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It is among the most ancient of beverages, alcoholic drinks obtained by fermentation were consumed by the Egyptians towards the end of the 3rd millennium and beer drinking in Britain has been taken place since reliable records began, with the flavouring by hops being introduced in the 13th century. Nowadays the introduction of modern equipment and practices including the use of carefully selected yeasts has accelerated the process greatly. Different flavourings can be imparted by either varying the proportion of ingredients, altering the method of fermentation or adding extra ingredients, such as sugar or caramel.
Surprisingly if drunk in moderation it isn't that unhealthy, having a high energy and protein content. This of course is offset by the fact that if you drink enough of it you might accidentally walk into a bus.
Lager is the name given to light bodied effervescent beers , the name originally coming from the German Lager Bier, (or a Beer stored in a Lager storehouse).
Wine is a variation of this process, the juice of the grape being fermented. Yeast doesn't have to be added as it is present in the skin of the grape. Black grapes are used to produce red wine, the pips, skins and stalks are left in to give the wine it's zest. Champagne is produce by bottling the wine before it has finished fermenting, the carbon dioxide produced dissolving in the wine under it's own pressure.
Cider, a drink made from the fermentation of apples is derived from the Hebrew word Shekar meaning 'Intoxicating drink' and has been drunk in Europe since Roman Times.
And of course because beer contains alcohol if you drink enough of it you will eventually fall over.