Beverages are used to quench thirst in everyday settings. At meals, they make a flavorful complement for foods. Special occasions are marked by toasts of a favorite beverage. Drinking coffee, tea, soda pop, juice, or water is often used to designate breaks during an ordinary workday. Beverages are as diverse as the cultural landscape worldwide.
Like the food choices we make, the choosing of beverages plays a crucial role in our health. Drinking enough water, for example, is critical for many different body processes and thus is vital for good health. In contrast, beverages high in calories, fat, or sugar can contribute to obesity, tooth decay, and other health problems. Those high in caffeine, a chemical stimulant, can have other health drawbacks if consumed in excess. Beverages high in alcohol can affect our judgment and coordination and may even be addictive.
Perhaps at no other point in time has there ever been such a wide variety of beverages available. To help you make the most healthful choice, the following sections contain information about many of the most widely used beverages (information about milk is contained in Dairy Foods, page 345).
Basics
In the world of science, water is referred to as the universal solvent. This label is clear in practical terms in any kitchen or restaurant. Served by itself or as part of something else, water is a basic ingredient in all beverages.
Throughout history, water has been heated, chilled, brewed, carbonated, had herbs and other flavorings steeped in it, or been added to other ingredients and fermented. The result is a rich array of beverages to choose from:
Coffee—Brewed from the roasted beans of the semitropical coffee plant, coffee is enjoyed around the world, and each culture offers a different variation on this basic beverage.
Tea—Another beverage that crosses cultural lines, tea is water that is heated with dried leaves from the evergreen shrub Camellia sinensis. A variation is herbal tea, in which herbs such as chamomile are used.
Juice—The liquid squeezed from fruits and vegetables has been enjoyed as a beverage throughout history.
Soda pop—A beverage of the modern age, this highly sweetened carbonated drink is popular despite its nutritional drawbacks. It’s high in sugar and calories and has no appreciable nutrients in it.
Wine—At its most basic, wine is simply fermented grape juice, which of course is made up mainly of water. There are thousands of variations of this ancient alcoholic drink.
Beer—Another international beverage, beer is water brewed with yeast, hops, and other ingredients to yield a carbonated, alcoholic drink with a distinctive taste and yeasty smell that is enjoyed around the globe.
Of course, water itself should not be overlooked as a beverage. Served throughout history to quench thirst and complement meals, water is now available in a myriad of forms, from bottled to carbonated to straight from the tap. The numerous varieties of water sold commercially make it easy to enjoy this clear, colorless, calorie-free, and most ancient of all beverages.
Nutrition
The calories and nutritional content of beverages depend on what has been added to the water that is their basic ingredient or the process that the water has been through. For example, drinks high in sugar are also high in calories. Alcoholic drinks are also high in calories.
The most important nutritional information to remember about beverages, however, is how vital water is to your health and that most people do not drink enough water. The recommended daily amount is eight 8-ounce glasses of water.
To understand why water is so important, consider that your body is one-half to four-fifths water. Every system in your body depends on water. Water regulates your body temperature, removes wastes, carries nutrients and oxygen to your cells, cushions your joints, helps prevent constipation, aids kidney function, and helps dissolve vitamins, minerals, and other nutrients to make them accessible to your body.
Lack of water can lead to dehydration. Even slight dehydration can sap your energy, contribute to headaches, and make you feel lethargic. Dehydration poses a particular health risk for the very young and very old.
You lose about 10 cups of fluid a day through sweating, exhaling, urinating, and bowel movements. Exercising or engaging in any activity that causes you to perspire increases your daily water requirement, as does hot, humid, or cold weather and high altitudes. Some beverages, such as those with caffeine and alcohol, are dehydrating, so if you drink them, you need even more water to compensate.
Storage and Selection
Storage and selection of beverages depend on what it is you plan to drink. The following sections provide this information and more for some of the most common and widely used beverages.
