The Drink Portal
Drinks, or beverages, are liquids specifically prepared for human consumption. In addition to basic needs, beverages form part of the culture of human society.
Despite the fact that most beverages, including juice, soft drinks, and carbonated drinks, have some form of water in them; water itself is often not classified as a beverage, and the word beverage has been recurrently defined as not referring to water.
Essential to the survival of all organisms, water has historically been an important and life-sustaining drink to humans. Excluding fat, water composes approximately 70% of the human body by mass. It is a crucial component of metabolic processes and serves as a solvent for many bodily solutes. Health authorities have historically suggested at least eight glasses, eight fluid ounces each, of water per day (64 fluid ounces, or 1.89 litres), and the British Dietetic Association recommends 1.8 litres. The United States Environmental Protection Agency has determined that the average adult actually ingests 2.0 litres per day.
Distilled (pure) water is rarely found in nature. Spring water, a natural resource from which much bottled water comes, is generally imbued with minerals. Tap water, delivered by domestic water systems in developed nations, refers to water piped to homes through a tap. All of these forms of water are commonly drunk, often purified through filtration.
An alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of an alcohol includes many other compounds. Alcoholic beverages, such as wine, beer, and liquor have been part of human culture and development for 8,000 years.
Non-alcoholic beverages often signify drinks that would normally contain alcohol, such as beer and wine but are made with less than .5 percent alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines.
Drink and Beverage WikiProjects
WikiProject Food & Drink is an association of Wikipedians with an interest in culinary-related subjects. They have come together to co-ordinate the development of food and drink articles here on ncrworks.com resource as well as the many subjects related to food such as foodservice, catering and restaurants. If you wish to learn more about these subjects as well as get involved, please visit the Food & Drink Wikiproject page to see how you can help!
Beyond the general culinary interests, several groups of Wikipedians have banded together for beverage-specific projects covering their favorite types of drinks. If any of these subjects pique your interest, please feel free to visit their projects. These groups would love you to have you participate!
|Malvern water is a natural spring water from the Malvern Hills on the border of the counties of Herefordshire and Worcestershire in England. The Hills consist of very hard granite and limestone rock. Fissures in the rock retain rain water, which slowly permeates through, escaping at the springs. The springs release an average of about 60 litres a minute and the flow has never been known to cease.
Beneficial properties of the water have been reported for over four hundred years, and the reason for such benefits was a topic of scholarly discussion by 1817. In the 19th century Malvern became famous for the water cure, resulting in its rapid development from a village to a busy town with many large Victorian and Edwardian hotels. The writings of the hydrotherapists James Gully and James Wilson, and well known patients who included Lord Lytton contributed to Malvern's renown at that time.
The water has been bottled on an industrial scale under the Schweppes brand from 1850 until 2010, and is still bottled by a family-owned company since 2009 as Holywell Malvern Spring Water. In 2012 the Holywell Water Co Ltd was granted permission to use the world-famous "Malvern" name in its branding, thus becoming Holywell Malvern Spring Water. It has been drunk by several British monarchs. Elizabeth I drank it in public in the 16th century; Queen Victoria refused to travel without it.
|The Beam Family |
The Beam family founded and operate the Jim Beam distillery that produces the bourbon of the same name.
During the late 1700's a group of immigrants from Germany came to America who would leave a lasting impression on the American spirits business. Johannes "Jacob" Beam (1770-1834) found the land rich for farming and began experimenting with the corn and grains that grew on his farm, blending them with the clear spring water that flowed nearby. The mix was run through a still and aged in barrels, producing a liquid that came to become known as bourbon, possibly named after Bourbon County, Kentucky. Jacob Beam sold his first barrels of corn whiskey around 1795. The whiskey was first called Old Jake Beam, and the distillery was known as Old Tub.
David Beam (1802-1854) took his father's responsibilities in 1820 at the age of 18, expanding distribution of the family's bourbon during a time of industrial revolution. David M. Beam (1833-1913) in 1854 moved the distillery to Nelson County to capitalize on the growing network of railroad lines connecting states. Colonel James B. Beam (1864-1947) managed the family business before and after Prohibition, rebuilding the distillery in 1933 in Clermont, Kentucky, near his Bardstown home. From this point forward, the bourbon would be called "Jim Beam Bourbon" after the Colonel. T. Jeremiah Beam (1899-1977) started working at the Clear Springs distillery in 1913, later earning the title of Master Distiller and overseeing operations at the new Clermont facility.James B.Beam Distilling Company was founded in 1935 by Harry L. Homel, Oliver Jacobson, H. Blum and Jerimiah Beam. Jeremiah Beam eventually gained full ownership and opened a second distillery near Boston, Kentucky, in 1954. Jeremiah later teamed up with child-hood friend Jimberlain Joseph Quinn, to expand the enterprise.
is a bitter white crystalline xanthine
that acts as a psychoactive stimulant drug
and a mild diuretic
(speeds up urine production) in humans and other animals. Caffeine was discovered by a German chemist, Friedlieb Ferdinand Runge
, in 1819. He coined the term "kaffein", a chemical compound in coffee
, which in English became caffeine. Caffeine is also called guaranine
when found in guarana
when found in mate
, and theine
when found in tea
; all of these names are synonyms for the same chemical compound.
Caffeine is found in varying quantities in the beans, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants. It is most commonly consumed by humans in infusions extracted from the cherries of the coffee plant and the leaves of the tea bush, as well as from various foods and drinks containing products derived from the kola nut. Other sources include yerba mate, guarana berries, and the Yaupon Holly.
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