Social drinking

SOCIAL DRINKING

A PRESENTATION
By

A B PRASAD
1

©Copyright by AB. PRASAAD

DRINKING CULTURE
• Refers to customs and practices associated with
consumption of alcoholic beverages
• Alcoholic beverages and social attitudes towards
drinking vary round the world
• Every civilization has independently discovered
the process of brewing beer, fermenting wine and
distilling spirits

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• Alcohol and its effects have been present in
societies through out history
• Drinking is documented in the Hebrew and
Christian bibles and in Greek literature

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Social Drinking
• Casual drinking in a social setting without an
intent to get drunk
• Good news is often celebrated by a group of
people having a few drinks
Example: Drinks may be served to “Wet the baby’s
head” in the celebration of a birth

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• Buying some one a drink is a gesture of goodwill
• It may be expression of gratitude or it may work
the resolution of dispute

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Alcoholic Beverages
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1.
2.
3.

Contains Ethanol, commonly known as alcohol
3 General classes
Beer
Wines
Spirits

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Legally consumed in many countries
Over 100 countries have laws regulating their
production, sale and consumption
Min. Age-16 to 25 years

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• Many nations set at 18 years
• An important part of social events
• Beer and wine are produced by fermentation of
sugar or starch containing plant material
• Beverages produced by fermentation followed by
distillation have higher alcohol content are known
as spirits

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BEER
• Oldest and widely consumed alcoholic beverage
• Third most popular after water and tea
• Produced by brewing and fermentation of malted
barley
• Wheat, rice
and maize
are also used
• Alcoholic beverages fermented from non cereal
sources (Grapes or Honey) or are fermented from
unmalted cereal are not classifies as beer
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BEER
•

Two types of Beer Lager
Lager
Lager
1. Lager
2. Ale
a. Pale ale
b. Stout
c. Brown ale
Alcohol Content: 4% to 6%
varies from 2% to (ABV) some times 12%)
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WINE
• Mainly produced from grapes
• Also produced from plums, cherries or apples
• Fermentation Involves longer process than beer
and long aging process (Months or years)
• Alcohol: 9% to 16% (Alcohol by volume)

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WINE
• Sparkling wine (Champagne) is made from
secondary fermentation
• Fortified wine (Sherry and Port) is made by adding
brandy

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SPIRITS
• Unsweetened, distilled alcoholic beverage
containing more than 20% alcohol (ABV)
• Spirits are produced by the distillation of
fermented base product

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IMPORTANT SPIRITS
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WHISKY
RUM
BRANDY
VODKA
GIN
LIQUEURS
TEQUILA

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Ingredients
Grains
Source

Name of fermented
beverage

Barley

Beer, ale, barley wine Scotch whisky,
Irish whiskey, shōchū
(mugijōchū) (Japan)
Rye beer, kvass
Rye whiskey, vodka
(Poland), Korn
(Germany)
chicha, corn beer,
Bourbon whiskey;
tesguino
and vodka (rarely)

Rye

corn

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Name of distilled
beverage


Source

Name of fermented beverage

Name of distilled
beverage

wheat

wheat beer

horilka (Ukraine), vodka,
wheat whisky,
weizenkorn (Germany)

sorghum

burukutu (Nigeria), pito (Ghana),
merisa (southern Sudan), bilibili (Chad,
Central African Republic, Cameroon

maotai, gaoliang, certain
other types of baijiu
(China

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millet millet beer (Sub-Saharan
Africa), tongba (Nepal, Tibet),
boza (the Balkans, Turkey)
rice

beer, brem (Bali), huangjiu and
choujiu (China), Ruou gao
(Vietnam), sake(Japan), sonti
(India), makgeolli (Korea), tuak
(Borneo Island), thwon (Nepal)

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aila[disambiguation
needed ] (Nepal), rice
baijiu (China),shōchū (
komejōchū) and
awamori (Japan), soju
(Korea


Fruit juice
Source

Name of
fermented
beverage

Name of distilled beverage

juice ofgrapes,

wine

brandy, Cognac (France), Vermouth, Armagnac
(France), Branntwein (Germany),pisco (Peru,
Chile), Rakia (The Balkans, Turkey), singani
(Bolivia), Arak (Syria, Lebanon, Jordan),
törkölypálinka (Hungary)

juice ofapples

cider (U.S.: "hard
cider"), Apfelwein

applejack (or apple brandy), calvados, cider

juice of pears

perry, or pear
Poire Williams, pear brandy, Eau-de-vie (France),
cider; poiré (France pálinka (Hungary)