Water
Concerns about the safety of tap water have resulted in a burgeoning market for bottled water, making it one of the most widely sold commercial beverages. Within the category of bottled water, there is a vast array of water types from which to choose. The U.S. Food and Drug Administration (FDA), which regulates bottled water, classifies them in this way:
Artesian water—This type of water is drawn from a confined aquifer (a rock formation containing water that stands above the natural water table).
Distilled water—This is water that has been evaporated and then condensed, leaving it free of dissolved minerals.
Purified water—Purified water has been demineralized. It is produced by deionization (passing it through resins) or by reverse osmosis (passing it through filters to remove dissolved minerals). Distilled water is also considered purified water.
Mineral water—Water that contains no less than 250 parts per million (ppm) of totally dissolved, naturally occurring solids or minerals. Mineral water can be labeled "low mineral content" (less than 500 ppm) or "high mineral content" (more than 1,500 ppm).
Spring water—Spring water is obtained from an underground formation from which water flows naturally to the surface. It also can be collected through a bore drilled into the spring.
Sparkling water—Another name for carbonated water, sparkling water contains carbon dioxide gas that is in it naturally or has been added to it.
Seltzer water—A type of sparkling water. The name comes from the town of Nieder Selters in Germany. Seltzer was introduced in the late 1700s and is considered the forerunner of soda pop.
Soda water—A carbonated water that contains sodium bicarbonate.
Club soda—The same as soda water except that mineral salts have been added.
Tonic water—Tonic water has been carbonated and flavored with fruit extracts, sugar, or quinine.
Most water sold commercially comes in handy storage containers—usually cans or tightly sealed bottles. Water in these containers can be kept indefinitely, chilled or in the pantry. Be sure not to let containers freeze, particularly carbonated types of water. Unlike other substances, water’s volume expands when it freezes. The resulting ice will break the container.
Safety of Tap Water
Many Americans are concerned about the safety of their tap water, which has led to a dramatic increase in sales of water filtration systems and bottled water.
Most tap water, however, is fine. It is regulated by the Environmental Protection Agency (EPA) for safety and purity and chlorinated to destroy most organisms that can spread disease. However, small amounts of microbiological and chemical contaminants are allowed within EPA limits of safety or when water treatment equipment breaks down.
The EPA requires public suppliers to notify consumers if water from public supplies does not meet safety standards.
Preparation Tips
Most tap water in the United States is safe to drink. Try serving tap water with ice and a slice of lemon or lime, which gives the water a pleasing taste. Prices for bottled water range a great deal. Generally, however, less expensive types of bottled water compare favorably with more expensive versions.
Serving Suggestions
Water is an excellent beverage for any occasion. Try serving sparkling water for special occasions, putting it in a champagne flute or wine goblet for added visual appeal. For everyday occasions, make water the default beverage you choose. Soda pop and other beverages should be chosen far less frequently. Drink a glass of water when you get up, one with each meal, and another when you go to bed. Keep a bottle with you during the day or take regular water breaks.
Coffee
Coffee beans are actually the seeds of a cherrylike fruit of the semitropical coffee plant, which is grown in Brazil, Colombia, Indonesia, and parts of Africa and Central America. The seeds are separated from the coffee fruit and then roasted. During roasting they acquire the rich, dark-brown color (a result of caramelization, melting, and subsequent browning of sugars in the beans) most people associate with coffee beans. Roasting time affects both the flavor and the color of coffee beans. Generally, the darker the beans, the longer they have been roasted. Longer roasted beans also typically have the most intense flavor.
There are dozens of varieties of coffees, many of them named after their country or port of origin. However, all coffee beans used commercially are one of two main species: Coffea arabica and Coffea robusta. Most of the beans used around the world are arabica beans, which are grown at a high altitude, require plenty of rainfall, and are considered somewhat difficult to cultivate. Robusta beans flourish at lower altitudes with less intense care.
