"Rice vinegar Rice vinegar is a vinegar made from fermented rice in China, Japan, Korea, and Vietnam. Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red, brown and black and are therefore known as rice wine vinegar. Chinese and especially Japanese vinegars are less acidic than the distilled Western vinegars which, for that reason, are not appropriate substitutes for rice vinegars. The majority of the Asian rice vinegar types are also more mild and sweet than vinegars typically used in the Western world, with black vinegars as a notable exception."
"in most grain-growing areas. They differ in base product, alcoholic content, and quality. Malts and grains are combined in various ways: American whiskey is distilled from a fermented mash of cereal grain. It must have the taste, aroma, and other characteristics commonly attributed to whiskey. Some types of whiskey listed in the United States federal regulations are: These types of American whiskey must be distilled to no more than 80% alcohol by volume, and barrelled at no more than 125 proof. Only water may be added to the final product; the addition of colouring or flavouring is prohibited. These whiskeys"
"Sake is a popular example of ""rice wine"". Sparkling wine like French Champagne, Catalan Cava or Italian Prosecco can be made by means of a secondary fermentation. A distilled drink or liquor is an alcoholic drink produced by distilling (i.e., concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables. Unsweetened, distilled, alcoholic drinks that have an alcohol content of at least 20% ABV are called ""spirits"". For the most common distilled drinks, such as whiskey and vodka, the alcohol content is around 40%. The term ""hard liquor"" is used in North America to distinguish distilled drinks"
"Whisky Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. The word ""whisky"" (or ""whiskey"") is an anglicisation of the Classical Gaelic word ""uisce"" (or ""uisge"") meaning ""water"" (now written as"
"a preferred starch to enzyme ratio and partly converted starch into fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain. Further conversion to fermentable sugars is achieved during the mashing process. Malted grain is used to make beer, whisky, malted milkshakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and rich tea biscuits. Malted grain that has been ground into a coarse meal is"
"alcohol. The fermentate is diluted to produce a colorless solution of 5% to 8% acetic acid in water, with a pH of about 2.6. This is variously known as distilled spirit, ""virgin"" vinegar, or white vinegar, and is used in cooking, baking, meat preservation, and pickling, as well as for medicinal, laboratory, and cleaning purposes. The most common starting material in some regions, because of its low cost, is malt, or in the United States, corn. It is sometimes derived from petroleum. Distilled vinegar in the UK is produced by the distillation of malt to give a clear vinegar which"
"base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts, while specialty malts have little diastatic power, but provide flavor, color, or ""body"" (viscosity) to the finished beer. Specialty caramel or crystal malts have been subjected to heat treatment to convert their starches to sugars nonenzymatically. Within these categories is a variety of types distinguished largely by the kilning temperature (see mash ingredients). In addition, malts are distinguished by the two major cultivar types of barley used for malting, two-row and six-row. The most common varieties"
"Mashing In brewing and distilling, mashing is the process of combining a mix of grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the ""grain bill"" with water and then heating the mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. The two main methods of mashing are infusion mashing, in which the grains are heated in one vessel, and decoction mashing, in which a proportion of the grains are boiled and then"
"Malt drink A malt drink is a fermented drink in which the primary ingredient is the grain, or seed, of the barley plant, which has been allowed to sprout slightly in a traditional way called ""malting"" before it is processed. By far the most predominant malt drink is beer (naturally fermented barley sugars flavoured with hops), of which there are two main styles: ale and lager. A low alcohol level drink brewed in this fashion is technically identical to ""non-alcoholic beer."" Such a drink may be prepared by using a slightly altered brewing process that yields negligible alcohol (technically less"
