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The fermentation process lasts approximately 1.5 months, producing a basí with an alcohol content of 12-13% and a yield of 65%. Pangasinan’s basi has a slightly milder taste compared to its Ilocos and La Union counterparts, with a subtle sweetness balanced by the natural flavors of samak .
Capacities of brewery casks were formerly measured and standardised according to a specific system of English units.The system was originally based on the ale gallon of 282 cubic inches (4.62 L; 1.22 US gal).
Chart showing how many units of alcohol per serving (numbers inside the chart) for servings, in millilitres, of wine with a given alcohol content, by volume. Date: 25 March 2008: Source: self-made by GNUPLOT (See the image code for the data and commands) and Inkscape based on data provided by User:DanBealeCocks. Author: Jak
Even higher alcohol-content beers can be labeled "triple" (from the Trappist tripel style) or even "quad". Lower-than-standard alcohol content is often indicated by the term "session". For example, while India pale ales often have alcohol content around 6–7% abv, a "session India pale ale" will often have alcohol content below 5%.
Alcohol proof (usually termed simply "proof" in relation to a beverage) is a measure of the content of ethanol (alcohol) in an alcoholic beverage. The term was originally used in England and from 1816 was equal to about 1.75 times the percentage of alcohol by volume (ABV).
2004 data of alcohol consumption per capita (age 15 or older), per year, by country, in liters of pure alcohol [2]. Alcoholic drink – An Alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of an alcohol includes many other compounds.
The ability to metabolize alcohol likely predates humanity with primates eating fermenting fruit. [2] The oldest verifiable brewery has been found in a prehistoric burial site in a cave near Haifa in modern-day Israel. Researchers have found residue of 13,000-year-old beer that they think might have been used for ritual feasts to honor the dead.
Often said to be related to the alcohol or glycerol content of a wine. Also called tears. [18] Musty: a wine with a "dank, old-attic smell" arising from processing moldy grapes or using dirty storage containers. [18] Nose: the aroma, smell or bouquet of a wine. [20] Oaky: a wine with a noticeable perception of the effects of oak.