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List Of Countries By Alcohol Consumption Per Capita
This is a list of countries by alcohol consumption measured in equivalent litres of pure alcohol (ethanol) consumed per capita per year. A standard drink is about 17 milliliters of ethanol, putting one liter at about 59 drinks. World Health Organization (WHO) data The World Health Organization periodically publishes ''The Global Status Report on Alcohol'': * The report was first published by WHO in 1999 with data from 1996. * The second report was released in 2004, published with data from 2003. * The third report was published in 2011, with data from 2010. * The fourth global report was published in 2014, using data from 2010. * The fifth global report was published in 2018, with data from 2016. * The sixth global report was published in 2024, with data from 2019. Worldwide Countries Worldwide consumption in 2019 was equal to 5.5 litres of pure alcohol consumed per person aged 15 years or older. This is a decrease from the 5.7 litres in 2010. Distilled alcoholic bever ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol Consumption
Drinks containing alcohol (drug), alcohol are typically divided into three classes—beers, wines, and Distilled beverage, spirits—with alcohol content typically between 3% and 50%. Drinks with less than 0.5% are sometimes considered Non-alcoholic drink, non-alcoholic. Many societies have a distinct drinking culture, where alcoholic drinks are integrated into party, parties. Most countries have Alcohol law, laws regulating the production, sale, and consumption of alcoholic beverages. Some regulations require the labeling of the percentage alcohol content (as ABV or Alcohol proof, proof) and the use of a Alcohol warning label, warning label. List of countries with alcohol prohibition, Some countries Prohibition, ban the consumption of alcoholic drinks, but they are legal in most parts of the world. The temperance movement advocates against the consumption of alcoholic beverages. The global alcohol industry, alcoholic drink industry exceeded $1.5 trillion in 2017. Alcohol is o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distilled Spirit
Liquor ( , sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea). The distillation process concentrates the alcohol, the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more commonly used in the United Kingdom. Some examples of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millet Beer
Millet beer, also known as Bantu beer, malwa, pombe "Tchouk" or opaque beer, is an alcoholic beverage made from malted millet that is common throughout Africa. Its production process varies across regions and in the southern parts of Africa is more commonly known as umqombothi. Millet beer varies in taste and alcoholic content between ethnic groups. It is served in calabash gourds. Production This type of beer is common throughout Africa. Related African drinks include maize beer and sorghum beer. In the Balkans and Turkey a form of millet beer named boza is produced. In the U.S., Sprecher Brewery produces a type of beer that contains a mix of millet and sorghum known as Shakparo. A form of millet beer is also produced by the Ainu. Production process Millet kernels are soaked in warm water until they sprout, with the goal to increase the content of maltose in the grain. The millet is then dried out to arrest the germination process. The malted grain is then pulveriz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Beer
Banana beer is an alcoholic beverage made from Ethanol fermentation, fermentation of mashed bananas. Commercial sorghum, Sorghum, millet or maize flour are added as a source of wild yeast. Etymology In Uganda, banana beer is known as ''mubisi'', in République démocratique du Congo, DR Congo as Kasiksi, in Kenya as ''urwaga'', and in Rwanda and Burundi as ''urwagwa''. Background Banana beer is sometimes consumed during rituals and ceremonies. A similar product called ''mwenge bigere'' is made in Uganda with only bananas and sorghum.Handbook of Indigenous Fermented Foods, 2nd edition 1995 It can also be found under the names ''kasiksi'', ''nokrars'', ''rwabitoke'', ''urwedensiya'', ''urwarimu'' and ''milinda kaki''. Production Banana beer is made from ripe (but not over-ripe) East African Highland bananas (''Musa acuminata'' Colla (AAA-EA), ''Mbidde'' clone set). To accelerate the ripening of bananas, a hole is dug in the ground, lined with dried banana leaves which are then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kwete