"of fruit wine have generally been confined to regions in which the fruits were native or introduced for other reasons. Mead, also called honey wine, is created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. As long as the primary substance fermented is honey, the drink is considered mead. Mead was produced in ancient history throughout Europe, Africa and Asia, and was known in Europe before grape wine. Other beverages called ""wine"", such as barley wine and rice wine (e.g. sake), are made from starch-based materials and resemble beer more than traditional wine, while ginger"
"from undistilled ones (implicitly weaker). Vodka, gin, baijiu, tequila, whiskey, brandy, and soju are examples of distilled drinks. Distilling concentrates the alcohol and eliminates some of the congeners. Freeze distillation concentrates ethanol along with methanol and fusel alcohols (fermentation by-products partially removed by distillation) in applejack. Fortified wine is wine, such as port or sherry, to which a distilled beverage (usually brandy) has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles"
"more diverse sources of alcohol, such as the more common corn, rye and wheat in the USA. In the US, a grain type may be identified on a whisky label if that type of grain constitutes 51% or more of the ingredients and certain other conditions are satisfied. About 25% of the United States' production of barley is used for malting, for which barley is the best-suited grain. Barley wine is a style of strong beer from the English brewing tradition. Another alcoholic drink known by the same name, enjoyed in the 18th century, was prepared by boiling barley in"
"Liquor Liquor (also hard liquor, hard alcohol, spirit, or distilled drink) is an alcoholic drink produced by distillation of grains, fruit, or vegetables that have already gone through alcoholic fermentation. The distillation process purifies the liquid and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly expressed as alcohol by volume, ABV). As liquors contain significantly more alcohol, they are considered ""harder"" – in North America, the term ""hard liquor"" is used to distinguish distilled alcoholic drinks from non-distilled ones. As examples, this term does not include beverages such as beer, wine, mead,"
"of fortified wine have been developed, including port, sherry, madeira, marsala, commandaria, and the aromatized wine vermouth. Rectified spirit, also called ""neutral grain spirit"", is alcohol which has been purified by means of ""rectification"" (i.e. repeated distillation). The term ""neutral"" refers to the spirit's lack of the flavor that would have been present if the mash ingredients had been distilled to a lower level of alcoholic purity. Rectified spirit also lacks any flavoring added to it after distillation (as is done, for example, with gin). Other kinds of spirits, such as whiskey, are distilled to a lower alcohol percentage to"
"into the world markets. From practically no consumption, it has already grown to either the fifth- or seventh-largest market for wine in the world with sales of 1.6 billion bottles during 2011, annualized growth rates of 20% between 2006 and 2011, and high future growth forecast. Huangjiu or ""yellow wine"" is a fermented alcoholic beverage brewed directly from grains such as millet, rice, and wheat. It is not distilled but typically has an alcohol content around 15-20%. It is usually pasteurized, aged, and filtered prior to bottling. Despite its name, ""huangjiu"" may be clear, beige, or reddish as well as"
"is almost always produced by fermentation – the metabolism of carbohydrates by certain species of yeasts under anaerobic or low-oxygen conditions. Beverages such as mead, wine, beer, or distilled spirits all use yeast at some stage of their production. A distilled beverage is a beverage containing ethanol that has been purified by distillation. Carbohydrate-containing plant material is fermented by yeast, producing a dilute solution of ethanol in the process. Spirits such as whiskey and rum are prepared by distilling these dilute solutions of ethanol. Components other than ethanol are collected in the condensate, including water, esters, and other alcohols, which"
"Wine Wine is an alcoholic beverage made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir, and the production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from"
"the style depending on the type of grain used and the distillation process. Traditionally, Irish whiskey was produced in pot stills. Irish whiskeys made in a pot still fall into two categories. Whiskeys made entirely from malted barley distilled in a pot still within a single distillery are referred to as single malt whiskeys, a style also very commonly associated with Scotch whisky. These may be double or triple distilled. Single pot still whiskey is made from a mixture of malted and unmalted barley completely distilled in a pot still within a single distillery. This differs from single malt whiskey"
