Alcoholic Beverages Types

Types of Alcoholic Beverages

Beer

• Fermented from grains (barley, wheat, rice, corn)
• Typically 4-6% ABV (alcohol by volume)
• Styles: lager, ale, stout, porter, IPA

Wine

• Fermented from grapes or other fruits
• Typically 12-14% ABV
• Types: red, white, sparkling, dessert, fortified

Spirits

• Distilled from fermented grains, fruits, or vegetables
• Typically 35-50% ABV
• Types:
  • Whiskey (bourbon, scotch, Irish)
  • Vodka (grain or potato-based)
  • Rum (sugarcane-based)
  • Gin (juniper-flavored)
  • Tequila (agave-based)
  • Brandy (grape-based)

Liqueurs and Cordials

• Sweet, flavored spirits
• Typically 15-30% ABV
• Examples: Kahlúa, Baileys Irish Cream, Grand Marnier

Aperitifs and Digestifs

• Low-alcohol drinks served before or after meals
• Examples: Campari, Vermouth, Limoncello

Alcoholic Beverages

Beer

• Fermentation occurs from grains such as barley, wheat, rice, and corn
• Typically contains 4-6% ABV (alcohol by volume)
• Various styles include lager, ale, stout, porter, and IPA

Wine

• Fermentation occurs from grapes or other fruits
• Typically contains 12-14% ABV
• Classified into red, white, sparkling, dessert, and fortified types

Spirits

• Produced through distillation of fermented grains, fruits, or vegetables
• Typically contains 35-50% ABV
• Types include whiskey (bourbon, scotch, Irish), vodka (grain or potato-based), rum (sugarcane-based), gin (juniper-flavored), tequila (agave-based), and brandy (grape-based)

Liqueurs and Cordials

• Sweet and flavored spirits
• Typically contains 15-30% ABV
• Examples include Kahlúa, Baileys Irish Cream, and Grand Marnier

Aperitifs and Digestifs

• Low-alcohol drinks served before or after meals
• Examples include Campari, Vermouth, and Limoncello

Physical and Chemical Properties

• Ethanol has a chemical formula of C2H5OH and a molecular weight of 46.07 g/mol.
• It has a boiling point of 78.29°C (173.12°F) and a melting point of -114.3°C (-173.7°F).
• Ethanol has a density of 0.789 g/cm³ and is soluble in water, ethanol, and many organic solvents.

Effects on the Body

• Ethanol is a depressant that slows down brain activity, relaxes muscles, and impairs judgment.
• Short-term effects of ethanol consumption include impaired coordination, balance, and reaction time, as well as drowsiness, confusion, and nausea.
• Long-term effects of ethanol consumption can lead to liver damage and cirrhosis, brain damage and cognitive impairment, and increased risk of cancer, heart disease, and stroke.

Metabolism and Absorption

• Ethanol is absorbed through the digestive system, primarily in the small intestine.
• The liver metabolizes ethanol, converting it to acetaldehyde and then acetic acid.
• Ethanol is excreted through urine, sweat, and breath, with the rate of metabolism varying among individuals.
• Factors influencing ethanol metabolism include genetics, diet, and liver function.

Blood Alcohol Concentration (BAC)

• BAC is measured in grams per deciliter (g/dL) or milligrams per milliliter (mg/mL).
• Legal BAC limits vary by country and jurisdiction, but are generally around 0.08% (80 mg/dL) for driving.
• Effects of BAC on the body include:
  • Relaxation and euphoria at 0.02-0.05% BAC
  • Impaired judgment, coordination, and reaction time at 0.05-0.08% BAC
  • Slurred speech, staggering, and dizziness at 0.08-0.15% BAC
  • Confusion, disorientation, and vomiting at 0.15-0.30% BAC
  • Stupor and loss of consciousness at 0.30-0.40% BAC
  • Coma, respiratory depression, and death at >0.40% BAC