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must [must 词源字典]: must: English has three words must. By far the commonest is of course the verb, ‘have to’ [OE], which originated in Old English as the past tense of the now obsolete mūt ‘may, must’. It has relatives in German muss and Dutch moet, but its ultimate origins are not known for certain (there may be some distant link with Germanic ‘measure’-words, such as English mete, suggesting a semantic progression from an original ‘time measured out for doing something’, through ‘have time to do something’, ‘be able to do something’, and ‘be allowed to do something’ to ‘have to do something’). Must ‘unfermented grape juice for making into wine’ [OE] comes from Latin mustum ‘new wine’, a noun use of the adjective mustus ‘new’. Mustard is a derivative.

And the esoteric must ‘sexual frenzy in elephants, camels, etc’ [19] comes via Urdu from Persian mast ‘drunk’.
=> mustard[must etymology, must origin, 英语词源]
toddy: toddy: [17] Toddy originally meant ‘palm sap’. It was an alteration of an earlier tarry, which was borrowed from Hindi tārī. This was a derivative of tār ‘palm tree’, a descendant of Sanskrit tāla or tāra, which in turn was probably borrowed from a Dravidian language of southern India (Kannada has tar, Telugu tādu). This palm sap was used as a drink, often in a potently fermented form, and in the 18th century toddy came to denote a hot spirit-based drink.
acidophilus (adj.): 1920, used of milk fermented by acidophilic bacteria, from acidophil (1900), a hybrid word, from Latin acidus "acidic" (see acid (adj.)) + Greek philos "loving" (see -phile); the bacteria so called because they stain easily with an acid dye.
alcohol (n.): 1540s (early 15c. as alcofol), "fine powder produced by sublimation," from Medieval Latin alcohol "powdered ore of antimony," from Arabic al-kuhul "kohl," the fine metallic powder used to darken the eyelids, from kahala "to stain, paint." The al- is the Arabic definite article, "the."

"Powdered cosmetic" was the earliest sense in English; definition broadened 1670s to "any sublimated substance, the pure spirit of anything," including liquids. Modern sense of "intoxicating ingredient in strong liquor" is first recorded 1753, short for alcohol of wine, which was extended to "the intoxicating element in fermented liquors." In organic chemistry, the word was extended 1850 to the class of compounds of the same type as this.
ale (n.): Old English ealu "ale, beer," from Proto-Germanic *aluth- (cognates: Old Saxon alo, Old Norse öl), perhaps from PIE root meaning "bitter" (cognates: Latin alumen "alum"), or from PIE *alu-t "ale," from root *alu-, which has connotations of "sorcery, magic, possession, intoxication." The word was borrowed from Germanic into Lithuanian (alus) and Old Church Slavonic (olu).
In the fifteenth century, and until the seventeenth, ale stood for the unhopped fermented malt liquor which had long been the native drink of these islands. Beer was the hopped malt liquor introduced from the Low Countires in the fifteenth century and popular first of all in the towns. By the eighteenth century, however, all malt liquor was hopped and there had been a silent mutation in the meaning of the two terms. For a time the terms became synonymous, in fact, but local habits of nomenclature still continued to perpetuate what had been a real difference: 'beer' was the malt liquor which tended to be found in towns, 'ale' was the term in general use in the country districts. [Peter Mathias, "The Brewing Industry in England," Cambridge University Press, 1959]
Meaning "festival or merry-meeting at which much ale was drunk" was in Old English (see bridal).
arrack (n.): c. 1600, probably picked up in India, ultimately from Arabic araq, literally "sweat, juice;" used of native liquors in Eastern countries, especially those distilled from fermented sap of coconut palm, sometimes from rice or molasses.
brew (v.): Old English breowan "to brew" (class II strong verb, past tense breaw, past participle browen), from Proto-Germanic *breuwan "to brew" (cognates: Old Norse brugga, Old Frisian briuwa, Middle Dutch brouwen, Old High German briuwan, German brauen "to brew"), from PIE root *bhreuə- "to bubble, boil, effervesce" (cognates: Sanskrit bhurnih "violent, passionate," Greek phrear "well, spring, cistern," Latin fervere "to boil, foam," Thracian Greek brytos "fermented liquor made from barley," Russian bruja "current," Old Irish bruth "heat;" Old English beorma "yeast;" Old High German brato "roast meat"), the original sense thus being "make a drink by boiling." Related: Brewed; brewing.
cheese (n.1): Old English cyse (West Saxon), cese (Anglian) "cheese," from West Germanic *kasjus (cognates: Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws).

