Global alcohol consumption
This article is incomplete because it is pending further input from participants, or it is a work-in-progress by one author.
Please comment on this article's talk page to share your input, comments and questions.
Note: To contribute to this article, you may need to seek help from the author(s) of this page.
There are many varieties of beer, wine and liquor throughout the world
Alcohol consumption by country
Main article: Culture in Burgundie
Alcohol has a somewhat ritualistic role in Fhainnin culture, being a symbol of health, peace, fertility, and religious sentiment among pagan communities. In antiquity, clans would often mix hallucinogens into their moonshines and hops, viewing alcohol as clearing one's vision and allowing them to see into the future. This practice faded out as Christianity became predominant, but numerous traditional used for alcohol remain.
Alcohol is given as apologies, as a gift of friendship and traditionally to seal contracts, and to mark occasions, to the extent that drinking beer together after making a deal is usually considered binding similarly to a signature if it can be proven. Apologies made with alcohol are typically rated both by quantity and quality; an entire keg of quality scotch would make am appropriate state gift, while in common life those who still practice such rituals typically only purchase pints or bottles depending on context.
Red wine is considered uncouth and has associations with Latin growers, while the country has noteworthy production of hazy beers, white wine, gin, and whiskey. Other drinks are made but not commonly due to growing climate, and Faneria produces a significant plurality of global scotch whiskey.
Alcoholic beverages play a central role in Kiravian culture, being used for nutritional, recreational, medicinal, and ritual purposes, among others. Kiravia is both a leading consumer and a leading producer of alcoholic beverages, with Kiravian beer, whiskey, cider, and other products marketed throughout Ixnay.
Beer is the most popular form of alcoholic beverage in Kiravia, and is an important fixture of the Kiravian diet. Brewing is done at the level of individual households and farmsteads, monasteries, and micro- and craft breweries with regional markets; as well as by large corporate operations with nationwide and international reach. Kiravian beer styles are extremely diverse, with the Corcoran Institution's Museum of Kiravian Brewing and Distillation Arts having catalogued 312 distinct styles of beer either native to Kiravia or thoroughly nativised before Kirosocialism, around half of which can be considered "heirloom" or "heritage" styles that are endemic to specific localities and may or may not be commercially available. However, there are a few major styles that account for the majority of commercially available Kiravian beer, namely porters and stouts (mainly from Northeast Kirav), red ales (mainly from the Mid-Continental region), and Kiravian Pale Ale in its several varieties. Barley is grown in nearly all arable parts of the island continent and Æonara, while the main hop-growing regions are the Eastern Highlands, the West Coast and wetter areas of the Western Highlands, and South Kirav. Hops cannot be reliably grown in the far northern fringes of Great Kirav or most parts of Koskenkorva, but this has not deterred denizens of these climes from brewing beer. Instead, they have turned to other botanicals to impart flavour and antiseptic properties to their beer, including conifer buds and needles, heather and elderberry. Spruce ale and pine ale have been adopted beyond their original range and are now produced even in hop-producing areas such as Trinatria and Kaskada.
Whiskey is by far the most popular hard liquor in Kiravia, and is both a cherished cultural institution and essential fixture of daily life for tens of millions of Kiravians. Consumed throughout the Federacy (but especially popular in the Highlands, regions with large Celtic populations, and the North Coast), whiskey is an extremely popular recreational beverage, and is also used medicinally to treat digestive issues and chronic pain. It features in many Kiravian cultural rituals, such as as a libation shared by the bride- and groom-to-be in betrothal ceremonies and as an offering (often burnt) at the graves of one's ancestors. There is a long history of whiskey being used as a medium of exchange in Kiravia that continues to the present day.
Wine has traditionally had a more marginal place in the (Great) Kiravian diet compared to whiskey and beer, though its popularity has been steadily growing for decades, especially among the affluent and those in coastal cities. Few parts of the Kiravian Federacy are well-suited to the cultivation of grapes, although a cold-hardy variety introduced by Burgundine immigrants is used to produce table wine in parts of central and southern Great Kirav. Wine is much more popular in Sydona, which alone accounts for over 90% of Kiravian wine production and 45% of Kiravian wine consumption.
In Urcea, the legal drinking age is 20, lowered from 24 in 1974 by the Alcoholic Commercial and Public Safety Act.
Beer is the most popular alcoholic beverage in Urcea by a significant margin, and the most popular kind of beers are goldwheats and pilsners, and many of the best-selling beers are domestics, with hops and wheat grown in the province of Goldvale and brewed elsewhere. Wine, especially wines from southern Urcea and particularly from Canaery, is growing in popularity.
Corumm has a history of alcohol consumption dating back hundreds of years. The predominant drink is 'Mijiu' which is liquor distilled from grains such as rice or wheat, crops that are a staple of the populations diet and readily available. The production of distilled spirits is heavily subsidized by the state and geared mostly for internal consumption although there have been recent efforts to ratchet up exports. Beer and wine are derided as foreigner drinks and consumption is quite low in comparison.
The people in the near arctic lands of Vithinja have had a long history of alcoholic consumption for the purpose of showing you are an adult as well as many other important parts of the culture of the Vithjan people.
Vithinja does not have any limitation on drinking age, instead simply requiring a person to have ID that shows that they are an adult. These ID's require a test where an individual proves themselves mature, both physically and psychologically. This was once a problem for foreigners as they would have to go through these tests no matter what age they where, put since 1995 the legal drinking age for foreign adults in Vithinja has been set at 15 years old.
Vithjans mostly prefer local liquor, as it is to a large degree cultural to drink the most local liquor available, but the younger generation has started to enjoy some great imported products, mostly from Kiravia.
Stenzans have been consuming alcohol since ancient times, with tribal hooch and moonshine being very common in pre-colonial Stenza. Corummese colonization brought the mainstream alcohols to Stenza, staying around long after the Corummese left to be enjoyed by all.
Alcoholic beverages have long been a staple of Grusslander identity and culture, with a strong tradition of brewing and fermenting alcoholic beverages dating back millennia. Evidence of beer and wine production has been found at many archaeological sites, where traces of yeast, hops, and wine were extracted from clay pottery and jugs.
Today, beer in particular is enjoyed almost daily by most locals. When the first foreign fast-food chains opened in Hoffstadt in 1989, many patrons were dismayed at the lack of beer on the menu as locals generally expect to have a half-pint at lunch time. While most regions have their own local brewery or preference, the market as a whole has been dominated by a dozen or so larger beer conglomerates. This has gradually changed since 2005, when deregulation allowed a large number of craft and local beers to reach the wider market.
Wine, while always available, was traditionally reserved for nicer dinners or social events. Under the People's Republic, a large proportion of grapes were devoted to the production of fortified wines; popular with managers and party elites who had first-take, cognac and brandy were typically export-oriented and domestic supply was often only released around the Christmas season. In more recent years, wines have been growing in popularity and steadily improving in quality and access is open to market forces.
Grusslander laws regulating alcohol use and sale are mostly focused on protecting vulnerable groups (such as youths, abuse victims, and addicts) and encourage responsible approaches to alcohol consumption. In private settings there is no drinking age, but parents and guardians are responsible for adverse outcomes for the youth. In public, the drinking ages are staggered: 14 for undistilled (fermented) alcoholic beverages with permission of their Responsible Adult; 16 for for undistilled (fermented) alcoholic beverages without needing permission of their Responsible Adult; and finally 18 for access to any alcoholic beverage.