Arabica beans, however, are thought to produce the finest flavor. They are also the most expensive coffee beans. For this reason, supermarket coffees contain mostly robusta beans, although some arabica beans may be mixed in for a richer flavor. Despite the less intense flavor of robusta beans, they have about twice the caffeine content of arabica beans (see sidebar: Decaffeinating Coffee Beans, page 380).
Coffee beans can be roasted, ground, mixed, brewed, and flavored in various ways.
Common coffee drinks: cafe latte, perked coffee, espresso
What Is Instant Coffee?
Instant coffee (almost always made from robusta beans) is simply freshly brewed liquid coffee that has been dehydrated into a powder. Adding water to this powder rehydrates the coffee, thus resulting in a quick, if perhaps less flavorful, cup of coffee. Powder particles are processed to look more like traditional coffee grounds.
Some instant coffee brands are freeze-dried. This means that the coffee solution was frozen to extract the water from it. The resulting product looks more like traditional coffee grounds and has a richer flavor.
The result? Numerous specialty coffee drinks for coffee connoisseurs to choose from:
Espresso—This dark, strong, and concentrated coffee is made by forcing hot water through coffee that is very finely ground, darkly roasted, and specially blended. It is so rich that when served unadorned, only a small quantity is needed. Thus, espresso usually is served in a tiny cup, often referred to as a demitasse. Espresso also may be the foundation of other specialty coffee drinks.
French press coffee: mix fresh ground coffee and hot water; steep for 3 to 4 minutes. The lid has a screen that pushes the grounds to the bottom.
Cafe au lait—From the French for "coffee with milk," cafe au lait is made with equal parts of regular coffee and scalded milk. In France and Quebec, cafe au lait is considered a morning tradition.
Cafe latte—Very similar to cafe au lait, this coffee beverage is equal parts of foamy steamed milk and espresso.
Cafe mocha—More dessert than beverage, cafe mocha is made with espresso, chocolate syrup, and foamy, steamed milk. The chocolate syrup adds considerable calories to this coffee drink.
Cappuccino—This is espresso topped with the creamy foam from steamed milk. Some of this milk may be added to the espresso. Sometimes sweetened cinnamon, cocoa, or vanilla powder is sprinkled over the foamed milk.
Turkish coffee—An intensely flavored coffee beverage, Turkish coffee is made by bringing finely ground coffee to a boil several times. Sugar, water, and spices such as cinnamon or cardamom can be added. The flavor of Turkish coffee is so rich that only a small quantity is served.
The growing interest in specialty coffees has spurred an interest in the types of coffee beans used at home for the regular brew. Once, only gourmands bought whole beans and ground them at home. Now, coffee grinders are considered routine kitchen accessories. Specialty coffee makers are also becoming more commonplace.
A welcome consequence is that excellent coffee can be made at home. The outcome of home brewing, although somewhat dependent on the equipment you own, is affected mainly by the type of coffee you buy. Perhaps the best thing you can do to ensure a good cup of coffee is to buy fresh, whole beans, grinding them just before brewing. Follow grinding instructions on your grinder carefully, paying particular attention to recommended grind times.
Avoid beans or preground coffee packed in the large, traditional round canisters. This packing method almost always allows some oxygen into the container, which can cause the coffee to become stale. Instead, look for coffee sold in vacuum-packed bags, which have a mechanism that allows gas in the container to escape but does not let any in.
Decaffeinating Coffee Beans
Virtually all coffee beans naturally contain caffeine, a chemical stimulant that can increase heart rate and blood pressure and act as a diuretic and may have some addictive properties.
There are several ways to remove the caffeine from coffee beans. One method uses a solvent to remove caffeine chemically. The beans are washed afterward to remove the solvent. Roasting also removes any traces. A second method is the Swiss water process, in which steam is used to heat the beans. Then, the outer layer of the beans, which contains most of the caffeine, is scraped off. The Sanka brand of coffee, introduced in the early part of the 20th century, was the first caffeine-free coffee developed in the United States. Its name comes from the French term "sans cafeine," which means without caffeine.
