Lena Savoie
Alcohol is often made from fruits or grains, with hops being a common ingredient in beer. However, not all alcoholic drinks are based on these ingredients. For example, vodka can be made from potatoes, grapes, or even milk, and gin is created by infusing a neutral spirit with botanicals. Other drinks that aren't grain or hop-based include cider (made from apples), rum (from molasses), tequila and mezcal (from agave cores), and mead (from honey).
| Characteristics | Values |
|---|---|
| Alcohol without grains and hops | Wine, cider, vodka, tequila, rum, mezcal, sake, whiskey, gin, moonshine |
| Alcohol with grains and hops | Beer, ale |
| Alcohol with grains but without hops | Moonshine |
| Alcohol with hops but without grains | None |
| Alcohol with hops | Beer, ale |
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What You'll Learn
- Alcohol can be made from fruits like grapes (wine) or apples (cider)
- Vodka is traditionally made from potatoes, but can also be made from grains like rye, corn, and wheat
- Gin is made by infusing a neutral spirit with botanicals and juniper berries
- Whiskey is made from grass grains, including rye, corn, and barley
- Sake, beer, chicha, and millet beer are all made from fermented grains
Alcohol can be made from fruits like grapes (wine) or apples (cider)
Alcohol is often made from fruits, such as grapes (wine) or apples (cider). However, it can also be made from other fruits and even some plant and animal sugars. For example, honey is used to make mead, molasses is used for rum, and agave cores are used to make mezcal and tequila.
While grain alcohol is a common base for many alcoholic beverages, it is not the only option. The versatility of grain alcohol lies in its neutral flavour, allowing it to be used as a base for various spirits and liquors. It is also used in laboratories and industrial applications, such as for disinfection and preservation.
Grain alcohol, also known as ethanol or ethyl alcohol, is typically derived from the fermentation of grains like corn, wheat, or barley. It is a colourless and flammable liquid and forms the base for popular drinks such as vodka, whiskey, and gin. Vodka, for instance, can be made from a variety of grains and bases, including rye, wheat, corn, barley, potatoes, grapes, and even milk. The specific grains used contribute to the unique flavour of the vodka.
However, not all alcoholic drinks contain grain alcohol. Wine, for instance, is made from grapes and does not contain grain or hops. Cider is another example of an alcoholic drink that does not contain grain; it is typically made from apples. These fruit-based alcoholic beverages offer a different flavour profile and experience compared to grain-based drinks.
Additionally, some alcoholic drinks are made from grasses or grains other than traditional cereal grains. For example, millet beer, sorghum beer, or pombe are beverages made from fermented grains in parts of Africa. These drinks hold cultural significance and are consumed at various social events and celebrations.
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Vodka is traditionally made from potatoes, but can also be made from grains like rye, corn, and wheat
Vodka is traditionally distilled from potatoes, but it can also be made from grains such as rye, corn, and wheat. Indeed, the belief that vodka is made from potatoes is a common misconception, with only a tiny fraction of vodkas being potato-based. The rest is mostly made from grains, with some also being made from sugar byproducts, grapes, or even milk whey. Potatoes were first used in vodka production in Sweden in the late 18th century, becoming dominant in the early 19th century. They were a cheaper alternative to wheat at the time and were first used in distillation in the 1790s.
Today, grain, especially wheat, dominates vodka production as the preferred base, with potatoes also well-established. Vodka can be distilled from almost anything that can be fermented to make alcohol, and different crops are favoured in different countries. For example, the Poles use mostly rye to make their vodka, while the Finns favour barley. Russians and most other nations tend to use wheat. The use of different crops can influence the flavour of the vodka. For instance, wheat vodkas are crisp and slightly tart, while potato vodkas are creamier in texture with a grassy earthiness.
In addition to wheat, rye, corn, and potatoes, vodka can also be made from other grains such as barley and rice. Some vodkas are even made from fruit like apples and grapes or other crops like molasses and soybeans. The American Liquor Co vodka is a four-crop vodka blend made from wheat, rye, potato, and corn.
Vodka is distilled to 190 proof, meaning it is 95% alcohol. Water is then added until the desired ABV (alcohol by volume) is reached. By law in the US, vodka must be at least 80 proof or 40% alcohol.
Now, to address the initial prompt, other types of alcohol that are not based on grains and hops include wine, which is typically made from grapes, and distilled spirits like vodka, which can be made from a variety of ingredients, including grains, potatoes, and fruits. Beer, on the other hand, is typically brewed and fermented from malted cereal grains, such as barley, and flavoured with hops. Beers are known for their unique flavours, which are influenced by the hops used.
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Gin is made by infusing a neutral spirit with botanicals and juniper berries
While beer is often brewed and fermented from malted cereal grains, such as barley, and flavoured with hops, gin is made by infusing a neutral spirit with botanicals and juniper berries.
Gin is a distilled alcoholic drink with juniper berries as the predominant flavour. The base of gin is made like other liquors, through the fermentation and distillation of a carbohydrate or neutral grain. However, gin is differentiated from other liquors by the use of juniper berries and other botanicals during the distillation process. The fermentable base for this spirit may be derived from grains, sugar beets, grapes, potatoes, sugar cane, plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in a pot still.
The only required botanical in gin is juniper berries, but many other botanicals can be added to impart a unique flavour. Common spice botanicals include cinnamon, cassia, cardamom, black or Sichuan pepper, and nutmeg. Root botanicals, which aid in combining and fixing more volatile flavours, include angelica root, orris root, and liquorice root. Citrus peels are the most common fruit botanicals, with lemon, orange, and grapefruit being the most commonly used. Other unique botanicals include saffron, baobab, frankincense, clove, ginger, pine needles and cones, grains of paradise, dragon eye, and many more.
