(n.) Alcohol meant for consumption is known more scientifically as ethyl alcohol or ethanol, made as a byproduct from the fermentation of fruits, grains or vegetables. The chemical reaction works like this: As yeast cells consume sugar—the essential act of fermentation—they produce both ethanol and carbon dioxide. When consumed by mammals, ethanol creates a state of intoxication, and humans have used it as a recreational psychoactive drug for millennia. When used as a beverage, it is frequently mixed with water and flavorings to make it more palatable. Today, drinking alcohols are generally broken down into three categories: wine, beer and spirits.