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alcoholic beverage made by brewing and fermenting cereals, especially malted barley, usually with the addition of hops as a flavoring agent and stabilizer. One of the oldest of alcoholic beverages (there is archaeological evidence dating to c.3000 B.C.
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A fermented malt beverage, differing from beer in containing up to 8% alcohol by volume and being hopped more heavily.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
1. a beer fermented in an open vessel using yeasts that rise to the top of the brew
2. (formerly) an alcoholic drink made by fermenting a cereal, esp barley, but differing from beer by being unflavoured by hops
3. Chiefly Brit another word for beer
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
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