Glossary of drinks

This glossary encompasses a variety of terms related to the preparation, consumption, and appreciation of drinks and beverages.

3 VASA drinks

Apple vinegar beverage

Cola

EmiMa-077

Frugo drinks

Nice Cup of Tea

Thai beverages in ice

A[edit | edit source]

Ale - A type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste.
Aeration - The process of allowing a beverage, particularly wine, to breathe before drinking it, enhancing its flavor.

B[edit | edit source]

Barista - A person who is trained in the art of making and serving espresso-based coffee drinks.
Bitters - A preparation of herbs and citrus dissolved in alcohol used as an additive in cocktails for flavor.

C[edit | edit source]

Caffeine - A stimulant found in various beans, leaves, and fruits, commonly used to improve mental alertness and reduce physical fatigue.
Cocktail - A mixed drink typically made with a distilled liquor (such as whiskey, rum, vodka, gin, etc.) as its base ingredient that is then mixed with other ingredients or garnishments.

D[edit | edit source]

Decanting - The process of pouring a beverage from one container to another, usually in reference to wine, to separate it from sediment.
Distillation - A process used to separate components from a liquid mixture by selective boiling and condensation, commonly used in the production of spirits.

E[edit | edit source]

Espresso - A concentrated form of coffee brewed by forcing a small amount of nearly boiling water through finely-ground coffee beans.
Ethanol - A type of alcohol that is the principal type of alcohol found in alcoholic beverages, produced by the fermentation of sugars by yeast.

F[edit | edit source]

Fermentation - The chemical conversion of carbohydrates into alcohols or acids under anaerobic conditions, a process used in brewing and winemaking.
Flute - A type of stemware with a tall, thin bowl, used for drinking champagne and other sparkling wines.

G[edit | edit source]

Garnish - An item or substance used as a decoration or embellishment accompanying a prepared food or drink item.
Grog - A beverage made from water and rum, which was commonly consumed by sailors historically.

H[edit | edit source]

Hops - The flowers of the hop plant Humulus lupulus, used primarily as a bittering, flavoring, and stability agent in beer.
Hydration - The process of causing something to absorb water, in the context of human health, it refers to the consumption of water and other liquids to maintain a healthy balance of body fluids.

I[edit | edit source]

Infusion - The process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil, or alcohol, by allowing the material to remain suspended in the solvent over time.
Iced Tea - A form of cold tea, usually served in a glass with ice.

J[edit | edit source]

Julep - A sweet flavored drink made from a syrup, water, and mint, traditionally used in a mixed drink with bourbon and sugar.
Juicer - A device for extracting juice from fruits and vegetables.

K[edit | edit source]

Keg - A small barrel traditionally used for transporting and storing beer.
Kombucha - A fermented, slightly alcoholic, lightly effervescent sweetened black or green tea drink.

L[edit | edit source]

Lager - A type of beer that is fermented and conditioned at low temperatures, often with a smooth and clean taste.
Liqueur - An alcoholic drink made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers, or nuts and bottled with added sugar.

M[edit | edit source]

Maceration - The process of softening or breaking into pieces using a liquid.
Mixology - The art or skill of preparing mixed drinks or cocktails.

N[edit | edit source]

Neat - A single, unmixed liquor served without any water, ice, or other mixer.
Nectar - A beverage made by mixing water and fruit pulp, typically containing at least 20% fruit juice.

O[edit | edit source]

Oenology - The science and study of all aspects of wine and winemaking from the grape harvest to bottle.
Oxidation - A reaction that occurs when wine or spirits are exposed to oxygen, often resulting in an alteration of flavor and balance.

P[edit | edit source]

Pilsner - A type of pale lager that takes its name from the Czech city of Pilsen, where it was first produced.
Proof - A measure of the strength of an alcoholic beverage.

Q[edit | edit source]

Quinine - A bitter compound that comes from the bark of the cinchona tree and is used to flavor tonic water.
Quaff - To drink (a beverage) deeply.

R[edit | edit source]

Rum - A distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice.
Ristretto - A short shot of a more concentrated espresso coffee.

S[edit | edit source]

Sake - A Japanese drink that is made by fermenting rice.
Sommelier - A trained and knowledgeable wine professional, typically working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.

T[edit | edit source]

Tannins - A class of compounds present in wine, tea, and some fruits, which gives a bitter taste and astringent mouthfeel to drinks.
Tequila - A distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, Mexico.

U[edit | edit source]

Ullage - The space that develops near the neck and shoulder inside a wine bottle as the wine evaporates.
Umami - One of the five basic tastes, often found in food and beverages that are full-bodied and savory.

V[edit | edit source]

Vermouth - An aromatized, fortified white wine flavored with various botanicals (roots, bark, flowers, seeds, herbs, and spices).
Vintage - The year or place in which wine, especially wine of high quality, was produced.

W[edit | edit source]

Whiskey - A distilled alcoholic beverage made from fermented grain mash. Varieties include bourbon, rye, and scotch.
Wort - The liquid extracted from the mashing process during the brewing of beer or whisky.

X[edit | edit source]

Xeres - Another name for sherry, a fortified wine from Jerez, Spain.

Y[edit | edit source]

Yeast - Microorganisms that are used in the fermentation process to convert fermentable sugars into alcohol and other substances.
Yerba Mate - A traditional South American drink made from the leaves of the mate plant, typically consumed with a metal straw from a shared hollow gourd.

Z[edit | edit source]

Zymurgy - The science or practice of fermentation in brewing, winemaking, or distilling; the study of the biochemical process of fermentation in beer and wine

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