1.
colorless, volatile, flammable liquid produced by the natural fermentation of sugars and used in alcoholic beverages
2.
chemical breakdown by bacteria, yeast or other microorganisms
3.
(ABV) measure of how much alcohol (ethanol) is in a given volume of a beverage
4.
alcoholic beverage made from fermented grain and flavored with hops; generally less than six percent ABV; served in 12 ounce servings
5.
alcoholic beverage made from fermented fruit juice, typically grapes; usually between nine and 16 percent ABV; typically served in five ounce servings
6.
alcoholic beverage produced by distilling wine or beer down to a more concentrated form; also called distilled spirits; typically 30 to 60 percent ABV; served in 1.5 ounce servings
7.
to purify a liquid by vaporizing it, then condensing the vapor and collecting the resulting liquid
8.
(BAC) concentration of alcohol in a person’s bloodstream expressed as a percentage
9.
time period during which the manufacturing, sale and distribution of alcohol was illegal in the United States (1920 to 1933)
10.
federal mandate ordering states to increase the minimum legal drinking age to 21 years old; signed into effect in 1984
11.
business which sells alcohol for consumption at a different location
12.
business which sells alcohol for consumption at the location of sale