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juice ofplums

plum wine

slivovitz, țuică, umeshu,
pálinka

juice ofpineapples

tepache (Mexico)

bananas orplantains

Chuoi hot (Vietnam),
urgwagwa (Uganda,
Rwanda), mbege(with millet
malt; Tanzania), kasikisi (with
sorghum malt; Democratic
Republic of the Congo

gouqi

gouqi jiu (China)

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gouqi jiu (China)


coconut

Toddy (Sri Lanka

arrack, lambanog (Sri Lanka,
India, Philippines)

ginger with sugar, ginger
with raisins

ginger ale, ginger beer,

Myrica rubra

yangmei jiu (China)

yangmei jiu (China)

pomace

pomace wine

Raki/Ouzo/Pastis/Sambuca
(Turkey/Greece/France/Italy)
, tsipouro/tsikoudia(Greece),
grappa (Italy), Trester
(Germany), marc (France),
zivania (Cyprus),aguardente
(Portugal), tescovină
(Romania), Arak (Iraq)

ginger wine

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Vegetables
Source

Name of fermented
beverage


juice of ginger root ginger beer (Botswana)

potato

potato beer

horilka (Ukraine), vodka (Poland and
Germany), akvavit (Scandinavia),poitín (
poteen) (Ireland)

sweet potato

shōchū (imojōchū) (Japan), soju (Korea)

20


cassava/manioc/yuca

nihamanchi (South
America), kasiri (SubSaharan Africa),chicha
(Ecuador)

juice of sugarcane, or
molasses

basi, betsa-betsa
(regional)

rum (Caribbean), pinga or
cachaça (Brasil),
aguardiente, guaro

juice of agave

pulque

tequila, mezcal, raicilla

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Source

Other ingredients
Name of fermented beverage


sap of palm

coyol wine (Central America),
tembo (Sub-Saharan Africa),
toddy(Indian subcontinent)

sap of Arenga pinnata,
Coconut,Borassus
flabellifer

Tuak (Indonesia)

Arrack

honey

mead, horilka (Ukraine), tej
(Ethiopia)

distilled mead (mead brandy
or honey brandy)

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Source

Name of fermented
beverage

Name of distilled
beverage

milk

kumis, kefir, blaand

arkhi (Mongolia)

sugar

kilju
and mead or sima (Finlan
d)

shōchū (kokutō shōchū):
made from brown sugar
(Japan)

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On a per capita basis here are the top 20 drinking countries in the world:
Luxembourg
Hungary
Czech Republic
Ireland (Hello, Paragon Relocation Dublin office!)
Germany
Spain
Portugal
United Kingdom
Denmark
Austria
France
Cyprus
Switzerland
Belgium
Russia
Slovakia
Latvia
Romania
Finland
Netherlands
Other countries of note that didn’t make the top 20 list include Italy (24), the United States (26), Brazil (41), China
(42), and Mexico (45).
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ALCOHOL CONTENT IN BEVERAGES
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Stated as ABV or as proof
Alcohol by volume at 60 degrees F
80 proof is 40% by volume
Yeasts cannot reproduce if alcohol is higher than
18%-Practical limit for fermented beverages

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Standard Drink

• It is to quantify alcohol intake
• One standard drink always contains the same
amount of alcohol regard less of serving size or
type of beverage
• Varies from country to country

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What Is A Standard Drink?

