A fermented liquor produced from any malted whole grain but commonly from barley malt with hops or some other material to give a bitter flavor
- an over-all title for alcohol consumption produced by fermenting a cereal (or mixture of cereals) flavored with hops
- A fermented alcohol created from any malted grain, but generally from barley malt, with hops or some other substance to provide a bitter taste.
- A fermented extract regarding the origins also components of numerous plants, as spruce, ginger, sassafras, etc.
A well. Non-gerderized Biblical name.
Name Origin: Biblical
Name Gender: feminine
liquor compounded of malt and hops. With its ordinary sense, denotes a beverage that is intoxicating, and it is within the reasonable concept of the language "strong or spirituous liquors," used in the statutes about this topic. Tompkins County v. Taylor, 21 N. Y. 175; Nevin v. Ladue, 3 Denio (N. Y.) 44; Mullen v. State, 96 Ind. 306; individuals v. Wheelock, 3 Parker, Cr. Cas. (N. Y.) 14; Maier v. State, 2 Tex. Civ. App. 296, 21 S. W. 974.
Old English beor "powerful drink, alcohol, mead," a word of much-disputed and ambiguous source, cognate with Old Frisian biar, Middle Dutch and Dutch bier, Old High German bior, German Bier. Most likely a 6c. Western Germanic monastic borrowing from the bank of Vulgar Latin biber "a glass or two, beverage" (from Latin infinitive bibere "to drink;" see imbibe). Another recommendation is that it comes down from Proto-Germanic *beuwoz-, from *beuwo- "barley." The native Germanic term when it comes to drink had been the one that yielded ale (q.v.). Alcohol had been a common drink among the majority of the European individuals, as well as in Egypt and Mesopotamia, but was proven to the Greeks and Romans just as an exotic item. [Buck] They performed have terms because of it, nonetheless. Greek brytos, used in reference to Thracian or Phrygian brews, had been linked to Old English breowan "brew;" Latin zythum is from Greek zythos, initially made use of of Egyptian alcohol and addressed as an Egyptian term but perhaps undoubtedly Greek and related to zyme "leaven." French bi
(letter.) A fermented liquor made of any malted grain, but frequently from barley malt, with hops or some other material to share a bitter taste.
- (letter.) A fermented extract associated with the roots alongside elements of various plants, as spruce, ginger, sassafras, etc.
It manufactures buttons, chemicals, starch, leather, tobacco, silk thread, paper, and hempen goods, as well as beer and wine.