Of unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (cognates: Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice."

Earliest references would be to compressed curds of milk used as food; pressed or molded cheeses with rinds are 14c. Transferred to other cheese-like substances by 1530s. As a photographer's word to make subjects hold a smile, it is attested from 1930, but in a reminiscence of schoolboy days, which suggests an earlier use. Probably for the forced smile involved in making the -ee- sound. Green cheese is that newly made; the notion that the moon is made of green cheese as a type of a ridiculous assertion is from 1520s. To make cheeses was a schoolgirls' amusement (1835) of wheeling rapidly so one's petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese; hence, used figuratively for "a deep curtsey."
cider (n.): late 13c., from Old French cidre, cire "pear or apple cider" (12c., Modern French cidre), variant of cisdre, from Late Latin sicera, Vulgate rendition of Hebrew shekhar, a word used for any strong drink (translated in Old English as beor, taken untranslated in Septuagint Greek as sikera), related to Arabic sakar "strong drink," sakira "was drunk." Meaning gradually narrowed in English to mean exclusively "fermented drink made from apples," though this sense also was in Old French.
ferment (v.): late 14c. (intransitive), from Old French fermenter (13c.) and directly from Latin fermentare "to leaven, cause to rise or ferment," from fermentum "substance causing fermentation, leaven, drink made of fermented barley," perhaps contracted from *fervimentum, from root of fervere "to boil, seethe" (see brew (v.)). Transitive use from 1670s. Figurative use from 1650s. Related: Fermented; fermenting.
ferment (n.): early 15c., from Middle French ferment (14c.), from Latin fermentum "leaven, yeast; drink made of fermented barley;" figuratively "anger, passion" (see ferment (v.)). Figurative sense of "anger, passion, commotion" in English is from 1670s.
ginger (n.): mid-14c., from Old English gingifer, gingiber, from Late Latin gingiber, from Latin zingiberi, from Greek zingiberis, from Prakrit (Middle Indic) singabera, from Sanskrit srngaveram, from srngam "horn" + vera- "body," so called from the shape of its root. But this may be Sanskrit folk etymology, and the word may be from an ancient Dravidian word that also produced the Malayalam name for the spice, inchi-ver, from inchi "root."

The word apparently was readopted in Middle English from Old French gingibre (12c., Modern French gingembre). In reference to coloring, by 1785 of fighting cocks, 1885 of persons (gingery with reference to hair is from 1852). Meaning "spirit, spunk, temper" is from 1843, American English (see gin (v.1)). Ginger-ale is recorded by 1822, the term adopted by manufacturers to distinguish their product from ginger beer (1809), which was sometimes fermented. Ginger-snap as a type of hard cookie flavored with ginger is from 1855, American English.
hard (adj.): Old English heard "solid and firm, not soft," also, "difficult to endure, carried on with great exertion," also, of persons, "severe, rigorous, harsh, cruel," from Proto-Germanic *hardu- (cognates: Old Saxon hard, Old Frisian herd, Dutch hard, Old Norse harðr "hard," Old High German harto "extremely, very," German hart, Gothic hardus "hard"), from PIE *kortu- (cognates: Greek kratos "strength," kratys "strong"), suffixed form of root *kar-/*ker- "hard."