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•
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Alcohol is a moderately good solvent
Flavoring and coloring is possible
Flash point = Ignition temperature
40% ABV = 79 Degrees F(26 degrees C)
Pure Alcohol = 62.88 Degrees F (17.6 Degrees C)

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DRINKING ETIQUETTE
THE GUZZLERS BEER:
• Best consumed directly from the bottle (This helps
preserve the foam-But it is a not a good etiquette)
• Glass: Classic Pilsner style glass, Beer goblet or
Mug

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BEER
• The Pour: Only specific for the beer- not for other
drinks
• Preferable to have a few inches of foam at the top
of the glass as it keeps beer fresher, by preventing
the bubbles from escaping
• To give your glass of beer a nice head, tilt it while
pouring and gradually straighten the glass
• Avoid the bottle touching the glass
• Serve at 4 to 5 Degrees C
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The Sniffers wine
• Holding the wine glass is an art and technique
• Glass- 2 types
a. With stem
b. Without stem
• Stemmed glasses for wine and champagne
• White wine glass has a smaller bowl than red wine
glass

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• Champagne is best consumed in a flute as
opposed to the earlier saucers
• Hold it by stem as it looks elegant and prevents
transferring warmth of your hand to the bowl of
the glass
• Pinch the stem between your index finger and
thumb

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• Wine glass should only a quarter to a third full
• Hold it at empty portion
• Serve at:
White wine – 8 to 10 Degrees C
Red wine – 16 to 18 Degrees C
Champagne – 5 to 6 Degrees C

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THE TASTERS WHISKY
• There is no right way or wrong way to drink
whisky
• Some prefer Tulipglass to traditional high ball
• Neat or with water/soda and ice
• For single malt there are some interestingly
shaped glasses
• Glencairn Glass

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• Finer scotches or single malt - drink neat
• Neat with a splash of cold water to release aroma
• Smell before you start drinking and sip swirl like
wine
• Fine whisky must be enjoyed slowly

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The shooters white spirits
Vodka and tequila
• Best as shots
• Also ideal as mixed drinks
• Tall glass known as highball if you are adding a
mixer and ice
• If you like it neat- pick a shot glass

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• Put them in a freezer before drinking neat
• Chilled shot- you won’t need salt or lime
• It’s a sin to dilute with any thing, the finer and
aged variants

jose cuervo 1800-Tequila

Coleccion tequila
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Tequila shot

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The shooters dark spirits
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Rum and cognac
Fine cognac shouldn’t be diluted
Mixed drink or straight up
Glass: Mixed drink – Highball
Rum and water – Low ball
Warm cognac in your hand to
let the flavors flow

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GIN
• It’s a combination of alcohol, water and various
flavors
• Doesn’t improve with age
• Fans from all age groups and both sexes
• Traditionally used as a health tonic
• Made from any spirit

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3 categories of Gin
Distilled Gin
Compound Gin
Dry Gin
First developed as a medicinal tonic
It has less calories

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• In addition to the spirit, a collection of botanicals
and juniper berries play an important part
• Lemon, orange peel, cinnamon, lime peel,
coriander, nutmeg, preservatives and colorants
are added
• Rarely consumed alone
• Used for making cocktails

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LIQUEURS
• Alcoholic beverage flavored with fruit, herbs,
spices, flowers, cream and bottled with added
sugar
• Quiet sweet
• Not aged for long
http://t2.gstatic.com/images?q=tbn:ANd9GcQ5_aaSgYdjNeJ0tj_ADfrQHUJ7FBj_x2qc7CslnqfTXUgcBMMx

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• The distinction between spirit and liqueur
• Some spirits are also flavored
(flavored vodka)
• Liqueurs contain added sugar but not spirits
• Dessert wines taste like liqueurs
• Dessert wine doesn’t contain sugar

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LIQUEURS
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Low alcohol content than spirits
15% to 30% ABV
Some liqueurs contain 55%
They are often served with or after dessert
They are served by themselves, poured over ice,
with coffee, mixed with cream or other mixers to
create cocktails

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List of Liqueurs
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Berry Liqueurs
Chocolate Liqueurs
Coffee Liqueurs
Cream Liqueurs
Flower Liqueurs
http://upload.wikimedia.org/wikipedia/commons/9/90/Ouzo_-_plomari.jpg
Fruit Liqueurs
Herbal Liqueurs
Honey Liqueurs
Nut flavored Liqueurs
Whisky Liqueurs
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Downing a drink doesn't require any specific skill
Avoid dribbling it down your chin
Picking correct glass
Pouring it the right way
Etiquette is for greater enjoyment of your experience

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Free Drinks in various cultures and traditions
• Wedding receptions
• To increase attendance at a social or business
function
• Offered to casino patrons to entice them to
continue gambling
• ‘Happy hours’ in star hotels
• “Ladies drink free” at some bars to attract
women( who would attract more men)

