Monday, July 21, 2008

The foods used to make beverage alcohol

Beverage alcohol can be made from virtually any carbohydrate food. The foods most commonly used are cereal grains, fruit, honey, molasses, or potatoes. All produce alcohol, but the alcohols have slightly different flavors and colors.
On its own, alcohol provides energy (7 calories per gram) but no nutrients, so distilled spirits, such as whiskey or plain, unflavored vodka serve up nothing but calories. Beer, wine, cider, and other fermented beverages, such as kumiss (fermented milk), contain some of the food from which they were made, so they contain small amounts of proteins and carbohydrates, vitamins, and minerals.

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