This blog is for all people who like or hate alcohol since the creators of the blog have divided attitudes towards alcohol. It is also very important to mention that this blog is for IBMYP Computer Technology purpose only.

Alcohol lovers that created this blog are students of IB Middle Years Programme in Druga gimnazija Sarajevo. We created this blog only because our Computer Technology teacher told us to do so. First alcohol lover is Dunja Krvavac who is a REAL A.L. Second alcohol lover is N.H. who in fact hates alcohol and was against this from the start. :) Third alcohol lover is Berina Sacak who actually never tasted alcohol but thinks it's cool. And last, but not least alcohol lover is Teuta Bicaj who doesn't care.

We like marijuana... partying, talking, music, shopping, drawing, painting, reading, and being totally and utterly lazy :)

We hate heat, stairs, veto on short skirts and pants and sandals set by our school, Computer Technology (:D).

Wine tastes great. And black beer. And combination of Cola and rhum though it can be fatal (people tend to throw up) day after consumption is fantastic. Though votka and juice are quite tasty too. And there is this one drink 'orahovaca' that is almost like caramel but even better. And breezer is nice though it has really small percentage of alcohol. Who would say I don't like alcohol after this text? xD

When it's up to me, don't expect me to write about other combinations with alcohol. In fact, I hate alcohol. First of all, my religion forbids me to even think about it let alone to taste it. And I respect it. I don't think there's a single thing that is good in it and that would make me taste it. I really do hate alcohol. THE END. Respect!

Get your own Poll!

1. Water 2. Starch source 3. Hops 4. Yeast 5. Clarifying agent

• It is composed mostly of water; • Giving regional character depends mostly of water used because water minerals compound depend of the region it is placed in;

• It provides fermentable material and is a key determinant of the strength and flavor of the beer; • malted grain is most commonly used starch source; • Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers*

• It is used as a flavoring and preservative agent in nearly all beer made today; • contribute a bitterness that balances the sweetness of the malt; • contribute floral, citrus, and herbal aromas and flavors to beer; • have an antibiotic effect that favors the activity of brewer's yeast over less desirable microorganisms, and hops aids in "head retention"; • acidity of hops is a preservative;

• yeast influences the character and flavor; • role in fermentation;

• precipitate (collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product; • precipitate (collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product;

Abuse control