Beer vs. Liquor — What's the Difference?

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. Beer is brewed from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used.

Liquor or spirit (also hard liquor, or distilled alcohol) is an alcoholic drink produced by distillation of grains, fruits, or vegetables that have already gone through alcoholic fermentation. The distillation process concentrates the liquid to increase its alcohol by volume.

A fermented alcoholic beverage brewed from malt, usually flavored with hops.

Alcoholic drink, especially distilled spirits.

A fermented beverage brewed by traditional methods that is then dealcoholized so that the finished product contains no more than 0.5 percent alcohol.

Liquid in which something has been steeped or cooked.

A carbonated beverage produced by a method in which the fermentation process is either circumvented or altered, resulting in a finished product having an alcohol content of no more than 0.01 percent.

Dress (leather) with grease or oil.

A beverage made from extracts of roots and plants

Steep (something, especially malt) in water.

A serving of one of these beverages.

An alcoholic beverage made by distillation rather than by fermentation.

(uncountable) An alcoholic drink fermented from starch material, commonly barley malt; often with hops or some other substance (like gruit) to impart a bitter flavor.

A rich broth resulting from the prolonged cooking of meat or vegetables, especially greens. Also called pot liquor.

(uncountable) A fermented extract of the roots and other parts of various plants, as spruce, ginger, sassafras, etc.

An aqueous solution of a nonvolatile substance.

(uncountable) A solution produced by steeping plant materials in water or another fluid.

A solution, emulsion, or suspension for industrial use.

(countable) A glass, bottle, or can of any of the above beverages.

To steep (malt, for example).

(countable) A variety of the above beverages.

(Slang) To make drunk with alcoholic liquor. Often used with up

(nonstandard) One who is or exists.

(obsolete) A liquid, a fluid.

To give beer to (someone)

(obsolete) A drinkable liquid.

A fermented liquor made from any malted grain, but commonly from barley malt, with hops or some other substance to impart a bitter flavor.

A liquid obtained by cooking meat or vegetables (or both).

A fermented extract of the roots and other parts of various plants, as spruce, ginger, sassafras, etc.

A parsley sauce commonly served with traditional pies and mash.

A general name for alcoholic beverages made by fermenting a cereal (or mixture of cereals) flavored with hops

Strong alcoholic drink derived from fermentation and distillation; more broadly, any alcoholic drink.

In process industry, a liquid in which a desired reaction takes place, e.g. pulping liquor is a mixture of chemicals and water which breaks wood into its components, thus facilitating the extraction of cellulose.

A liquid in which something has been steeped.

(intransitive) To drink liquor, usually to excess.

(transitive) To cause someone to drink liquor, usually to excess.

To grease.

Any liquid substance, as water, milk, blood, sap, juice, or the like.

Specifically, alcoholic or spirituous fluid, either distilled or fermented, as brandy, wine, whisky, beer, etc.

A solution of a medicinal substance in water; - distinguished from tincture and aqua.

To supply with liquor.

To grease.

Distilled rather than fermented

A liquid substance that is a solution (or emulsion or suspension) used or obtained in an industrial process;

The liquid in which vegetables or meat have be cooked