### food | beverage | alcohol:

Beer
* Most beer sold in the world today is lager
  - beers contain calories
* Some beer is produced and exchanged as a consumer good.
* Some beers ferment sponaneously from yeast that can be found in the environment
  - undergo a fermentation in the bottle, giving natural carbonation
* acts as a weak acid, dissolving the lime in the concrete.
* adds character and flavor to many foods from bread to stew.
* also has a place in Jewish tradition
  - provides half a gram of fiber per cup and has less sodium than milk
* always tastes better in colder climates.
* appears to be worse than other alcoholic drinks because it contains yeast.
* are alcohol.
* are alcoholic beverages
  - brews
  - carbonateds
  - craters
* are created by brewers
  - liquids
* are located in bars
  - beachs
  - boats
  - bottles
  - breweries
  - cans
  - casinos
  - concerts
  - containers
  - fridges
  - grocery stores
  - homes
  - kegs
  - marses
  - planes
  - refrigerators
  - shelfs
  - sporting events
  - used for drinking
* attracts slugs, which fall in and drown.
* becomes darker when the barley is kilned for a longer period of time.
* can overpower rain water any day
  - take assertive food - strong cheeses and heavily seasoned meats
* catalyst, primarily underlining the special taste of the other ingredients.
* comes in different flavors.
* consists of four essential ingredients which categorizing a beverage as beer.
  - latent calories
  - levels
  - sugar
* contains alcohol which diuretic
  - fewer calories than juice and wine
  - important vitamins and minerals
* does transcend many cultures.
* drink made from grain, usually malted barley, and spiced with hops
  - that is formed by the alcoholic fermentation of hops, malt, water and yeast
* fermented beverage made from grain.
* flows in large quantities, and Cincinnati certainly knows how to produce beer.
* form of money in Boulder, Colorado.
* good source of some vitamins, especially pyridoxine.
* has a enzyme action on hair
  - long history
  - very distinctive smell
  - less alcohol content than whiskey
  - no cholesterol
  - the most flavour when it is fresh and consumed close to where it is brewed
* have alcohol
* is alcohol
  - almost as old as human life itself
* is also a source of chromium
  - the ideal formulation to switch on the fat making and storage mechanism in the body
  - always safe to drink, as no pathogens can grow in it
* is an alcoholic beverage made from malted grains, hops, yeast, and water
  - essential source of B complex vitamins
  - obvious ingredient in food
* is brewed as it is in Bavaria
  - with boiling water, thus killing disease-bearing microbes
  - composed mostly of water
  - considered a colloid, as is gelatin
  - free of enteric pathogens
  - full of nutrition
  - generally light in complexion
  - implicated in accidental injuries more often than wine or hard liquor
  - known to have been produced at our earliest times
  - less intoxicating than wine or liquor
  - like wine when it comes to food
  - liquid bread
* is made by adding warm water to malted barley and other grains
  - fermentation cause by bacteria feeding on yeast cells and then defecating
  - mixing malted barley, water, hops and yeast together in an ordered manner
  - taking malted barley and running it through a mill
* is made from fermented grains and has an alcohol content of three to six percent
* is made from malt, generally barley malt
  - water, hops, and yeast
* is made with basically, water, barley malt, hops and yeast
  - yeast and therefore source of grains
  - matured in the stationary phase of growth, also known as the conditioning phase
  - measured and assessed by bitterness, by strength and by colour
  - one of the oldest food products
* is produced by fermentation of malted barley or other cereals with the addition of hops
  - in South-America in enormous quantities
  - regarded as a typical product of the Czech Republic
  - said to give the hair body and make it manageable
  - sold in the private sector in all states
  - supposed to have taste, color, and aroma, preferably of hops
* is the alcoholic beverage college students are most likely to drink
  - most commonly consumed by underage persons
  - beverage of moderation
  - favorite alcoholic beverage, especially with hot dishes
  - gateway to other alcoholic drinks
  - most consumed alcoholic beverage in the world
* is the most popular alcoholic drink
  - drink among teenagers
  - widely consumed alcoholic beverage
* is the national drink and Czech beer is famous worldwide
* is the nectar of gods
  - the nimwit
  - oldest and most moderate of alcoholic beverages
  - product of the fermentation of sugar into alcohol by yeast
  - urine
  - used as a bait and killing agent
* is usually an amber to dark brown color, while hard liquor is clear to brown
  - the first alcoholic beverage teens consume
  - water, hops, and barley malt fermented by yeast
* kills brain cells.
* legal beverage meant to be consumed responsibly
  - beverage, which, consumed in moderation, is consistent with a healthy lifestyle
* make with barley.
* matures as it gets older.
* means any brewed alcoholic beverage, and includes beer, ale, stout and porter.
* mitigates some effects of copper deficiency in rats.
* mixture of barley malts or wheat, hops, yeast, and water.
* national drink, along with cacha a, a very strong spirit made from sugar cane.
* often works better than wine with the spiciest cuisines because it has lower alcohol content.
* perishable drink that is best when fresh.
* remains the largest drinks market, but wine has overtaken spirits and liqueurs.
* social beverage.
* transcends all nationalities, all times, all cultures, and all climates.
* vary in their nutritional content.
* well-known attractant for slugs and snails because of the yeast it contains.
* word with two meanings.
+ Beer, Different ways to make beer
  - Making beer
  * Beer is made by adding warm water to malted barley and other grains. The enzymes in the barley change the malted barley and other grains into simple sugars. This is called the mash. The water is now called wort. The wort is boiled and hops are added. Hops provide flavour and preserve the beer