At home, store coffee at room temperature and try to use it as soon as possible. If you use coffee from a can and it will be open for more than 2 weeks, place it in an airtight container in the refrigerator. If the can will be open for more than 1 month, place the coffee in an airtight container in the freezer. Return the coffee to the refrigerator or freezer immediately after measuring the amount you will use.
Preparation Tips
In addition to using fresh beans and grinding them just before brewing, other ways to improve the flavor of home-brewed coffee are the following:
Start off with clean equipment—Oil residues from previous batches of coffee can cling to equipment and affect flavor— particularly if flavored coffee was used.
Use fresh, cold water—Using hot water will result in flatter-tasting coffee. Also, make sure the water is free of minerals or other chemicals. If you don’t like the taste of your tap water, consider using filtered or bottled water.
Use the right amount of coffee—For traditional coffee-brewing machines, 1 tablespoon of coffee grounds is recommended for each 6 ounces of water. Adjust the amount of coffee grounds to your preference.
Don’t steep coffee grounds in the coffee too long—This extracts bitter substances from the grounds that affect the taste of the coffee.
Consider the filter—Paper filters may affect the texture of the coffee. Consider using a metal filter in your coffee maker instead. Metal filters are available for most types of machines.
Avoid flavored coffees—Many of these coffees are made with lower-quality beans.
Instead of buying them, grind your own beans and add coffee flavorings of your own. Most coffee shops sell essences and flavorings just for this purpose.
Serving Suggestions
Coffee complements various foods and can be served by itself or mixed with other flavorings throughout the day. Coffees with cream or milk are typically considered morning coffees, and espresso is considered a beverage for later in the day. If you are a frequent coffee drinker, keep in mind that coffee is high in caffeine (up to 105 milligrams per 6-ounce cup). In addition, specialty coffees can be high in calories or fat if made with cream or whole milk or flavorings such as chocolate. Use skim milk instead of whole milk in coffee drinks whenever possible.
TEA
Tea is said to be the universal beverage. Made from the leaves of an evergreen plant (related to the camellia flower) steeped in hot water, this beverage is a part of daily life from Great Britain to Morocco to China, where tea is thought to have originated. Most of the leaves grown for the world’s tea are still grown in Asia, although some is produced in the United States.
All types of teas are made from the leaves of the same plant, Camellia sinensis. Typically, finer teas use only the top leaf and bud; stronger, coarser brews use the leaves farther down on a branch. Tea leaves are typically dried after they are picked and then are broken into fragments, which bring forth the oils that give tea its flavor. Climate, soil, and processing give tea different tastes and characteristics.
The main types of tea include:
Green tea—A favorite in Asia, green tea is so named because the leaves are dried and fragmented soon after picking. Tea made from these leaves is mild and fresher in taste than other types of tea. Because of this, green tea usually is not served with milk or sugar. Types of green tea include gunpowder, Tencha, and Gyokuro, a Japanese tea also known as pearl dew tea.
Black tea—Actually a dark reddish brown tea when it is brewed, the strongly flavored black tea is popular in Western nations. It is the most processed and strongest flavored tea. After the leaves are picked, they are allowed to ferment in the open sun before being dried. The size of the tea leaves determines the grading of black tea. Common black tea varieties include Ceylon, Assam, and Darjeeling, considered by many to be the finest black tea.
Comparing Caffeine Content
|
Brewed beverage |
Caffeine content |
|
(6-ounce cup) |
(in milligrams) |
|
Green tea |
25 |
|
Black tea |
35 |
|
Coffee |
105 |
Oolong teas—Oolong tea has characteristics of both black and green teas. Its leaves are fermented for about half the time of black tea. Oolong tea originated in the Fukien province of China, where much of the world’s production of oolong tea takes place. Formosan tea, named for the former name of Taiwan, is considered by many to be the finest oolong tea.