"American whiskey American whiskey is a distilled beverage produced in the United States from a fermented mash of cereal grain. The primary types of spirit included under this designation are bourbon whiskey, rye whiskey, rye malt whiskey, malt whiskey, wheat whiskey, Tennessee whiskey, and corn whiskey. All of these are made from mashes with at least 51% of their named grains. Also included are blended whiskeys, blends of straight whiskeys, grain whiskeys, and spirit whiskeys, which do not specify a dominant grain. In the case of blends, American whiskeys may include artificial colors and flavorings. Laws regulating the above products"
"Rice baijiu Rice baijiu (Chinese: 米白酒; pinyin: mǐbáijiǔ), also known as rice fragrance baijiu (米香型白酒), is a variety of distilled beverage popular in China. Unlike other kinds of ""baijiu"", it is distilled mainly from rice rather than from sorghum or other grains. This ""baijiu"" also has a characteristic rice fragrance. One famous brand of rice ""baijiu"" is called ""Sanhua jiu"" (三花酒; literally ""three flower liquor""), which is produced in Guilin, China. The name ""rice fragrance ""baijiu"""" may mislead the drinker, who may regard it as simply ordinary ""baijiu"" flavoured by rice. In fact, this kind of distilled beverage differs from"
"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). As all grains sprout, natural enzymes within the grain break down the starch the grain is composed of into simpler sugars which taste sweet and are easier for yeast to use as growth food. Malt with active enzymes is called ""diastatic malt"". Malt with inactive enzymes is called ""nondiastatic malt"". The enzymes are deactivated by heating the malt. Malt is often divided into two categories by brewers: base malts and specialty malts;"
"a diluted distilled alcoholic beverage made from rice and corn. In order to obtain liquor with a higher proof, many people resorted to distilling their own liquor in secret by hiding it in tall grass called ""cỏ tranh"" (""Imperata cylindrica""), or in another kind of grass called ""đế"" (Kans grass, which grows up to three meters tall), far away from their homes. Whenever such individuals saw the tax collector, they would bring their alcohol and hide it in a field overgrown with ""đế"" plants. ""Rượu đế"" is sometimes referred to as rượu lậu, literally ""contraband liquor"", although this term may"
"grain instead of malt and can even contain plain sugar-based alcohol. In modern times, jenever distilled from grain and malt only is labelled ""Graanjenever"". ""Jonge jenever"" can contain no more than 15% malt wine and 10 grams of sugar per litre. ""Oude jenever"" must contain at least 15% malt wine, but no more than 20 g of sugar per litre. ""Korenwijn"" (grain wine) is a drink very similar to the 18th-century-style jenever, and is often matured for a few years in an oak cask; it contains from 51% to 70% malt wine and up to 20 g/l of sugar. Although"
"creating a heavier or sweeter taste, thus they are not very bitter. Malt liquor is typically straw to pale amber in color. While typical beer is made primarily from barley, water, and hops, malt liquors tend to make much greater use of inexpensive adjuncts such as corn, rice, or dextrose. Use of these adjuncts, along with the addition of special enzymes, results in a higher percentage of alcohol than an average beer. Higher alcohol versions, sometimes called ""high-gravity"" or just ""HG"", may contain high levels of fusel alcohols, which gives off solvent- or fuel-like aromas and flavors. The confusing and"
"is distilled from ""mijiu"". An unfiltered form of Chinese rice wine containing whole glutinous rice grains of extremely low alcoholic content and often consumed by children is called ""jiǔniàng"" or ""láozāo"". In Taiwan, the Taiwan Tobacco and Liquor Corporation (Monopoly Bureau) is the main manufacturer, branded as Taiwan red label. The alcohol content is 19.5%. Mijiu is commonly used in cooking dishes such as ginger duck, sesame oil chicken, and shochu chicken. The traditional way to use mijiu is to boil three bottles and evaporate the alcohol while cooking with the chicken. It is believed that by using this recipe"
