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    Knowing Your Alcohol
    Knowing Your Alcohol
    Knowing Your Alcohol
    Ebook102 pages1 hour

    Knowing Your Alcohol

    By Eric Rollins

    ()

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    About this ebook

    Understanding the various alcoholic drinks so you have a better understanding when your ordering. The different types of beer, types of wine, understanding fortified wines and liqueurs, various hard liquors. A little history here and there. Having a better grasp on alcohol before going into a bar.


    Its basically a break down of the various beers and what they are, along with the different flavors. Understanding the different wines, fortified wine and distilled wines and its various flavors.


    Getting a better understanding of the different whisky's and different distilled alcohols.

    LanguageEnglish
    PublisherPublishdrive
    Release dateJul 10, 2024
    ISBN9798218466220
    Knowing Your Alcohol

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      Book preview

      Knowing Your Alcohol - Eric Rollins

      Introduction

      When it comes to drinking alcoholic beverages, there are so many types of alcohol that it can get confusing. Of course, there are those who find the types of drink they like and are satisfied enough with what they have. But, for those who are curious and want to know what’s out there so they can intelligently understand what is even in front of them, then here’s your book.

      There are your basic concepts like beer, wine and spirits (liquor). But when things become broken down into more specific areas, then it becomes a little more confusing.

      Some people may think, well a beer is a beer. Unfortunately, not all alcoholic beverages are the same. Even within the same category. With beers, there lagers, light beer, dark lager, pale ale, stout, etc. Then there are the different types of wines, sweet, dry, red, rose, white and bubbly. Then there are the whiskies, rum, vodka, etc. On top of that, you have all the mixed drinks like long island iced tea, bloody Mary, etc.

      So, there are many questions that can pop up, like, what’s actually a lager? What is involved in a distillery? What is a mead or cider? This book may not answer everything, but it is going to attempt to give enough information. In hopes that you have a better understanding about alcohol for when you like to order something different.

      In the overall scheme of things, in a scientific point of view, there are three types of alcohol: methyl, isopropyl, and ethyl which are also known as primary (first), secondary (second) and tertiary (third) alcohols respectively.

      Methyl, or methanol, is used in the industrial area. Paint thinner, copier toner and additives for engines are examples that methanol is used, amongst other things. This type of alcohol, of course, is not used for human consumption.

      Isopropyl alcohol, also known as rubbing alcohol, is mainly used for cleaning, to sterilize and disinfect. It is also not safe for human consumption.

      Ethyl or Ethanol, which is mainly from organic sources. Water, sugar and yeast being the basic primary ingredients. Beyond the basics, other types of ingredients are typically added in order to create the more specific beverage. Ethyl is the type that is consumed by humans.

      For the discussions in this book, we will be referring to alcohol that humans generally consume, which is Ethyl, also known as Ethanol.

      Before getting into the various breakdown of the various types, lets get into some of general concepts of things that all alcoholic drinks have in common.

      General Notes:

      Alcohol by volume by category

      Alcohol content in alcoholic drinks is measured by ‘Alcohol by Volume’ (ABV). This is where a hydrometer is placed in the liquid, before it is fermented, and a measure of gravity is taken. A number is used from the hydrometer. It is then placed in the liquid after it's been fermented and use the number from that. The difference is then calculated by a particular equation to figure out the content of the alcohol. The final answer to the math equation becomes the percentage of the alcohol in the beverage.

      The equation for ABV is the following: ABV = (OG-FG) x 131.25

      The hydrometer is simply a long glass tube that looks and used similar to a thermometer, but with different number readings. It is placed into the liquid, and it measures the gravity of the liquid.

      When all the ingredients have been blended together, prior to fermentation, the hydrometer is placed into the liquid to get the initial reading. This is the ‘Original Gravity’ (OG). After weeks or months of fermenting, the hydrometer is placed into the liquid again for a second reading. This is the ‘Final Gravity’. After the fermentation and both numbers have been recorded, now the equation can be calculated.

      It’s the density of the water, dissolved sugar and yeast that it is actually measuring, creating a gravity effect. It will be denser prior to fermentation, without the alcohol. Once the sugars and yeast has converted into alcohol, it becomes less dense, and the hydrometer would sink more after fermentation than it would prior to fermentation.

      Using the word gravity in this context doesn’t have quite the same meaning as gravity in relation to pulling towards the earth.

      Beer is a lower alcohol drink of 3-10% alcohol content. Hard soda is 4-8%. Wine is mid-range strength of 5.5-25% alcohol content, with unfortified wines being 5.5-16% and fortified wine is 15.5-25%. Liquor is distilled and has a 20-100% alcohol content.

      Proof

      This concept had originated in the 1500’s from the English Royal Navy in order to proof if the alcohol was genuine or watered down.

      English had to prove the alcohol by pouring a sample onto gun powder. If it didn’t ignite, then it was a lower valued alcohol. If it did ignite, then it had a higher content and was taxed higher.

      Proof refers to alcohol content by volume. It was roughly estimated system. It is now easier to gauge the content of the alcohol more precisely. We now use the percentage system. Occasionally, the proof term is referenced. If you know the percentage of alcohol, then you double the number and you get the number for proof. If you have a wine that has 16% alcohol content, then take the 16 and times it by two, which is 32 and that is the proof content of the alcohol.

      Ever Clear is a liquor and it is at 200 proof. Cut that number in half and you have 100% alcohol content. The fore mentioned concept is at least an idea that remains in use in the United States, but the percentage has become the dominate use in the USA.

      In today's standards, at least within the United States, alcohol by volume primarily uses the percentage. Other countries may still use the term proof but has become a more standardized process. Where proof is the same number as percentage.

      Alcohol by Volume (ABV) has evolved over the centuries and has become more accurate. Now a days, using a glass hydrometer and measuring the gravity and density of the liquid before and after the fermentation. Then using a mathematical equation to equate the ABV or other words, alcohol content by percentage.

      Freezing Alcohol

      All alcohol can freeze. It all depends on the concentration of alcohol.

      The average concentration of alcohol in beer is 5%. There is a lot of water in beer which freezes first at 32F, before the alcohol freezes at 0F (-18C), beer will freeze in 90 minutes and would most likely to explode.

      Wine can freeze at 20F (-6.7C). It’s not advisable to leave wine in freezer for more than an hour. It would eventually break down the aroma and flavoring characteristics of the wine.

      Vodka is 40% AVB and it freezes at -16.5F (-27C). It is recommended to leave any hard liquor at room temperature.

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