A couple of things have been bothering me lately. Firstly: Why do different types of booze make you different types of drunk? The active ingredient is ethanol. Normally to the same sort of percentage depending on which class the beverage belongs to, i.e. beers, wines, spirits or rubbing alcohols. So why do the effects differ so greatly? Wine drunk is different to beer drunk is different to whisky drunk is different to whiskey drunk is different to absinth drunk is different to tequila drunk is different to gin drunk is different to vodka drunk etc. ad nauseam. So you have 40%, 15% or 5% ethanol or thereabouts in a drink, then probably quite a high percentage of the remainder will be water and the rest is just left over fruit juice and trace elements picked up from barrels and dead bugs. How can that those left overs contribute so significantly to the type of effect the ethanol has? What the fukis going on there man? Secondly: Why does beer taste so much better out the bottle than from a keg or a can? Does the aluminium make it taste crap or does the glass make it taste better?