t;Basically, I would group Erdmann and your beverage types in
&gt;a different way. The basic attributes I see are: 
&gt;*	temperature, 
&gt;*	constituents: 
&gt;*	minerals, 
&gt;*	plant extracts: 
&gt;*	leaf, 
&gt;*	fruit, 
&gt;*	bean, 
&gt;*	wood, 
&gt;*	bark, and 
&gt;*	root, 
&gt;*	animal extracts: 
&gt;*	meat, and 
&gt;*	milk, 
&gt;*	brewed extracts:
&gt;*	alcohol, and 
&gt;*	bacilli; and 
&gt;*	"aeration":
&gt;*	"fizz", and 
&gt;*	froth.  

&gt;This provides a far more comprehensive structure, without
