because they undergo a process called distillation, a step beyond the fermentation process. The base for distillation is called a wash, a liquid containing about 10% pure alcohol. The distillation process involves heating the wash, and evaporating the alcohol, then quickly condensing the evaporated liquor and collecting it. A machine called a still is used to complete this process. Stills are made in all sizes, for all scales of production. It is a particular process, because ethanol is evaporated at distinctly 78.2℃, but works well if done correctly. If the temperature is even slightly altered, undesired, and sometimes lethal alcohols can be distilled. The process gradually increases in heat, the first by products evaporated are more volatile alcohols, like acetone and acetaldehyde. As the temperature is increased to 78.2℃, the desired product, ethanol, is evaporated from the leftover water, carbohydrates, proteins, and undesired (but less harmful) alcohols, like butanol and propanol, and immediately condensed back into liquid form by the still. The process is continued until the wash is left with about 1% alcohol. The leftover wash is often recycled for other batches of distillation to get any missed ethanol, and ensure economical use of the valuable good (Difford). Grain alcohols do go through the process of fermentation at the start, but these strong beverages are just an advancement of their predecessors, wine and beer.
Health crazes are everywhere, and microbially produced beverages are a major player in the game. Kombucha and Kefir are two microbially produced beverages praised for their health benefits. Kombucha is a fermented tea drink made with a symbiotic colony of bacteria and yeast, better known as SCOBY. To make this drink you obtain or make a SCOBY. This colony contains one or more of the following yeast; Saccharomyces cerevisiae, brettanomyces bruxellensis, candida stellata, schizosaccharomyces pombe, torulaspora delbrueckii, and zygosaccharomyces bailii; and several bacteria strains, but always has Gluconacetobacter xylinus. After the colony is added to the mixture of tea and sugar, the yeast in SCOBY break down the sugars by alcoholic fermentation. Following this the bacterial colony ferment the alcohol by lactic acid fermentation to limit the general alcohol content, while increasing the acidity of the drink (“What Is a Kombucha Scoby or Culture?”). The health benefits of kombucha are not well researched, but are vastly promoted. Kombucha is praised for its containment of probiotics, as well as its potential to kill harmful bacteria, manage Type 2 Diabetes, and protect against certain cancers. SCOBY in kombucha releases probiotics during its fermentation process, and probiotics are known to improve gut health by introducing these healthy bacteria, and in turn regulating digestion (Thomason). In regards to its effects on Type 2 Diabetes, a study in diabetic rats found that kombucha slowed down the digestion of carbs, which reduced blood sugar levels. It also improved liver and kidney function, which targets the source of the problems with metabolization of sugar and insulin production associated with this type of diabetes (Aloulou). The cancer research on kombucha was discovered in test-tube studies, that found kombucha helped prevent the growth and spread of cancerous cells, due to its high concentration of tea polyphenols, but how the anti-cancer properties of tea polyphenols work is not well-understood (Cetojevic-Simin, Srihari). Kefir is another microbially produced beverage made from ‘grains’ of yeast and bacteria colonies mostly containing Lactobacillus brevis, Streptococcus lactis and Saccharomyces cerevisiae. These are added to mixture of milk and sugar and perform alcoholic lactic acid fermentation, releasing probiotics into a thick, milky drink (“What is Kefir?”). The health benefits of kefir are numerous like its tea-based counterpart, kombucha. It is acclaimed with being an excellent source of probiotics and other nutrients and improving bone health. The benefits of probiotics, as discussed before include introducing healthy living microorganisms to the gut, which, in turn, aid digestion. Other nutrients found in high amounts in kefir include protein, calcium, phosphorus, vitamin B12, riboflavin, and magnesium all of which are part of a health-conscious diet. Healthy bones are promoted by drinking kefir because it is a great source of calcium, but also vitamin K2. This nutrient plays a central role in calcium metabolism, and supplementing with it has been shown to reduce the risk of fractures by as much as 81% (Cockayne). Fermented beverages branch beyond the glass of wine or beer, and con be a very healthy addition to one’s diet. Kombucha and kefir are diet crazes, but not unwarranted for their immense amounts of health benefits.
Other beverages made by this process are more herald for their cultural significance. Sake is a traditional Japanese beverage with an odd backstory. The drink is a rice beer made from the fermentation of malted rice, a plant common to eastern Asian countries. Originally the beverage was used in marriage ceremonies. Sake was considered a pure beverage because it was made from the spit of virgins. Sake is just one example of this oddly produced beverage. ‘Spit drinks’ have roots in many cultures. Peruvians are known for there beverages chicca and masato. Both are made from is made from peruvian corns, choclo and yucca, respectively. Makers of these drinks spit in a vat of grains and sometimes adding yeast to allow the fermentation process to begin. These drinks work because of the enzymes naturally present in saliva that work in the human digestive process aid the breakdown of grains, allowing them to begin turning the starches into simple sugars. The simple sugars produced by the enzymes from spit are then consumed by yeast (sometimes present in the saliva, and some added) and pursue the fermentation process (Bell). These drinks are still made in sold in some countries, exposing a deep connection to beverages and culture.
From taxation to prohibition, the political effects of fermented beverages, specifically alcoholic ones are extensive. The first governmental ordinances concerning alcohol date back to nearly 1,000 years ago with those in Augsburg in 1158, from Paris in 1268, and from Nuremberg in 1293 protecting grain supplies and purity of beer (“History of Beer”). The production alcoholic beverages has developed into a very lucrative business over the centuries. The money made in this industry has in turn made money for governments through what are called sin taxes. These are the taxation of socially or physically harmful goods, in the US cigarettes are also taxed with these (Amadeo). The US makes on average a total of $5.6 billion each year though local, state, and federal taxation, about 1/100 of their total revenue. Some countries rely more or less heavily on the taxation of alcohol. Russia, a country known for its drinking practice, also has a government that relies heavily on the money made by its taxation. The average Russian household today spends over 8% of their annual income on the consumption of alcoholic beverages (Schwartz). The Russian Federation currently makes the equivalent of $8 billion USD each year on alcohol related taxes (Puzyrev). Prohibition movements have swept across many countries at one point or another throughout history. The United States’ period of prohibition began nationally with the ratification of 18th amendment in 1919. This arose from widespread religious revival beginning in the mid 1800’s. The movement was followed with much backlash and led to the illegal manufacturing and sale of liquor, known as ‘bootlegging’, as well as the creation of underground nightclubs where alcohol was sold. These became associated with the positive elements of the Roaring Twenties in American, a time with flappers, music, and fun. The American Prohibition movement ultimately failed due to the congested prisons and unaffordable price of bootlegged alcohol, which led to little support for this movement. Franklin D. Roosevelt ran for and won the Presidency in 1932 with a platform promising the end of Prohibition (“Prohibition”). Other countries have also attempted similar legislation, most to no avail, but some, mostly Middle Eastern countries, still enforce prohibition due to religious disdain (Nag). Beyond actual legislation, an alcoholic beverage has been an ice breaker for many politicians. In the US Diplomat Protocol outline, it is actually stated that “If you do not wish to drink alcohol, still take some to have in your glass for toasts”, encouraging the representatives to participate in drinking, as a sign of respect (United States). The political effects of alcohol are far reaching in many countries, and these are directly related to how the consumption of alcoholic beverages affect economics.
From ancient traditions, to modern business; creating good memories at a bar, to improving the health of millions; the microbial production of beverages is long-time practice with far reaching effects. Their process has been developed and perfected over centuries, before and along with many advancements in the understanding of chemistry. Fermented drinks will likely be made for the entirety of human civilization.