Barley wine One of the oldest styles of beer, the current form of barley wine originated in England during the 15th and 16th centuries. In the 18th century, it developed a short-lived popularity with English aristocracy, who were looking for an alternative to wine that had the same alcoholic strength. The first beer to be marketed as "barley wine" was Bass No. 1 Ale, around 1870. The Anchor Brewing Company introduced the style to the United States in 1976 with its Old Foghorn Barleywine Style Ale. Old Foghorn was styled as "barleywine" (one word) out of fear that occurrence of the word
Alcoholic drink Sake is a popular example of "rice wine". Sparkling wine like French Champagne, Catalan Cava or Italian Prosecco can be made by means of a secondary fermentation. A distilled drink or liquor is an alcoholic drink produced by distilling (i.e., concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables. Unsweetened, distilled, alcoholic drinks that have an alcohol content of at least 20% ABV are called "spirits". For the most common distilled drinks, such as whiskey and vodka, the alcohol content is around 40%. The term "hard liquor" is used in North America to distinguish distilled drinks