Drinks, or beverages, are liquids specifically prepared for human consumption. In addition to basic needs, beverages form part of the culture of human society.
Despite the fact that most beverages, including juice, soft drinks, and carbonated drinks, have some form of water in them; water itself is often not classified as a beverage, and the word beverage has been recurrently defined as not referring to water.
Essential to the survival of all organisms, water has historically been an important and life-sustaining drink to humans. Excluding fat, water composes approximately 70% of the human body by mass. It is a crucial component of metabolic processes and serves as a solvent for many bodily solutes. Health authorities have historically suggested at least eight glasses, eight fluid ounces each, of water per day (64 fluid ounces, or 1.89 litres), and the British Dietetic Association recommends 1.8 litres. The United States Environmental Protection Agency has determined that the average adult actually ingests 2.0 litres per day.
Distilled (pure) water is rarely found in nature. Spring water, a natural resource from which much bottled water comes, is generally imbued with minerals. Tap water, delivered by domestic water systems in developed nations, refers to water piped to homes through a tap. All of these forms of water are commonly drunk, often purified through filtration.
An alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of an alcohol includes many other compounds. Alcoholic beverages, such as wine, beer, and liquor have been part of human culture and development for 8,000 years.
Non-alcoholic beverages often signify drinks that would normally contain alcohol, such as beer and wine but are made with less than .5 percent alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines.
Drink and Beverage WikiProjects
WikiProject Food & Drink is an association of Wikipedians with an interest in culinary-related subjects. They have come together to co-ordinate the development of food and drink articles here on Wikipedia as well as the many subjects related to food such as foodservice, catering and restaurants. If you wish to learn more about these subject as well as get involved, please visit the Food & Drink Wikiproject page to see how you can help!
Beyond the general culinary interests, several groups of Wikipedians have banded together for beverage-specific projects covering their favorite types of drinks. If any of these subjects pique your interest, please feel free to visit their projects. These groups would love you to have you participate!
A public house, the formal name for a pub in Britain, is a drinking establishment licensed to serve alcoholic drinks for consumption on or off the premises in countries and regions of British influence. Although the terms often have different connotations, there is little definitive difference between pubs, bars, inns, taverns and lounges where alcohol is served commercially. A pub that offers lodging may be called an inn or (more recently) hotel in the UK. Today many pubs in the UK, Canada and Australia with the word "inn" or "hotel" in their name no longer offer accommodation, or in some cases have never done so. Some pubs bear the name of "hotel" because they are in countries where stringent anti-drinking laws were once in force. In Scotland until 1976, only hotels could serve alcohol on Sundays.
B. November 25, 1835 – d. June 8, 1903
Augustin Thompson was a physician, business person and philanthropist who created the Moxie soft drink and the company that manufactures it.
Thompson was born in Union Maine on November 25, 1835. In the early part of the American Civil War, he joined the Union Army forces with Company G of the 28th regiment of the Maine Volunteer Infantry. Obtaining the rank of captain, he went on to see action in the Siege of Port Hudson in Donaldsonville, Louisiana as well as minor action at Fort Pickens in Pensacola, Florida. Later in life he was granted the rank of lieutenant colonel through an act of Congress.
After the war ended, he went on to attend Hahnemann Homeopathia College and graduated with honors at the head of his class. Upon graduation he settled in Lowell, Massachusetts where he set up his medical practice in 1867. By 1885, Dr. Thompson's practice had become highly successful and he was said to have one of the largest patient lists in the New England. However it was at this time he gave up his $15,000 (over $350,000 by 2009) to begin the marketing and sale of his Moxie nerve tonic.
The tonic, based upon his original patent medicine "Nerve Food" created in 1876, was first released as a syrup in 1884. In 1885, he received a trade mark for the term and released it as a carbonated beverage.
is a process applied to cereal
grains, in which the grains are made to germinate
by soaking in water and are then quickly halted from germinating further by drying/heating
with hot air. Malting is thus a combination of two processes; namely the sprouting
process and the kiln-drying
process. These latter terms are often preferred when referring to the field of brewing for batches of beer or other beverages as they provide more in-depth information.
Malted grain is used to make malt beer, malt whisky, malted shakes, malt vinegar, and some baked goods, such as bagels. Malting grains develops the enzymes that are required to modify the grain's starches into sugars, including monosaccharides (glucose, fructose, etc.) and disaccharides (sucrose, etc.). It also develops other enzymes, such as proteases which break down the proteins in the grain into forms which can be utilized by yeast. Barley is the most commonly malted grain in part because of its high diastatic power or enzyme content. Also very important is the retention of the grain's husk even after threshing, unlike the bare seeds of threshed wheat or rye. This protects the growing acrospire (developing plant embryo) from damage during malting, which can easily lead to mold growth. It also allows the mash of converted grain to create a filter bed during lautering (see brewing). Other grains may be malted, especially wheat.
||When alchemists first learned how to distill spirits, they called it aqua vitae, the water of life, and far from considering it the work of the devil, they thought the discovery was divinely inspired.
||— Gene Logsdon
Good Spirits: A New Look at Ol' Demon Alcohol
A row of stacked sake barrels
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