Blended teas—Often referred to as English teas, these are black teas that have been blended with spices and flavorings to enhance tea flavor and aroma. Thousands of blended teas are available worldwide. Popular blended teas include English breakfast and Earl Grey.
Herbal teas—Not made from tea leaves, herbal tea is a tea-like drink made by steeping herbs, flowers, and spices in heated water. Herbal tea has been made throughout history, often for medicinal purposes or simply to make water taste better. Popular herbal teas are made from chamomile, rose hips, and mint, to name just a few. In France, herbal teas are referred to as "tisanes." Herbal teas typically contain no caffeine.
Instant tea—Popular in the United States since the 1950s, instant tea is tea that has been dehydrated and granulated so that it dissolves rapidly in water. Often, it also contains sugar and other flavorings.
Store tea away from heat in a sealed container. Tea keeps for about 6 months. After that, it loses its flavor and should be discarded.
Preparation Tips
The best tea is made using whole or large fragments of tea leaves, available in many specialty tea shops. Many of these shops also sell implements, such as mesh containers, which allow tea leaves to infuse their flavor into water without leaving the leaves behind.
To make a good cup or pot of tea, start by using cold, fresh, and filtered water (if
Fast Fact
Although the English are known for their love of tea, ingenious Americans invented the tea bag and began the practice of drinking iced tea in the early 1900s.
Teas and Possible Health Benefits
Tea has been consumed throughout history for its supposed curative powers, and medical research now suggests that there are health benefits from drinking green and black teas.
Several studies show an association between consumption of green tea and reduction in the risk for cancer and heart disease. Green tea naturally contains chemical compounds called polyphenols. Within this family of compounds are chemicals that appear to play a role in cell growth and programmed cell death, which could be important in preventing and controlling cancer. Polyphenols also are antioxidants that can help prevent cell damage and may help prevent formation of plaque in the arteries.
4 minutes. Avoid oversteeping. More than
5 minutes can make all types of tea bitter.
Serving Suggestions
Tea is an excellent beverage at any time of the day. Black teas are typically served at breakfast, often with milk and sweeteners. Herbal teas typically do not contain the stimulant caffeine and thus are excellent choices in the evening. One note of caution: tea itself contains no calories. However, lighteners or sweeteners added to it can add a significant amount of calories and fat. Minimize fat and calories by using skim milk. In addition, afternoon tea, an old but widespread tradition, often includes baked sweets such as scones or cookies. Keep your tea break healthful by limiting these sweets. Serve fruit or slices of whole-grain bread instead.
Juice
Compared with the numerous beverages available today, juice remains a nutritious choice. It retains most of the nutrients (vitamins, minerals, and phytochemicals) in the original fruit or vegetable, although it may also be higher in calories and sugar than many suspect. There are 175 calories in 12 ounces of apple juice, for example, and 230 calories in grape juice. Apple juice has 45 grams of fructose, a naturally occurring form of sugar, and grape juice has 57 grams of this sugar. Tomato juice contains 62 calories in a 12-ounce serving; however, it also contains 1,314 milligrams of sodium. If you are monitoring your sodium intake, always check labels of vegetable-based juices.
In addition, be aware that not all juices sold today are all juice. Some may be 100 percent fruit juice, but other brands may have juice mixed with water or simply be water with added sugar and flavoring. The U.S. Food and Drug Administration regulates the terms used on juice labels and requires manufacturers to state the percentage of pure juice used in the product.
Terms consumers may encounter include:
100 percent juice—These juices do not contain added water.
From concentrate—This juice has undergone processing to remove most of the water from the original fruit juice. The resulting concentrated liquid is frozen, and then rehydrated. It may be considered 100 percent juice if the amount of water added back to the concentrate does not exceed FDA guidelines for 100 percent juice.
