

The clarity rating only applies to light beers. Slight haze is allowed in draft beer. High-quality beer should be transparent, without turbidity and foreign inclusions, the taste and aroma are pleasant, the hop bitterness is not coarse.

From physical and chemical indicators alcohol content, density, acidity, etc.

It is not allowed to sell beer with signs of souring, cloudy, with sediment.

Beer is poured into barrels, cans, plastic and dark glass bottles, 0.33 and 0.5 liters each.

Label beer bottles indicating the origin of beer and its properties. The strength of alcohol is expressed in% of the volume, and in other countries ( North America) % alcohol can be measured in % by weight.

Typical European beer has a strength index of 4.6 - 5.6% by volume or 3.7-4.3% by weight. When labeling, the shelf life of beer must be indicated.

Store beer in dark cool rooms at a temperature of 2 to 12°C: unpasteurized from 3 to 17 days, pasteurized without the use of stabilizers - 1 month; pasteurized with the use of stabilizers - 3 months. Unlike grape wines the position of the beer bottle during storage does not matter. The exception is bottles closed with wooden corks, such bottles are stored in an upright position.