Is alcohol bubbly Or even a bit fizzy

Why is soda or aerated drinks mixed with alcohol? What are the benefits and harms?

Expensive (or a very good) whisky would taste best when you drink them without mixers like soda, water, cola, or fruit juice.
Mixers are required when you drink not so good whiskies. Especially when the taste is very bad and unbearable.
Mixing Soda gives an exquisite taste than mixing with juices or cola. Also the color doesn't change if mixed with Soda or water.
While in comparison with water, Mixing Soda helps in digestion, particularly when u take lot of side items. Mixing water is fine when only few pegs are to be taken.

Does that "Fizzy Bubbly" stuff exist?

YES it does exist i have had some before , i cannot remember the brand name however ...the girl that asked why you would even ask, is retarded

if/when i find a link with information on this product i will post it

Can you make ice lollies using fizzy drinks?

Yes. You can make ice lollies out of any liquid that will freeze. But the fizz will make the ice crystals form differently, and it won't hold its form as well as juice or punch would. It may even be difficult to get the lolly out of the mold without it breaking, because the the fizz will make the ice so unstable. It won't stay bubbly though. You might get a pocket of air in the middle, but the freezer will kill the fizz.

Alcohol freezes at a different temperature than water. So if you try to freeze any alcoholic beverages, there will be a little separation, and the flavor will become distorted. I wouldn't suggest it.

Was medieval beer bubbly?

No. Or, at least, only slightly, though it could be foamy when poured.

Fermentation produced carbon dioxide, which gives fizzy beverages their fizz, in Medieval beer just as it did in other fermented beverages. However, it wasn’t fermented or stored in airtight containers, so pretty much all of that CO2 escaped, leaving the resulting beverage flat.

I’ve tasted a “traditionally” brewed beer, and I have two observations relative to bubblyiness. First, I felt that it had the very faintest possible effervescence on the tongue, like a soft drink left out and open for several hours. Second, it was unfiltered, with ground malt or grain still in it. This means that when poured, the particle-rich liquid could produce a bit of foam in ways which a filtered drink would not. So, then, a Medieval beer could be bubbly in a sense, but not bubbly in the way that modern beer is.

Is alcohol bubbly? Or even a bit fizzy?

No, alcohol is not. But some alcoholic drinks are.
The fermentation process which produces alcohol is bubbly. Most wines are bottled after the fermentation process is finished, so there are no bubbles left.
But some are bottled before fermentation is finished, and some bubbles remain in the bottle. To make champagne and similar very bubbly wines, a little sugar is added before bottling too, giving more fuel for the fermentation and allowing it to build up pressure. That's why a champagne stopper is wired in place and stoppered so tightly; an when you do work it loose, it pops and could hit you in the face.
Beer is always bottled or canned with active bubbles.
You may have noticed that if your apple juice or grape juice gets old, it starts to get a little fizzy and funny tasting. It is actually starting to ferment and produce alcohol. You can taste it, but there is generally not much; and it may not taste good because it is a wild yeast, not a regular wine yeast, that has gotten into it, and there may be other contaminants also.

I like bubbly drinks but not I'm not thrilled about drinking soda or beer too much or too often, what alternatives are there?

Sodastream. You can make your own bubbly water that you add whatever flavour you want to. They have syrups for it, or you can mix it with juice or wine or pretty much anything.

There are two major benefits to it.

Many commercial sparkling waters have sodium (salt) added to them. This is to “quench your thirst” more effectively. However, it also leads to fluid retention, especially if you drink a lot of it. Sodastream is just straight CO2 injected into plain water. Nothing else.
It’s much better for the environment than buying bottles of water. The bottles used are biodegradeable. They have an expiry date on them, but they last for a few years. So no more hauling liquids home and hauling empties back to the store all the time. It’s so much easier.

You also end up drinking a lot more water, which is good for your health.

Please note, I am not in any way affiliated with Sodastream. I am just an enthusiastic sodastream user. After many years of drinking coke, I don’t drink any soft drinks anymore. That is largely due to this carbonation system.

What is so special about drinking beer?

From grains from the soil, harvested, roasted. They get roasted differently. That makes different flavors. You can roast them a whole lot, even to blackish, for things like porters and stouts. Even that aspect of it is a craft.

Then these grains are steeped like a tea, the sugary concoction boiled with hops. Hops is trippy to farm. Takes about 3 years to establish decent hops from what I understand. They grow up in height, and are tricky to pick because the dust on the skin causes people to get sleepy. That in it’s own is also a craft.

Then some yeasts, this living mysterious thing, eating and digesting, gets added as you let everything sit. The yeast eats up the sugars and makes your alcohol, and also the whole flavour of your mix starts to change in taste, as a bulk of the sweetness disappears, and it become more complex. Almost perfumy, if you have a good present malt profile.

There is also the carbonation to enjoy—let’s admit it. A lot of us like fizzy drinks. Happy tingles. Bubbly. Happy.

There’s a lot to beer. It’s fun to taste what different people have tried with it and how it turned out.

How do you keep carbonated drinks fizzy after opening?

I love club soda. But the added cost of the little bottles or cans plus the CRV cost is just too much. So here’s what I do. I buy the large 2 Liter size bottles. I refrigerate them to bring the temperature down so that when I pour I’ll lose the least amount of carbonation. Then I transfer the contents of the two liter bottles into several smaller plastic bottles making sure to fill them right to the top and secure the tops on tightly.  It works pretty well.  I just opened a bottle that was filled six days ago and it still had plenty of fizz.


Moscato is merely the varietal of grape that was used I believe. Perhaps "Proseco" is what you were meaning to say. It is the Italian word referencing "Sparkling Wine" as "Champagne" is to French sparkling wine from the Champagne region of France. Only sparkling wine from that region can be called "Champagne". Everything else is just Sparkling Wine.