Blood sausage similar ingredients, is also eaten in Bosnia, Croatia, Serbia, and Slovenia during winter time, usually with sauerkraut and cooked potatoes. In Romania, the traditional "sângerete" (from "sânge", "blood" in Romanian) is made from shoulder butt pork meat, pork blood and a filler such as pre-boiled rice seasoned with pepper, garlic and basil. It has many regional variants, but the most common are the "sângerete" from Transylvania. Similarly, in Czech cuisine, "jelito" is made from second-rate pork, pig's blood and peeled barley; the stuffing served by itself, unformed, is called "prejt". In Denmark, "blodpølse" is made from pigs's blood and suet,
Barley more diverse sources of alcohol, such as the more common corn, rye and wheat in the USA. In the US, a grain type may be identified on a whisky label if that type of grain constitutes 51% or more of the ingredients and certain other conditions are satisfied. About 25% of the United States' production of barley is used for malting, for which barley is the best-suited grain. Barley wine is a style of strong beer from the English brewing tradition. Another alcoholic drink known by the same name, enjoyed in the 18th century, was prepared by boiling barley in