Pale ale
A beer style characterised by the use of predominantly pale malt. It is known for its golden to copper colour and a pronounced hoppy aroma. Examples of pale ales are the American Sierra Nevada Pale Ale and the English Bass Pale Ale.
Pastis
An aniseed-infused alcoholic drink from France that is often served as an aperitif. Pastis is typically drunk diluted with water, which makes the liquid milky and cloudy. Well-known brands are Ricard and Pernod.
Pálinka
A fruit brandy from Hungary or certain regions of Romania, made from various fruits such as plums, apricots or cherries. Pálinka has a protected geographical indication in the EU.
Peated whisky
A whisky that is given a characteristic smoky flavour through the use of peat-smoked malt. This style is typical of some Scotch whiskies, particularly from the Islay region, such as Laphroaig or Ardbeg.
Pedro Ximénez
A grape variety used primarily for the production of sweet dessert wines in the Andalusia region of Spain. Pedro Ximénez wines are known for their deep brown colour and sweet, syrupy taste.
Pernod
A French brand known for its aniseed-flavoured spirits, similar to pastis. Pernod is often drunk as a base for cocktails or diluted with water.
Pétillant Naturel (Pet Nat)
A natural, slightly effervescent wine produced by bottle fermentation without the addition of sugar or yeast. This wine is often cloudy and is considered a more natural alternative to conventional sparkling wines.
pH value
A measure of the acidity or alkalinity of a liquid. In viticulture, the pH value is monitored to control fermentation and ensure the stability of the wine.
Picon
French bitter liqueur made from orange peel and gentian. It is traditionally drunk mixed with beer, especially in some regions of France.
Pilsner
A pale lager originally from the city of Pilsen in the Czech Republic. Pilsner is known for its clear, hoppy taste and golden colour.
Pisco
A type of grape brandy from Peru and Chile. Pisco is drunk neat or in various cocktails, the best known being the Pisco Sour.
Pomace
The solid residue of the grapes that remains after pressing. Pomace is often used to produce marc spirit.
Pomace brandy
Brandy obtained by distilling pomace, the residue from wine-making. Known as grappa in Italy and marc in France.
Port wine
A sweet, fortified wine from the Douro region in Portugal. Port wine is often drunk as a dessert wine and is available in different styles such as tawny, ruby and vintage.
Pot still
Traditional still that is often used for the production of whisky and rum. Due to their copper construction and characteristic shape, pot stills enable a very aromatic distillation.
Pouring spout
Accessory that is placed on bottles to enable a controlled and even pouring of the liquid.
Prädikat wine
A German and Austrian classification for wines that fulfil certain quality standards. Examples are Spätlese and Auslese, which are based on the degree of ripeness and sweetness of the grapes.
Premium
A marketing term often used to describe products of seemingly higher quality or exclusivity. In the spirits sector, it often refers to products that are considered particularly pure, well matured or produced in limited editions.
Prohibition
Historical period in the USA from 1920 to 1933 during which the production, sale and transport of alcohol was banned nationwide. Prohibition had a profound impact on American society and the beverage industry.
Proof
A unit of measurement used in some countries to measure the alcohol content of spirits. In the USA, a proof corresponds to twice the alcohol content in per cent by volume.
Prosecco
Italian sparkling wine produced mainly in the Veneto region. Prosecco is known for its fresh, fruity flavour and is often used as a cheaper alternative to champagne.