Drink produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing. Beer is the world's most widely consumed alcoholic drink, and is the third-most popular drink overall, after water and tea. It is said to have been discovered by goddess Ninkasi around 5300 BCE, when
Non-alcoholic drink non-alcoholic drinks that are classified as alcoholic drink by most other countries. In the European Union, the labels of drinks containing only more than 1.2% ABV must state the actual alcoholic strength (i.e., show the word "alcohol" or the abbreviation "alc." followed by the symbol "% vol."). Alcohol is a psychoactive drug and some people say that the label non-alcoholic is misleading and is a threat to recovering alcoholics. Mocktails, an abbreviation for "mock cocktails", are festive, non-alcoholic party drinks. The word "mock" implying a facade of the alcoholic cocktail without any of the alcoholic content. In last few years