n
A distilled, highly alcoholic, anise-flavored liquor originally made from grande wormwood, anise, and other herbs.
n
(obsolete) A medicinal drink made with absinthe.
n
Initialism of alcohol by volume. [A standard measure of the amount of alcohol contained in a given volume of an alcoholic beverage, usually defined as the number of millilitres of pure ethanol present in 100 millilitres of solution at 20 °C (68 °F).]
n
(brewing) An unmalted grain or grain product that supplements the main mash ingredient.
n
An alcoholic drink served before a meal as an appetiser.
n
(dialectal, dated) Any strong and potentially dangerous alcoholic drink.
n
Strong distilled alcoholic liquor or whiskey.
n
(brewing) The proportion of sugar that is converted to ethanol by a yeast.
n
A type of beer heavily flavored with hops.
n
A whiskey distilled from a mixture of grains in which at least 51% is corn, aged in charred, new oak barrels. Made in the United States.
n
(obsolete) A liquor made of fermented ale and honey with spices.
n
(beverage industry) spirits which are brown in colour, such as whiskey
n
(obsolete) A maker of cider.
n
Any of several alcohols, other than ethanol, that are found in fermented and distilled alcoholic drinks, and are partially responsible for their flavour and character.
n
(historical) A cooling drink of wine and water, with lemon juice, spices, and borage.
n
(in combination) Any of various sweetened alcoholic drinks.
n
(UK, slang, obsolete, humorous) half and half (mixture of ale and porter, or similar)
v
To infuse beer with hops during the later stages of the brewing process.
n
(Scotland, slang) Strong fortified wine.
n
A specific blend of whisky.
n
Something, such as a yeast or barm, that causes fermentation.
n
(informal) High-proof alcohol, especially whiskey (especially in the context of its sale to or consumption by Native Americans).
n
Alternative spelling of glogg [A Scandinavian version of vin chaud or mulled wine; a hot punch made of red wine, brandy and sherry flavoured with almonds, raisins and orange peel.]
n
A mixture of two alcoholic beverages, most frequently those brewed from malt, such as porter and ale or mild and bitter beers, in about equal parts; also used for equal parts of an alcoholic beverage and water.
n
A distilled beverage with a high alcohol content, such as brandy, whiskey, or vodka.
n
(countable, uncountable) Whiskey, or whisky, elaborated in Ireland.
n
Any whiskey distilled in Ireland, most commonly made from malted barley.
n
(A serving or bottle of) Laphroaig whisky
n
(brewing) The step or process in brewing beer which separates the mash into clear liquid wort and grain.
v
(transitive) To cause to rise by fermentation.
n
A liquid in which something has been steeped.
n
(often in the plural) A liquor containing about 20 percent alcohol, produced by the first distillation of wash; the first run of the still.
n
Malt liquor, especially malt whisky.
n
(archaic) Any beverage brewed from malt, including ale, beer and porter, typically having lower alcohol content than modern brews.
n
Whisky made only from malted barley.
n
(dated) A person who makes malt; a maltster.
n
Alternative form of malvoisie [Synonym of malmsey (“wine”)]
v
(transitive) In brewing, to convert (for example malt, or malt and meal) into the mash which makes wort.
n
(brewing) The step or process, in brewing beer, of raising the mash (e.g. by adding hot water to it) to a temperature around 75 °C or 170 °F, so as to stop the enzymatic conversion of starch to fermentable sugar and make the mash and wort more fluid.
n
(brewing) wort that is not separated from the grains
n
Obsolete form of mead (“the drink”). [An alcoholic drink fermented from honey and water.]
n
(Scotland) Cheap whiskey made from molasses.
n
Any of a class of malt liquors that contain so little alcohol (usually less than 0.5%) that they will not produce intoxication.
n
(UK, dialect) yeast; barm
adj
(Britain) (of drinks) having no or low alcohol content, being low-alcohol or alcohol-free
n
(countable) A serving of this drink.
n
Illicitly produced whisky from Scotland; moonshine.
n
A whisky having a very strong peaty flavour and aroma.
adj
(of a drink) iced; with ice added
n
A liquid byproduct from a grain distillery, consisting of the liquid portion of draff after the spent grain is removed, plus washings from tuns (spent wash). Over time its disposition has varied: mostly as dumped waste, sometimes sold for part of the ration for pigs and cattle, when such a market is available.
n
Alternative spelling of pot liquor [(Southern US) The liquid left after boiling greens, such as collard greens, mustard greens, or turnip greens.]
n
A mixture of alcohol and water used as a standard for distilled drinks.
n
(archaic) Ale or beer spiced with wormwood or other bitter herbs, regarded as a tonic.
n
(brewing) The process of clarifying, and thereby deterring further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.
n
(informal) A ready-to-drink beverage.
n
(US, Canada) Rye whiskey.
n
An alcoholic drink of sherry with whey (weak milk) and sugar.
n
(uncountable) Whisky distilled in Scotland, especially from malted barley.
n
Whisky distilled in Scotland especially from malted barley.
adj
Resembling or characteristic of Scotch whisky.
n
A liquor made only from the malted barley of a single distillery, unblended with other liquors.
n
Whisky made only from the malted barley of a single distillery, unblended with other whiskies.
n
A kind of beer with a distinctive smoky flavour imparted by using malted barley dried over an open flame.
n
A drink whose purpose is to replenish the body's water and energy levels when doing exercise.
n
(obsolete) Wine revived by new fermentation, resulting from the admixture of must.
n
A liquor made from the malted barley of three distilleries, blended with other liquors.
n
(slang) An 1800-ml bottle of spirits, especially sake.
n
(US standards of identity) Neutral spirits distilled (or treated after distillation) so as to have no distinctive character, aroma, taste, or color.
n
(US) An inexpensive liquor served at a bar etc. when the customer does not specify a brand.
n
(Ireland, US) A drink of whiskey.
n
Objects and symbols associated with whiskey and its preparation.
n
(chiefly UK and Canada) An alcoholic liquor distilled from fermented grain and usually aged in oak barrels.
n
Alternative form of wine ball [A kind of hard candy in the form of a sphere.]
n
(uncountable, often the wood spirit) Methanol, a type of alcohol.
n
(brewing) Liquid extract from the ground malt and grain soaked in hot water, the mash, as one of the steps in making beer or whisky.
n
The chemistry of fermentation with yeasts, especially the science involved in beer and winemaking.
n
Obsolete spelling of zythum [(historical) An unfermented kind of Egyptian malt beer.]
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