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Alcohol

Alcohol came to America with the explorers and colonists. The Mayflower landed at Plymouth in 1620 partly because they were running especially low on beer and the necessary ingredients to ferment more. Spanish missionaries brought grapevines and made wine. The Dutch distilled fermented mixtures in 1640, and in the Massachusetts Bay Colony, brewing ranked next in importance after milling and baking.

Americans still love to drink. Statistics from different national surveys do not agree precisely, but they're close enough to make the following estimates about the drinking behaviors of all adults age 18 and older and college students specifically:

  • About 65% of all adults and 82% of college students consumed at least one drink during the past year.
  • About 50% of all adults and 70% of college students are current drinkers, having consumed at least one drink during the past month.
  • Nearly 23% of all adults and 45% of college students can be classified technically as binge drinkers, defined as having consumed 5 or more drinks on one occasion at least once during the past month.
  • Less than 10% of all adults and college students are considered heavy drinkers, defined as having had five or more drinks on five or more occasions in the past month.



Programs and Classes
Individual Consultations
The Adult Children of Alcoholics (ACOA) Group
e-TOKE Marijuana Self Assessment
Choices Class
Alcohol Education Program for Minors (AEPM)
Quitters - Smoking Cessation Classes
Center for Students in Recovery
Safe Ride Program
Alcohol Medical Emergency Call for Help
Peer Education Program
Workshops
Beer, wine, and liquor all contain some amount of ethyl alcohol, or ethanol - distinct from other kinds of alcohol, such as rubbing alcohol, which is poisonous if taken internally. In its purest form, ethanol is colorless and odorless.

Ethanol is made by two methods:
  • Fermentation is a natural process that occurs when yeasts combine with plants like potatoes, fruits, and grains. When the sugar in the plants sits for a while with the yeast, it produces an enzyme that converts into alcohol. Natural fermentation can produce alcoholic beverages like beer and wine that contain up to 14% ethanol.
  • Distillation is a simple mechanical process that starts with boiling fermented fruit or grain mixtures. Since alcohol boils at a lower temperature than other liquids, it turns into steam sooner and separates from those liquids. The steam is caught in a cooling tube and transferred to a different container where it turns back into liquid, leaving the other liquids behind. When the alcohol liquid is distilled several times, it can produce up to 95% pure ethanol. Distillation is typically used to produce spirits, also known as liquor (e.g. rum, vodka, whiskey, etc.).

"Proof" is the standard measurement of the amount of alcohol in a product. It is based on a formula that expresses ethanol concentration or percentage. Proof appears on labels of foods and beverages that contain alcohol. Generally, the proof number on a label equals two times the percentage of alcohol in that product.

The ethanol concentration, or proof, of different types of popular beverages varies widely.

  • Beer: 8-12 proof (4%-6% ethanol)
  • Wine: 14-28 proof (7%-14% ethanol)
  • Distilled spirits (also known as liquor): 80-190 proof (40%-95% ethanol)

The majority of distilled spirits sold in liquor stores are 80 proof (40%) and 100 proof (50%) alcohol. Some highly concentrated forms of rum and whisky run as high as 75%-95%. For example, Everclear, a brand of grain alcohol, is distilled to concentrations of 190 proof (95%) and 151 proof (75.5%) alcohol. (It is illegal to purchase the 190 proof version of Everclear in many U.S. states. This is due to the fact that it is clear, odorless, and so potent that consuming it can be very dangerous.)


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