"claim. Around the world, there are many traditional and ancient starch-based drinks classed as beer. In Africa, there are various ethnic beers made from sorghum or millet, such as Oshikundu in Namibia and Tella in Ethiopia. Kyrgyzstan also has a beer made from millet; it is a low alcohol, somewhat porridge-like drink called ""Bozo"". Bhutan, Nepal, Tibet and Sikkim also use millet in Chhaang, a popular semi-fermented rice/millet drink in the eastern Himalayas. Further east in China are found Huangjiu and Choujiu—traditional rice-based drinks related to beer. The Andes in South America has Chicha, made from germinated maize (corn); while"
"of maple charcoal before placing it in barrels for aging, with an exception grandfathered in for Benjamin Prichard's distillery in Kelso, Tennessee, which does not use it. The two major brands of Tennessee whiskey – Jack Daniel's and George Dickel – are both produced using the Lincoln County Process. American whiskey American whiskey is a distilled beverage produced in the United States from a fermented mash of cereal grain. The primary types of spirit included under this designation are bourbon whiskey, rye whiskey, rye malt whiskey, malt whiskey, wheat whiskey, Tennessee whiskey, and corn whiskey. All of these are made"
"Arrack Arrack, also spelt arak, is a distilled alcoholic drink typically produced in the Indian Subcontinent and Southeast Asia, made from either the fermented sap of coconut flowers, sugarcane, grain (e.g. red rice) or fruit, depending upon the country of origin. The clear distillate may be blended, aged in wooden barrels, or repeatedly distilled and filtered depending upon the taste and color objectives of the manufacturer. Arrack is not to be confused with ""arak"", an anise-flavored alcoholic beverage traditionally consumed in Eastern Mediterranean and North African countries. The word derived from the Arabic word ""arak"" (عرق, ""arq""), meaning 'distillate'. In"
"States, wine may include the fermented juice of any fruit or agricultural product, provided that it is between 7% and 24% alcohol by volume and intended for non-industrial use. With the exceptions of cider, perry, and sake, such non-grape wines are to label themselves by the word ""wine"" qualified by a truthful description of the originating product: ""honey wine"", ""dandelion wine"", (blended) ""fruit wine"", etc. Other jurisdictions have similar rules dictating the range of products qualifying as ""wine"". Historically, wines have been known by names reflecting their origin, and sometimes style: Bordeaux, Port, Rioja, Mosel and Chianti are all legally"
"like punschrulle. Arrack Arrack, also spelt arak, is a distilled alcoholic drink typically produced in the Indian Subcontinent and Southeast Asia, made from either the fermented sap of coconut flowers, sugarcane, grain (e.g. red rice) or fruit, depending upon the country of origin. The clear distillate may be blended, aged in wooden barrels, or repeatedly distilled and filtered depending upon the taste and color objectives of the manufacturer. Arrack is not to be confused with ""arak"", an anise-flavored alcoholic beverage traditionally consumed in Eastern Mediterranean and North African countries. The word derived from the Arabic word ""arak"" (عرق, ""arq""), meaning"
"family have different ways to do it depend on taste and mom's requirements Yellow rice wine () Yellow rice wine used rice, millet as raw materials, the general alcohol content is 14% - 20%, belongs to low degree brewing wine. Yellow rice wine has high nutrition value, contains 21 kinds of amino acids, eight kinds of essential amino acids that the human can't synthesis must rely on food intake are all exist in yellow rice wine. “Marden red” is the most famous yellow rice wine in Shangyu, this kind of wine buried in the soil when girls born, after about"
"Malt whisky Malt whisky is whisky made from a fermented mash consisting primarily of malted barley. If the product is made exclusively at a single distillery (along with other restrictions), it is typically called a single malt whisky. Although malt whisky can be made using other malted grains besides barley, those versions are not called malt whisky without specifying the grain, such as rye malt whisky or buckwheat malt whisky. The exact definitions of ""malt whisky"" and ""single malt whisky"" and the restrictions governing their production vary according to regulations established by different jurisdictions for marketing whisky. For example, Scotch"
"Baijiu Baijiu (), also known as shaojiu, is a category of at least a dozen Chinese liquors made from grain. ""Báijiǔ"" literally means ""white (clear) alcohol"" or liquor. ""Báijiǔ"" is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or even Job's tears (""yìyǐ"") in their mash bills. The ""jiuqu"" starter culture used in the production of ""baijiu"" is usually made from pulverized wheat grain or steamed rice. Because of its clarity, ""baijiu"" can appear similar"