What is difference between liquor, beer, vodka, shampain, Brandi, whiskey , wine etc?!
Answers: some one told me that there is diffenece of ALCOHOL percentage?
"SHAMPAIN"? is that like shampoo? do you know you can check your spelling by clicking on the little green icon right above the box you're typing in; it's called [ABC] Check Spelling.
exactly, uv got it!
12 oz. of Beer (5% alcohol by volume)
8.5 oz. Malt Liquor (7% alcohol by volume), 12 oz. = 1.5 Standard Drinks
5 oz. Table Wine (12% alcohol by volume)
3.5 oz. Fortified Wine, like Sherry or Port (17% alcohol by volume)
2.5 oz. Cordial, Liqueur or Aperitif (24% alcohol by volume)
1.5 oz. Brandy (40% alcohol by volume)
1.5 oz. 80 proof gin, vodka, whiskey etc. (40% alcohol by volume)
Yes, the concentration of alcohol, and the way they are prepared.
Beer has yeast and hops.
Wine is based on fermented grapes.
The others are prepared in wooden barrels and aged before being sold.
Difference in name and % of alcohol.
The ABV has very little to do with how they are distinguished. Beer alone can range from 0.5 - 25% ABV. What distinguishes the beverages is the process.
Beer is generally made from malted barley, water, yeast, and hops. An initial "mash" of the grains is used to extract sugars and produce a sweet liquid called "wort" which is then boiled with hops and fermented. There are many beer styles though, some use things besides grains called adjuncts and some include other spices besides hops. There's also a myriad of different yeast strains in beer. Some beer is blended and barrel aged as well.
Wine is a product made from the juices of fruit, generally speaking it's grapes but I've also had raspberry wine before. Wine much like beer also comes in many different varieties which are generally distinguished by the region they're from or the grapes that are used. Wine is commonly blended and aged.
Champagne is like wine only instead of being bottled "still" it undergoes a "bottle conditioning" to yield carbonation. This is done in a specific way which involves storing the bottles at an angle and periodically rotating them which is called the méthode champenoise or champagne method. This bottle conditioning method is also used in some beer styles. Again champagne can be blended, and aged.
Liquor, or spirits, are distilled which is the main determining factor. Essentially you start out with a product similar to that of beer or wine only the product is repeatedly condensed and collected to yield a more purified and concentrated product which is why liquor is so high in alcohol. Liquor can actually be made from beer, and things like cognac actually are distilled wine. The starting phase of certain liquors greatly varies though, vodka can come from potatoes, whiskey from a rye mash, tequila from cacti, and each variety has its own specificities.
So yeah, process, not ABV.
yes it is the percentsge of the alcohollso the taste and the mixing of different ingeredents, fruits and herbs