Not from concentrate—The most expensive kind of juice in the supermarket, this is juice that does not have added water or sweeteners. Nor has it been reduced down to a concentrate and then rehydrated.
Other terms to look for on labels include cocktail, punch, drink, or bever-age—These may signify that only a small percentage of actual juice was used. It also usually indicates that sweeteners were added.
Preparation Tips
Numerous juicing machines are available on the market, many of them relatively inexpensive. Try making your own juice at home with one of these machines. Not only do you guarantee that you are getting a pure product but also you can experiment with different combinations of fruits. Orange and pineapple, for example, make a tasty, tangy fruit juice. Carrot juice can be blended with juice from vegetables or fruits for an extra-nutritious drink. When choosing fruits at the supermarket, choose those that are sold during their peak season and are properly ripened.
Serving Suggestions
Juice makes an excellent addition to any meal. To reduce the amount of caffeine you consume, try substituting juice for coffee at coffee breaks. If you don’t want to make your own juice at home, numerous juice combinations are available at the supermarket. Check the label to make sure you are getting fruit juice and not sweetened water, however.
SODAPOP
Once soda pop was the exception rather than the rule when it came to choosing a beverage. Now, it is virtually the default beverage for adults and children alike. In fact, some studies indicate that soda pop may provide up to 20 percent of teens’ calories each day. In addition, up to 20 percent of toddlers drink soda pop.
This increased consumption is unfortunate because soda pop is devoid of nutrition. Instead, it is high in calories and, typically, sugar. One can of regular, nondiet soda pop has between 150 and 200 calories. It also has between 9 and 11 teaspoons of sugar and 30 to 70 milligrams of caffeine. These values are only part of the issue, however.
By choosing soda pop, adults and children alike are missing out on the nutrients provided by beverages such as juice and milk. In fact, many physicians and nutritionists are concerned that today’s teens may be placing themselves at high risk of osteoporosis—a bone-thinning disease—as
Sports Drinks
So-called sports drinks offer another beverage alternative, albeit one marketed mainly at athletes. The drinks contain mostly sugar, water, sodium, potassium, and flavorings. Whether they provide any additional benefit to athletes is debatable. For high-performance athletes, there may be some benefit from using these drinks because they replace sugar and sodium lost during extended periods of exercise. Water is still the preferred beverage for the average person and athlete. Plus, it has no calories or sugar, which most sports drinks do. they grow older because they are not getting enough calcium during their adolescent and early adult years. Phosphates in soda pop may cause the body to eliminate calcium during urination. There are also concerns about soda pop’s effect on tooth decay because of its high sugar content and some of the acidic chemicals within it.
Preparation Tips and Serving Suggestions
Soda pop has little if any role in a healthful diet. If you do decide to drink it, limit it as much as possible. Selecting caffeine-free and diet soda pop can eliminate some of the nutritional hazards of these beverages, but not all of them. When eating out, encourage children to order milk. At home, make sure there’s a selection of beverages available—including chilled water—that will help family members make more healthful choices.
Wine
Wine is the naturally fermented juice of grapes or other fruit, vegetables, or grains. It has been a beverage used at meals and celebrations for thousands of years. Today, there are vineyards and wineries throughout the world.
General types of wine include the following:
Red wines—Typically dry and full-bodied, common red wines are made from a variety of grapes, including cabernet sauvig-non, merlot, pinot noir, syrah, and sangiovese.
White wines—White wines range widely in flavor, from dry and tart to sweet and fruity. They also are made from various grapes, including chardonnay, sauvignon blanc, chenin blanc, and riesling.
Wine Storage
It is not necessary to have a specially built wine cellar to store wine. Anywhere with a temperature from 45° to 65° Fahrenheit is acceptable, as long as the temperature does not fluctuate. The warmer the temperature, the faster the wine will age. Cork-sealed wines should be stored on their sides to prevent the cork from drying.
