Khamri

Khamri (or khamro) is the general term for beverages containing ethanol, a type of alcohol. Ethanol is produced through fermentation, a process in which yeast bacteria convert sugar into alcohol and carbon dioxide.

The strength of khamri is measured by the percentage of ethanol in the beverage's volume. Fermented beverages only—such as beer and wine—typically have lower strength, whereas distilled beverages, such as whisky, vodka, and rum, have higher strength, because distillation concentrates the alcohol content.

Types

The main types differ in their ingredients. Beer is made from malted grain, usually barley, which is boiled with hops. Wine is made from pressed grapes. Other beverages are made from apples, rice, or honey. Distilled beverages begin with a fermented drink, from which alcohol and water are then separated by heat and steam.

Effects on the body

Ethanol enters the bloodstream immediately and is then broken down mainly by the liver. It slows the central nervous system, affecting decision-making, physical coordination, and memory. Chronic and heavy use is linked to liver disease, heart problems, and certain cancers. It can also cause addiction.

Religion and law

Islam forbids khamri, a ruling that has led many Muslim countries—including Somalia—to ban or restrict its sale. Other countries have regulatory systems: minimum age requirements, specific taxes, and controlled licensing. Many countries also prohibit driving a vehicle after consuming alcohol, using a standard measure of blood alcohol level.

History and society

Fermented beverages are among the oldest things humans have produced; ancient evidence has been found in various places around the world. Distillation came later, particularly through techniques developed by Islamic scholars of chemistry. Today khamri is a major global industry and carries various social customs and traditions.