{{unreferenced, date=August 2012 Also known as ''Kpete'', Kwete is the alcoholic beverage brewed particularly by the Lugbara people of Uganda, Abanyala ba Kakamega in Kenya and DR Congo. The production process involves mixing fermented sorghum, millet or maize, malt, boiled water and yeast which is locally called ''Aku fi''. In West Nile sub-region, West Nile markets, this traditional beer is usually sold and consumed in a calabash (locally called ''Icereke'') but can also be bought in any container. Other producers Kwete is also produced in Kampala and the rest of Uganda. Top quality Kwete is creamish to light brown in colour, with a thick consistent sweet-sour taste. Production involves millet grains being soaked for 24 - 48 hours. Then, they are germinated for 48 - 72 hours and sun dried for about 48 hours before souring in a container sealed at the top. Next, roasting of sourdough is done on a large rectangular metallic tray before mashing and fermentation. Finally, Filtrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumi Kumi
Kumi Kumi (from Swahili 'kumi' for 'ten') is an illegal liquor brewed in Kenya from sorghum, maize or millet. The cheap, widely brewed drink grows in popularity among the lower classes and disadvantaged of the region, as the economy and the value of the shilling has declined. Kumi Kumi is known for its exceptional alcohol content. Kumi Kumi is so named for its cheap price, KSh.10/= for a mug, which in 2006 comes to roughly US$0.15. Legal beers usually cost around KSh.65/=. Health concerns The brew is often doctored in unsafe and poisonous ways, and its regular abuse frequently has resulted in alcohol poisoning Alcohol intoxication, commonly described in higher doses as drunkenness or inebriation, and known in overdose as alcohol poisoning, is the behavior and physical effects caused by recent consumption of alcohol. The technical term ''intoxication ... related hospitalizations, blindness, and death. Notes Distilled drinks Alcohol in Kenya Adulteration {{Kenya- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
African Beer
Beer in Africa, especially lager, is produced commercially in most African countries, and indigenous people also make varieties of beer. Beer is served in various locales, from neighbourhood shebeens to upscale bars. Many countries have standardized beer bottle sizes, which are cleaned and re-used, so when buying beer at a store, people often must pay a deposit on the bottle and the price of the beer. An alternative to glass-bottle beers is local beer sold in tetra-pak style paper cartons. South Africa consumes the most beer of any African country, with an average of 60 liters per person annually. Indigenous beers Traditional beer brewing is a common practice among Africans in rural areas. Varieties and types of beer depend on local customs and resources. Among beers brewed locally are ginger beers and honey beers. United National Breweries, amongst others, produces Johannesburg beer, and the popular, if stigmatized, Chibuku beer is popular throughout Southern African countries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kvass
Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 988. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a drink known in Belarus, Estonia, Latvia, Lithuania, Moldova, Georgia, Poland, Russia, and Ukraine. Kvass (or beverages similar to it) are also popular in some parts of China, Finland, Kazakhstan, and Uzbekistan. Terminology The word ''kvass'' is ultimately from Proto-Indo-European bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth of Nations, Commonwealth countries, such as India, South Africa, Canada, Australia, New Zealand, and New England. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Entre-Douro-e-Minho Province, Minho and Madeira), France (particularly Normandy and Brittany), northern Italy (specifically Friuli), and northern Spain (specifically Asturias and Basque Country (greater region), Basque Country). Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumis
''Kumis'' ( , ), alternatively spelled ''coumis'' or ''kumyz'', also known as ''airag'' ( ), is a traditional Fermented milk products, fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic peoples, Turkic and Mongolic peoples, Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz people, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitan people, Khitans, Jurchen people, Jurchens, Magyars, and Han Chinese of North China as well. ''Kumis'' is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, ''kumis'' has a higher, though still mild, alcohol (drug), alcohol content compared to kefir. Even in the areas of the world where ''kumis'' is popular today, mare's milk remains a very limited commodity. Industrial-scale production, ther ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mead
Mead (), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be dry or semi-sweet. Mead that also contains spices is called (), and mead that contains fruit is called melomel. The term honey wine is sometimes used as a synonym for mead, although wine is typically defined to be the product of fermented grapes or certain other fruits, and some cultures have honey wines that are distinct from mead. The honey wine of Hungary, for example, is the fermentation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often lowered to abou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