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Session Drinking
• Drinking a large quantity of beer during a session
(Specific period of time) without becoming
intoxicated
• Beer contains low alcohol content (4% to 5%)

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Binge Drinking
• Drinking solely for intoxication
• The national institute of alcohol abuse and
alcoholism (NIAA), defines binge drinking where
blood alcohol concentration (BAC) is 0.08 grams
percent or above
• Men consuming 5 or more drinks in 2 hours
• Women consuming 4 drinks
• In UK, Australia, Ireland, New Zealand, USA,
Northern Europe, Belgium university
students indulge in Binge drinking
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Speed drinking or competitive drinking
• Drinking in a shortest period of time without the
intention of intoxication
• Guinness world records listed several records
• Bob Hawke, the former Australian PM was
immortalized in the Guinness book of records for
sculling 2.5 pints of beer in 11 seconds
• Banned in 1991 (Guinness world records)

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Why social drinking?
• Drinking is relaxing for many people
• Is a social norm in many cultures
• Social lubricant – making people feel more at ease
when meeting others

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What is not a part of social drinking?
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Drinking to get drunk
Drinking and driving
Binge drinking
Drunken sex
Stumbling or slurring your speech
Black outs
Vomiting
Alcohol poisioning
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How to be a successful social drinker?
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Set limits before you drink
Drink moderately (Up to 3 drinks)
Don’t take multiple shots
Avoid drinking alone
Don’t play drinking games
Intersperse non-alcoholic drinks with alcoholic
drinks
• Avoid taking drinks on empty stomach
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Drinking Etiquette
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Never pour your own beverage
Some one will pour it for you
You must pour for others
Glasses should never be empty
For the purpose of buying drinks In a pub, the new
comer should offer a drink to a companion
• Drink at lunch and dinner

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Uses
• Consumption of alcoholic drinks was a way of of of
of avoiding water-borne diseases
• Alcohol kills bacteria
• Alcohol content of the beverages allows them to
be stored for years
• Commonly kept aboard sailing vessels as an
important source of hydration for the crew (Beer)

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In cold climates keeps the body warm
It dilates peripheral blood vessels
Quickly absorbed source of food energy
Blood alcohol level up to 0.05% is considered
within social drinking range

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Calories in alcoholic drinks
Alcoholic
drink

Serve size

Calories per
serve

Alcohol
(grams)

Beer 5%

375 ml

135 cals

18.8g

White wine
dry

200ml glass

135 cals

18.3g

Red wine

200ml glass

133 cals

18.3g

Spirits

1 nip 30ml

60 cals

12g

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Prohibition
• The legal act of prohibiting the manufacture,
transportation and sale of alcohol and alcoholic
beverages
• Introduced and became unpopular in many
countries
• Saudi Arabia, Kuwait, Sudan, Pakistan, Iran, Libya
have prohibition

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Effects of Alcohol
• It is a Psychoactive drug that has a depressant
effect
• High blood alcohol content reduces attention and
slows reaction speed
• Addiction to alcohol is known as alcoholism

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Effect of Alcohol on health
• Short term – Intoxication and dehydration
• Change in the metabolism of liver, brain and
alcoholism
• Slurred speech, clumsiness and delayed reflexes
(Brain)
• Severe alcohol poison can be fatal
• Can result in low blood sugar

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• Ordinary intoxication
– 0.08% (Blood alcohol content)
• 0.45% is fatal
• Some people have
low tolerance for alcohol
• Results in vomiting or unconsciousness
• Chronic drinkers can remain conscious even at
0.40%
• Proclivity to alcoholism is partially genetic
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Effects of Alcohol
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Thiamine deficiency (Vitamin B)
Dementia
Muscle cramps
Nausea
Loss of appetite
Nerve disorders
Depression
Osteoporosis (Due to deficiency of vitamin D)
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• Moderate drinkers 35% less likely
to have heart attack
• Reduced rate of coronary heart disease
• Daily consumption increases the risk of cancer
• Red wine protects against cancer
• Diabetes people should avoid sugary drinks such
as dessert wines and liqueurs
• Moderate drinking increases longevity

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Alcohol expectation
• Beliefs ratify behavior
• People tend to confirm to social expectations

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