Meaning "difficult to do" is from c. 1200. Of water, in reference to the presence of mineral salts, 1650s; of consonants, 1775. Hard of hearing preserves obsolete Middle English sense of "having difficulty in doing something." In the sense "strong, spiritous, fermented" from 1789 (as in hard cider, etc.), and this use probably is the origin of that in hard drugs (1955). Hard facts is from 1853; hard news in journalism is from 1918. Hard copy (as opposed to computer record) is from 1964; hard disk is from 1978; the computer hard drive is from 1983. Hard times "period of poverty" is from 1705. Hard money (1706) is specie, as opposed to paper. Hence 19c. U.S. hard (n.) "one who advocates the use of metallic money as the national currency" (1844). To play hard to get is from 1945. Hard rock as a pop music style recorded from 1967. To do something the hard way is from 1907.
kirschwasser (n.): "liquor distilled from fermented cherry juice," 1819, from German Kirschwasser, literally "cherry-water;" first element from Middle High German kirse, from Old High German kirsa, from Vulgar Latin *ceresia, from Late Latin cerasium "cherry" (see cherry). For second element, see water (n.1).
kvass (n.): Russian fermented drink made from rye or barley, 1550s, from Russian kvas "leaven," from Old Church Slavonic kvasu "yeast," cognate with Latin caseus "cheese" (see cheese (n.1)).
liquor (n.): c. 1200, likur "any matter in a liquid state," from Old French licor "fluid, liquid; sap; oil" (Modern French liqueur), from Latin liquorem (nominative liquor) "liquidity, fluidity," also "a liquid, the sea," from liquere "be fluid, liquid" (see liquid (adj.)). Narrowed sense of "fermented or distilled drink" (especially wine) first recorded c. 1300. To liquor up "get drunk" is from 1845. The form in English has been assimilated to Latin, but the pronunciation has not changed.
malt (v.): mid-15c., "to convert grain to malt," from malt (n.). Meaning + "to make with malt" is from c. 1600. Related: Malted; malting. Malt liquor (which is fermented, not brewed) first attested 1690s. Malted "a drink with malted milk" is from 1945.
mead (n.1): "fermented honey drink," Old English medu, from Proto-Germanic *meduz (cognates: Old Norse mjöðr, Danish mjød, Old Frisian and Middle Dutch mede, Old High German metu, German Met "mead"), from PIE root *medhu- "honey, sweet drink" (cognates: Sanskrit madhu "sweet, sweet drink, wine, honey," Greek methy "wine," Old Church Slavonic medu, Lithuanian medus "honey," Old Irish mid, Welsh medd, Breton mez "mead"). Synonymous but unrelated early Middle English meþeglin yielded Chaucer's meeth.
mescal (n.): "plant of the genus Agave," found in deserts of Mexico and southwestern U.S., especially the American aloe, or maguey plant, 1702, from Mexican Spanish, from Nahuatl (Aztecan) mexcalli "fermented drink made from agave," from metl "agave" + ixcalli "stew." Meaning "intoxicating liquor from fermented juice of the agave" is attested in English from 1828. Also the name of a small desert cactus (peyote) found in northern Mexico and southern Texas (1885).
sour (adj.): Old English sur "sour, tart, acid, fermented," from Proto-Germanic *sura- "sour" (cognates: Old Norse surr, Middle Dutch suur, Dutch zuur, Old High German sur, German Sauer), from PIE root *suro- "sour, salty, bitter" (cognates: Old Church Slavonic syru, Russian syroi "moist, raw;" Lithuanian suras "salty," suris "cheese").

Meaning "having a peevish disposition" is from early 13c. Sense in whisky sour (1885) is "with lemon added" (1862). Sour cream is attested from 1855. French sur "sour, tart" (12c.) is a Germanic loan-word.
sourdough (n.): early 14c., "leavened bread," also "leaven" (late 14c.), from sour (adj.) + dough. Meaning "fermented dough" is from 1868. The meaning "Arctic prospector or pioneer" is from 1898 Yukon gold rush, from the practice of saving a lump of fermented dough as leaven for raising bread baked during the winter.
soy (n.): 1670s, saio "soybean-based Asian fish sauce," from Dutch soya, from Japanese soyu, variant of shoyu "soy," from Chinese shi-yu, from shi "fermented soy beans" + yu "oil." Etymology reflects Dutch presence in Japan before English and American merchants began to trade there.
toddy (n.): 1610s, alteration of taddy (1610s), tarrie (c. 1600) "beverage made from fermented palm sap," from Hindi tari "palm sap" (in which the -r- sounds close to an English -d-), from tar "palm tree," from Sanskrit tala-s, probably from a Dravidian language (compare Kannada tar, Telugu tadu). Meaning "beverage made of alcoholic liquor with hot water, sugar, and spices" first recorded 1786.
kirsch: "Brandy distilled from the fermented juice of cherries", German, abbreviation of Kirschenwasser, from Kirsche 'cherry' + Wasser 'water'.
hydromel: "A drink similar to mead, made with fermented honey and water", Late Middle English: from Latin, from Greek hudromeli, from hudro- 'water' + meli 'honey'.