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Alcoholic drink

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Beer is any variety of alcoholic drink produced by the brewing process: fermentation of starchy material derived from grains or other plant sources, such as malted barley or wheat. Beer typically has an alcoholic strength of from 3 to 8 per cent.

Cider and PerryEdit

Hard cider (known simply as 'cider' in the UK) is made by fermenting apple juice; the less common perry by fermenting pear juice. Both can be made in a variety of styles, but the alcoholic strength is usually similar to that of beer.


Wine usually has an alcohol content of between 10 and 15 percent, and is made by fermentation of grape juice. Fortified wine such as Port and Sherry is made by adding brandy to wine, increasing the strength to around 20 per cent.


The term spirits includes brandy, rum, vodka and whisky. These are made by distilling weaker drinks to concentrate the alcohol content to 35 per cent or more.

  • Arak (Middle East)
  • Vodka (Northern Europe)
  • Calvados - French spirit made by distilling hard cider


Consumption of alcohol can cause:

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