Rose or blush wines—These wines also vary in flavor from sweet to tart. These wines are made with red-skinned grapes but are processed in such a way that the juice’s contact with grape skins is limited.
Sparkling wine—Sparkling is simply another way to say bubbly. Perhaps the best-known sparkling wine is champagne, although there are numerous other types.
The flavor of sparkling wines ranges from slightly sweet to dry. They usually have a lighter flavor than traditional wines.
Fortified wines—Brandy or other liquors may be added to sherry, port, or other dessert wines to increase alcohol in them.
Aromatic wines—So-named because they are flavored with herbs or spices. Vermouth is an example of a flavored wine.
Rice wine—Rice wine is a sweet, golden wine and usually has a low alcohol content. It is produced by fermenting steamed rice. Sake and mirin are two well-known rice wines. Rice wine is a frequent part of Asian cuisine.
Access to and varieties of wine have increased as vineyards and the art of wine-making have spread throughout the world. Whereas only a few regions of the world were thought to produce excellent wine decades ago, consumers now have an array of wines—not to mention prices—from which to choose. Wines from the traditional winemaking areas of France remain excellent, of course, but they now have competition from wines produced in Germany, Italy, Spain, the United States, and Australia. Less traditional winemak-ing areas such as South America and South Africa also offer enjoyable wines.
A wine myth that should be dispensed with is that wines automatically improve with age. Wines do need about a year to age after their production. But after that, it is recommended that most white wines be drunk within 5 to 6 years. Many red wines improve with age. However, the extent of improvement depends largely on the quality of the wine. For less expensive varieties, age is not always a good thing.
Fast Fact
One of the sources for cream of tartar, an ingredient used in baking and candy making, comes from tartaric acid in wine that crystallizes on the inside of wine barrels.
Wine does complement the flavor of a variety of foods. However, it also can be high in calories. A 5-ounce glass of wine has 100 to 226 calories. Some studies show that phytochemicals in wine may have some health benefits (see sidebar: Alcohol and Health, page 387). However, moderation in wine consumption is still recommended.
Preparation Tips
Most red wines should be served at room temperature. White wine generally should be served at a temperature between 50° and 55° Fahrenheit. Use caution when chilling white wine. Refrigerating it for more than 2 hours before serving can lower its temperature too much and blunt its flavor and aroma.
Serving Suggestions
Another wine myth is that only certain types of wine are served with particular foods. This is true in that certain types of wine complement the flavors of certain foods. Red wine, for example, is excellent with hearty or spicy meals or with a steak. White wines complement fish or poultry, and dry, tart wines are excellent with desserts. However, the vast majority of dinners are casual enough that it is not necessary to observe these guidelines.
Beer
Beer is another alcoholic beverage that has been enjoyed through the ages. In fact, historians believe that brewing began shortly after humans started to cultivate grains. Over the centuries, brewing has evolved into a highly scientific process.
Beer today generally contains about 5 percent alcohol and is brewed from malted barley and grains such as corn or rye and flavored with hops. Yeast also is used for fermentation. The quality of the water strongly influences beer’s flavor and character because 90 percent of beer’s volume is water.
The many varieties of beer include the following:
What Are Hops?
Hops are plants that produce cone-like flowers. These flowers are dried and then used in brewing beer to give it a bitter but pleasant flavor. Hop shoots also can be cooked like asparagus and eaten.
Ale—Usually strongly flavored with a bitter taste, ale is popular in the pubs of England and Ireland. Its color ranges from light gold to amber.
Bock beer—A full-bodied beer with a dark color and somewhat sweet taste, bock beer is traditionally brewed in Germany in the fall and then drunk in spring celebrations.
Fruit beer—Fruit beers are mild beers with concentrated fruit juice added. A popular fruit beer in the United States is made with cranberries.
Lager—This clear, golden brew is an American favorite. It is stored in casks until sediment and residues left from the brewing process settle out. The residue is then removed.
