The Perfect Night Out: Beer Or Liquor First?

Beer before liquor, never been sicker; liquor before beer, you're in the clear is a well-known saying that suggests drinking alcoholic beverages in a particular order can reduce the risk and severity of a hangover. However, despite its popularity, there is little scientific evidence to support this claim. The saying is likely based on old folk wisdom and subjective experiences of drinking and hangovers, rather than objective research. While the order of consumption may not significantly influence a person's hangover, factors such as the amount of alcohol consumed, genetics, and whether food was consumed alongside the alcohol can play a more significant role in determining the severity of a hangover.

Carbonation in beer

Carbonation is one of the most important contributors to the goodness of beer. It gives beer its distinct refreshing aspect and contributes to its mouthfeel. In simple terms, carbonation is the carbon dioxide gas in a liquid. To keep the carbon dioxide gas in the liquid, there needs to be pressure. With beer, this pressure is a sealed bottle cap or tab. When the pressure is released, the carbon dioxide rises to escape in the form of bubbles or carbonation.

All beer leaves the brewer carbonated. This is accomplished in one of two ways: natural and forced carbonation. In both cases, beer and carbon dioxide are sealed in a container under pressure. The beer absorbs the carbon dioxide, giving the beer its fizz.

Natural Carbonation

Natural carbonation results from the fermentation process. Fermentation produces alcohol and carbon dioxide as yeast digests the sugar in the wort. Although most of the carbon dioxide is allowed to escape during fermentation, the brewer will seal the beer in a container when it is almost complete. This is how natural carbonation is used to carbonate beer in holding vessels at the brewery and in casks.

Another way to use natural carbonation is in the bottle. In this case, the beer is allowed to ferment completely. It is left unfiltered, which leaves active yeast suspended in it. Then a small amount of sugar is added at bottling time. Once the bottles are sealed and the yeast begins to act on the sugar, carbon dioxide is released and absorbed by the beer.

Forced Carbonation

When beer is force carbonated, it is allowed to fully ferment. Then carbon dioxide is pumped into a sealed container with the beer and absorbed into the liquid. It is common to use a forced carbonation method for kegs. Forced carbonation involves pumping carbon dioxide into a keg of beer after it’s been refrigerated. After a few days, the carbon dioxide will be absorbed into the beer and will completely carbonate it.

The amount of carbonation in beer depends on the amount of sugar added. When using corn sugar, the following quantities are recommended:

• 0.5 ounces per gallon for low carbonation (dry stout, English ale)
• 0.9 ounces per gallon for medium carbonation (American ales, porter)
• 1.5 ounces per gallon for high carbonation (German weissbier, Belgian blond)

Alcohol by volume (ABV)

ABV in alcoholic beverages varies depending on the type of alcohol. Beer typically has a lower ABV than wine, which in turn is usually lower than liquor. Beer usually has an ABV between 3.5% and 7%, but there are some outliers with higher or lower ABVs. Some beers may have an ABV of less than 1%, while some IPAs might have an ABV well above 10%. The average ABV of wine is around 12%, but this can vary depending on the type of wine. Sparkling wines and white wines tend to have a slightly lower ABV of around 10%, while red wines and orange wines usually have a slightly higher ABV of around 14%. Fortified wines, which have distilled grape spirits included in the fermentation process, have the highest ABV of any wine, at around 20%. Liquor has some of the highest ABV levels of alcoholic beverages, with most liquors falling somewhere between 40% and 50% ABV.

The ABV of an alcoholic beverage is important to know, especially when creating mixed drinks or serving alcohol. Small differences in ABV can affect factors such as taste and likelihood of intoxication. Higher ABV beverages are often served in smaller serving sizes.

Total amount of alcohol consumed

The total amount of alcohol consumed is the most significant factor in determining the severity of a hangover. The order in which alcoholic beverages are consumed, such as beer before liquor or vice versa, has little impact on the severity of a hangover. The myth that "beer before liquor, never been sicker; liquor before beer, you're in the clear" is not supported by scientific evidence.

Alcohol is absorbed into the bloodstream as soon as it reaches the stomach, and by the time a hangover occurs, all the alcohol consumed has already been absorbed. Therefore, the total amount of alcohol consumed is the key factor, regardless of the order.

However, the order of consumption may indirectly affect the total amount of alcohol consumed. For example, drinking beer first may lead to slower drinking, while starting with liquor may cause a quicker spike in blood alcohol levels. Additionally, drinking beer first may lead to feeling fuller, reducing the likelihood of consuming excessive alcohol.

Other factors that can influence the risk and severity of a hangover include:

• The amount of alcohol consumed: Higher blood alcohol levels are more likely to induce a hangover.
• Eating before drinking: Drinking on an empty stomach causes alcohol to move rapidly to the intestines, where it is absorbed more quickly, leading to higher blood alcohol levels.
• Drinking frequency: Heavy drinkers are more likely to reach blood alcohol levels that result in hangovers, and repeated heavy drinking may increase severity.
• Genetics: Genes influence how the body metabolizes alcohol and can impact sleep, hydration, blood sugar levels, and blood vessel dilation, all of which affect hangovers.
• Congeners: Naturally occurring compounds in alcoholic beverages can contribute to hangovers, and certain types of alcohol have higher levels of congeners.
• Smoking: Hangovers may be more frequent and severe in smokers compared to non-smokers.

Drinking on an empty stomach

To avoid any ill effects from drinking on an empty stomach, it is best to eat some food. Eat at least an hour before drinking if you plan on consuming more than one drink in a sitting. Don't drink more than one standard drink per hour and know your limits.

If you are drinking on an empty stomach and begin to feel stomach pain or nausea, or start vomiting, it is important to stop drinking and to drink water slowly. Try to eat easy-to-digest foods with lots of carbohydrates like pretzels or bread.

Congeners in alcoholic drinks

Congeners are substances produced during the fermentation process of alcoholic drinks. They are the by-products of the reaction that converts sugars into alcohol. Congeners are responsible for the taste and aroma of distilled alcoholic beverages and contribute to the taste of non-distilled drinks.

The amount of congeners in a drink depends on the carbohydrate used, the original sugar, and the yeast strain that ferments the sugar. For example, the amount of congeners in alcohol made using grapes or cereal grains varies. Brandy, rum, and red wine have the highest amounts of congeners, while vodka and beer have the least.

Some of the congeners produced in the distillation process include:

• Alcohols, such as isobutylene alcohol, which has a sweet smell
• Aldehydes, such as acetaldehyde, which has a fruity smell present in bourbons and rums

Research suggests that congeners may be responsible for causing or worsening hangovers. According to an article in the journal Alcohol and Alcoholism, drinking beverages with more congeners usually results in a worse hangover than drinks with fewer congeners. However, the effect is not well-studied and is secondary to the total amount of alcohol consumed.

One theory about congeners and hangovers is that the body has to break down congeners in addition to ethanol, which may cause alcohol and its by-products to linger in the body for longer, contributing to hangover symptoms. Congeners may also stimulate the body to release stress hormones, causing inflammatory responses that lead to fatigue and other hangover symptoms.

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