History
The problems of alcohol are by no means a recent development. The use of alcohol by society dates as far back as recorded history. The first instance found in the Bible is in Genesis 9:20-29, when Noah plants a vineyard and becomes intoxicated from the wine. This act brought problems and disgrace to his family. The process of producing alcohol through fermentation can be found far back into history. We find that the Babylonians and Egyptians made beer for use in their religious ceremonies. Ancient Greece, Rome, and China record the production of beer and wine as well. Around A.D. 800, the process of distillation was invented which produced much stronger alcoholic beverages, such as whiskey, gin, and brandy ("Issues & Answers: Alcohol." The Christian Life Commission of the Southern Baptist Convention, December, 1992, p. 1).

The use of alcohol in the United States dates back to the beginning. In 1629, the ship that brought the settlers of the Massachusetts Bay Colony also brought 42 tons of beer. In 1637, the first brewery in America was established in the Bay Colony. In 1640, the first distillery was established on Staten Island in New York producing rum. New England became a large producer of rum using it particularly for the exchange of slaves with West Africa. In the early nineteenth century, U.S. farmers in the West began to produce whiskey from their grain because it was more profitable and easier to transport than grain or flour (Hammond, Robert, ed. Almost All You Ever Wanted to Know About Alcohol. Alcohol Research Information Service, 1991, p. 14.) This long history of alcohol use is one of the factors that makes it difficult to control. Over the years, alcohol has become an increasingly acceptable part of our society.

Production
Alcoholic beverages are drinks which contain ethyl alcohol or ethanol. Ethanol is made through a process called fermentation. In this process, yeast fungus will devour sugar enzymes releasing alcohol and carbon dioxide as by products. The yeast will feed off of the sugar until the alcohol reaches 13% to 14% killing the yeast. No beverage can be produced through fermentation alone that is stronger than 15% alcohol.

Stronger beverages are produced through a process called distillation, which was invented in Arabia around A.D. 800. Distillation works based on the principle that alcohol evaporates faster than water. A fermented product, such as wine, is heated causing the alcohol to evaporate. Then, the alcohol vapors are cooled in coils to yield almost pure alcohol. This "hard liquor" varies in strength but is usually between 40% to 50% alcohol. It is measured in "proof" which is twice the percentage of alcohol contained in the beverage. A drink that is 80 proof would be 40% alcohol by weight (Johnston, Jerry. It’s Killing our Kids. Word Publishing: Dallas, 1991, p. 68-69).

Types
The are three basic categories of alcoholic beverages: beer, wine, and distilled spirits. Beer is made through the fermentation of grains. A broth is made from cereal grains, heated, and allowed to ferment. Malt and barley that has been drained and ground is added to the both changing the starch to sugar. Yeast and mold are added converting the sugar to alcohol and carbon dioxide. Hops are added to give the beer its bitter flavor. Alcohol content of beer ranges from 3% to 7% but averages about 4.5%. (Hammond, Robert, ed. Almost All You Ever Wanted to Know About Alcohol. Alcohol Research Information Service, 1991., p. 21.)

Wine is made by the fermenting of any fruit juice usually grape. The juice is left in a warm place and allowed to ferment over time. The sugar in the juice reacts with yeast in the juice or in the air. Fermentation is allowed to complete its complete cycle until it reaches about 14% alcohol. At this time, the alcohol kills the yeast ending the fermentation process. (Ibid. p. 22.)

Distilled spirits or "hard liquor" are made through the process of distillation. This type is much more potent than beer or wine. It can range anywhere from 15% alcohol to almost pure grain alcohol (PGA). Spirits are actually a mixture of flavored alcohol and water. The main types of hard liquor are whiskey, rum, brandy, gin, vodka, and tequila. Hard liquor is commonly mixed with other non-alcoholic beverages to make a mixed drink or drank in "shots," one ounce measured portions. (Ibid. p. 17.)

Regardless of the type, all alcoholic beverages are measured in "drinks." A standard drink contains a half ounce of alcohol. A standard drink of beer is twelve ounces, wine is four ounces, and distilled spirits is one ounce. When using this common unit of measure, someone drinking five drinks of whiskey will be just as intoxicated as someone else drinking five drinks of beer.

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