History of alcoholic drinks even had a god whose hieroglyph was a winepress. The ancient Egyptians made at least 17 types of beer and at least 24 varieties of wine. The most common type of beer was known as hqt. Beer was the drink of common laborers; financial accounts report that the Giza pyramid builders were allotted a daily beer ration of one and one-third gallons. Alcoholic beverages were used for pleasure, nutrition, medicine, ritual, remuneration and funerary purposes. The latter involved storing the beverages in tombs of the deceased for their use in the after-life. Numerous accounts of the period stressed the importance
Korean alcoholic drinks A regional, slightly-creamier variant, originally from Gyeonggi-do, is called "dongdongju". Another variety, called "ihwaju" (hangul: ; hanja: ; "pear-blossom wine") is so named because it is brewed from rice with rice malt which ferments during the pear-blossom season. "Ihwaju" is often so thick that it is eaten with a spoon. A similar drink is known as "Gamju"; this name is also used for non-alcoholic sweet drinks, including "Sikhye" (). "Cheongju", or "yakju", is a refined rice wine made from steamed rice which has undergone several fermentation stages. Also known as "myeongyakju" or "beopju", it is distinguished from "takju" by its