al•co•hol |ˈalkəˌhôl; -ˌhäl|
noun
a colorless volatile flammable liquid that is the intoxicating constituent of wine, beer, spirits, and other drinks, and is also used as an industrial solvent and as fuel. • Alternative names: ethanol, ethyl alcohol; chem. formula: C 2 H 5 OH.
• drink containing this : he has not taken alcohol in twenty-five years.
ale |āl|
noun
a type of beer with a bitter flavor and higher alcoholic content : amber-colored beers, ales, and stouts.
• chiefly Brit. beer.
ORIGIN Old English alu, ealu, of Germanic origin; related to Old Norse ҩl. Formerly the word referred esp. to unhopped or paler-colored varieties of beer.
am•ber |ˈambər|
noun
a type of beer having a color that falls between pale and dark
beer |bi(ə)r|
noun
an alcoholic drink made from yeast-fermented malt flavored with hops : a pint of beer | I'm dying for a beer.
• any of several other fermented drinks : [with adj. ] ginger beer.
bit•ter |ˈbitər|
adjective
that a beer which is strongly flavored of hops and is highlighted on the back of the tongue
bod•y |ˈbädē|
adjective
that the weight in which a beer fills the mouth; also known as mouthfeel
car•bo•na•tion |ˌkärbəˈnā sh ən|
noun
a salt of the anion CO 3 2−, typically formed by reaction of carbon dioxide with bases.
draft |draft|
noun
beer or other drink that is kept in and served from a barrel or tank rather than from a bottle or can : draft beer.
fer•men•ta•tion |ˌfərmənˈtā sh ən|
noun
the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
• the process of this kind involved in the making of beer, wine, and liquor, in which sugars are converted to ethyl alcohol.
• archaic agitation; excitement : I had found Paris in high fermentation.
Vocabulary
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