To make a simple homemade gin, one can combine vodka and juniper berries in a sealable glass jar and steep for 12 hours. Coriander, chamomile, lavender, cardamom, bay leaf, allspice, and grapefruit peel can then be added, and the mixture can be sealed and shaken before being left to steep for an additional 36 hours. The solids are then strained out through a strainer lined with cheesecloth, and the gin is stored at room temperature for up to one year.
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Whiskey is made from grass grains, including rye, corn, and barley
Whiskey is a distilled alcoholic beverage made from various grass grains, including rye, corn, and barley. While the specific grains used can vary by region and distiller, these three grains form the basis of most whiskeys.
Rye whiskey, for example, is a classic American spirit that has seen a resurgence in popularity in recent years. It is characterised by a spicier flavour profile compared to other whiskeys, and by law, must contain at least 51% rye. Rye whiskey often includes other grains in its mash bill, such as malted barley and corn.
Corn is another important grain in whiskey production, especially in the United States, where it is indigenous and was historically cultivated by Native Americans. Corn provides sweetness and caramel flavours to the whiskey. Bourbon, a well-known American whiskey, must contain at least 51% corn and be aged in new, charred oak barrels to meet the legal definition. The wood sugars in these barrels contribute to the sweet, caramel notes that Bourbon is known for.
Barley is also a key ingredient in whiskey, particularly for Scottish and Irish distillers, who use it as their primary grain. The process of malting the barley allows it to germinate, activating enzymes that contribute to the flavour of the whiskey. Single malt whiskeys from the United States only require 51% barley, while certain Scotch whiskies are made with specific strains of barley, such as the Hordeum distichon.
In addition to these traditional grains, some distillers are experimenting with alternative grains, such as oats, millet, quinoa, and triticale, creating unique flavour profiles and expanding the possibilities of whiskey-making.
While whiskey is typically associated with these grass grains, it is important to note that beer is the alcoholic beverage most commonly associated with hops. Hops are a key ingredient in beer, providing bitterness and overall flavour. Various hops, such as Citra, Cascade, and Mosaic, are used to create distinct flavours and aromas in beer.
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Sake, beer, chicha, and millet beer are all made from fermented grains
Alcoholic beverages can be made from a variety of ingredients, including grains and hops. Sake, beer, chicha, and millet beer are examples of alcoholic drinks that are all made from fermented grains.
Beer is an alcoholic drink produced by brewing and fermenting starches from cereal grains. The most common grain used in beer production is malted barley, but other grains such as wheat, maize (corn), rice, oats, rye, and sorghum are also used. The grain is malted by soaking it in water, allowing it to germinate, and then drying it. This process produces enzymes that convert the starches into fermentable sugars. Hops are typically added to beer to provide bitterness, flavour, and aroma, as well as acting as a preservative.
Sake, on the other hand, is a Japanese alcoholic beverage primarily made from rice. Sake rice tends to have a larger grain size compared to table rice, and it is preferred for sake brewing due to its digestibility and low protein content. The brewing process involves washing, steaming, and milling the rice, and the quality of the water used is crucial to the final product. Sake brewers' skills and experience play a significant role in defining the quality and flavour of the sake.
Chicha is a fermented alcoholic beverage originating from Latin America, specifically the Andes and Amazonia regions. The most common form of chicha is "chicha de jora" or corn beer, made from germinated maize. However, chicha can also be made from other ingredients such as quinoa, peanut, manioc, rice, and potato. Chancaca, a hard form of sugar, is often added to aid in the fermentation process. Chicha has a long history in the Inca Empire, where it was used for ritual and ceremonial purposes.
Millet beer, also known as Bantu beer, is an alcoholic drink commonly found in Africa. It is produced by malting millet grains, which are then soaked in warm water, sprouted, and dried. The malted grain is pulverized and mixed with water to form a mixture known as wort, which is then boiled and fermented with yeast. Millet beer is an integral part of daily life in many West African cultures and is served in calabash gourds.
In summary, sake, beer, chicha, and millet beer are all unique alcoholic beverages that share a common basis in fermented grains. Each drink has its own distinct production process, cultural significance, and regional variations, contributing to the diverse world of alcoholic drinks.
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Frequently asked questions
Alcoholic drinks that aren't based on grains and hops include wine, cider, mead, rum, mezcal, and tequila. These drinks are commonly made from fruits, plant sugars, or animal sugars. For example, wine is made from grapes, cider from apples, mead from honey, rum from molasses, and mezcal and tequila from agave.
Grain alcohol is a distilled neutral spirit made from fermenting grain. It has a variety of uses, including industrial applications, and can be used as an antiseptic or disinfectant. It is also a key ingredient in the production of other alcoholic drinks like wine, vodka, homemade liqueurs, and cheap whiskey.
Hops are most commonly found in beer. They are used in the brewing process to add bitterness and overall flavour. Some widely used hops include Citra, Cascade, Mosaic, and Amarillo.
Alcoholic drinks that are made from grains but do not contain hops include vodka, gin, and whiskey. Vodka can be made from grains such as rye, wheat, corn, barley, or rice, as well as non-grain bases like potatoes, grapes, and even milk. Gin is made by infusing a neutral vodka-like spirit with botanicals, and whiskey is made from fermented grains which are then distilled and aged.
