Re: Not too long ago
@Richard Taylor2: The organism in beer, makes the ethanol (yeast) as a waste product to carbohydrate metabolism - and also as an antimicrobial. This will prevent the growth of most bacteria. Hops have a range of antibiotic mechanisms, and together you get nice beer.
Wine reaches a higher ABV (~16%), although the yeast may not be that different, due to the richer substrate (fructose is probably much easier to metabolise than generic CxHyOz).
Alcoholic drinks in moderation are probably better for you, if only because ethanol tolerance is probably not a naturally occurring trait of most pathogens.
Besides, what else are you going to have with your vindaloo?
P.
Biting the hand that feeds IT