Malt liquor—Despite the name, malt liquor is a beer, one that has a higher percentage of alcohol (up to 9 percent) than other types of beer. In comparison, most beers have an alcohol content, by weight, from 5 to 8 percent.
Pilsner, or pilsener—This is a pale, light lager beer that was originally brewed in Pilsen in the Czech Republic. The term is now used to describe most pale, mild-flavored lager beer.
Porter—The addition of roasted malt gives this beer its dark color and strong flavor. Porters may have a higher alcohol content than regular beer.
Stout—Another favorite of the pubs in England and Ireland, stout has a strong, bittersweet flavor and a dark-brown color. Roasted barley helps give this beer its character. Guinness is a well-known form of stout.
Wheat beer—Sometimes known as "weitzen," which is German for wheat beer, this type of beer has a pale-gold color and a mild flavor similar to that of a lager. It is made from malted wheat, which is why it is named wheat beer.
Light beer—Largely an American creation, light beer has fewer calories than regular beer and less alcohol. Nonalcoholic forms of beer also are available.
Unlike wine, beer is best soon after it is produced. Beer connoisseurs believe that beer older than 2 months should not be served. Beer manufacturers in the United
Alcohol and Health
Heavy drinking always carries risks. But increasingly, studies are showing that light drinking (defined as 1 drink or less a day for women and 2 drinks or less a day for men) may have some health benefits.
Perhaps the most significant benefit is in cardiovascular health. Alcohol may help increase levels of high-density lipoprotein ("good") cholesterol and may help reduce the clotting that can lead to a heart attack or stroke. Red wine also is thought to contain phytochemicals (compounds occurring in plants) that also may help protect against cardiovascular disease.
Other studies suggest that light drinking may help protect against Alzheimer’s disease, senility, and macular degeneration, an eye condition that is the leading cause of blindness in people age 65 years or older.
These benefits, however, are far from proved, and more study is needed to determine the role of light drinking in a healthful lifestyle. In addition, the potential benefits come with some substantial risks.
Any alcohol is hazardous for a pregnant woman and her developing fetus. In addition, it is risky for anyone with a family history of alcohol addiction to use alcohol.
Alcohol use has health risks for everyone else. Alcohol slows brain activity, which in turn affects alertness and coordination, increasing the risk of falls and accidents while driving. It also can affect sleep and sexual function, increase blood pressure, and play a role in heartburn. There is also the hazard of drug interaction, for both over-the-counter and prescription drugs. In addition, heavy, chronic drinking has been linked with an increased risk of obesity, high blood pressure, osteoporosis, and cancer of the throat, stomach, colon, and breast. Addiction is also a risk for anyone who uses alcohol.
For all of these reasons, moderation remains a key part of a healthful lifestyle. If you don’t drink, there’s no health reason to start doing so. If you already drink, there’s no reason to stop. Just continue to enjoy wine, beer, or other spirits in moderation.
|
Type of Alcohol |
One Drink Equals: |
|
Wine |
5 ounces |
|
Beer |
12 ounces |
|
80-proof liquor |
1.5 ounces |
States recently have begun stamping cans or bottles with production dates to help consumers ensure they are getting fresh beer. Typically, beer is stored in a cool, dark place and then chilled before serving. Beer that is chilled, warmed, and then chilled again may lose its flavor.
Beer is relatively high in calories (between 120 and 150 calories for 12 ounces)—one reason it should be drunk in moderation. Other reasons for doing so include alcohol’s other health hazards (see sidebar: Alcohol and Health, above).
Preparation Tips and Serving Suggestions
Beer is traditionally served in chilled glass steins or mugs. The temperature of the beer varies according to its type. Stouts and ales are often served at room temperature, and lagers typically are chilled. The most important consideration, however, is the personal preference of the person who is drinking it. Beer is often a beverage reserved for snacks and lighter meals, although in some European countries it is a staple at dinner.
