Beer is one of the oldest and the most widely consumed type of
alcoholic drink
An alcoholic beverage (also called an alcoholic drink, adult beverage, or a drink) is a drink that contains ethanol, a type of alcohol that acts as a drug and is produced by fermentation of grains, fruits, or other sources of sugar. The c ...
in the world, and the third most popular drink overall after
water
Water (chemical formula ) is an Inorganic compound, inorganic, transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living ...
and
tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and north ...
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
, though
wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
,
maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...
(corn),
rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
, and
oats
The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human co ...
are also used. During the brewing process, fermentation of the starch sugars in the
wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort als ...
produces
ethanol
Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an alcohol with the chemical formula . Its formula can be also written as or (an ethyl group linked to a ...
and
carbonation
Carbonation is the chemical reaction of carbon dioxide to give carbonates, bicarbonates, and carbonic acid. In chemistry, the term is sometimes used in place of carboxylation, which refers to the formation of carboxylic acids.
In inorganic ch ...
in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural
preservative
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by ...
and
stabilizing agent In industrial chemistry, a stabilizer or stabiliser is a chemical that is used to prevent degradation.
File:BigPhosphite31570-04-4.png, Tris(2,4-di-tert-butylphenyl)phosphite is a widely used stabilizer in polymers.
File:HALSgeneric.png, Partial ...
. Other flavouring agents such as
gruit
Gruit (alternately grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. The terms gruit and grut ale may also refer to the beverage produced using gruit.
Historically, gruit is the te ...
, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.
Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to
Ninkasi
Ninkasi was the Mesopotamian goddess of beer and brewing. It is possible that in the first millennium BCE she was known under the variant name Kurunnītu, derived from a term referring to a type of high quality beer. She was associated with both ...
", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.
Beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant
multinational companies
A multinational company (MNC), also referred to as a multinational enterprise (MNE), a transnational enterprise (TNE), a transnational corporation (TNC), an international corporation or a stateless corporation with subtle but contrasting senses, i ...
and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% ABV and above.
Beer forms part of the culture of many nations and is associated with social traditions such as
beer festival
A beer festival is an event at which a variety of beers are available for purchase. There may be a theme, for instance beers from a particular area, or a particular brewing style such as winter ales.
Asia
* Singapore holds an annual Beer Festiva ...
s, as well as a rich
pub
A pub (short for public house) is a kind of drinking establishment which is licensed to serve alcoholic drinks for consumption on the premises. The term ''public house'' first appeared in the United Kingdom in late 17th century, and was ...
culture involving activities like
pub crawl
A pub crawl (sometimes called a bar tour, bar crawl or bar-hopping) is the act of visiting multiple pubs or bars in a single session.
Background
Many European cities have public pub crawls that serve as social gatherings for local expatriates a ...
ing,
pub quiz
A pub quiz is a quiz held in a pub or bar. These events are also called quiz nights, trivia nights, or bar trivia and may be held in other settings. Pub quizzes may attract customers to a pub who are not found there on other days. The pub quiz i ...
zes and pub games.
When beer is distilled, the resulting liquor is a form of
whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden ca ...
.
Etymology
In early forms of English, and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is '' ale''.
The word ''beer'' comes into present-day English from
Old English
Old English (, ), or Anglo-Saxon, is the earliest recorded form of the English language, spoken in England and southern and eastern Scotland in the early Middle Ages. It was brought to Great Britain by Anglo-Saxon settlers in the mid-5th c ...
, itself from
Common Germanic
Proto-Germanic (abbreviated PGmc; also called Common Germanic) is the reconstructed proto-language of the Germanic branch of the Indo-European languages.
Proto-Germanic eventually developed from pre-Proto-Germanic into three Germanic br ...
; although the word is not attested in the
East Germanic
East or Orient is one of the four cardinal directions or points of the compass. It is the opposite direction from west and is the direction from which the Sun rises on the Earth.
Etymology
As in other languages, the word is formed from the ...
branch of the language-family, it is found throughout the
West Germanic
The West Germanic languages constitute the largest of the three branches of the Germanic family of languages (the others being the North Germanic and the extinct East Germanic languages). The West Germanic branch is classically subdivided into ...
and
North Germanic
The North Germanic languages make up one of the three branches of the Germanic languages—a sub-family of the Indo-European languages—along with the West Germanic languages and the extinct East Germanic languages. The language group is also r ...
dialects (modern
Dutch
Dutch commonly refers to:
* Something of, from, or related to the Netherlands
* Dutch people ()
* Dutch language ()
Dutch may also refer to:
Places
* Dutch, West Virginia, a community in the United States
* Pennsylvania Dutch Country
People E ...
and
German
German(s) may refer to:
* Germany (of or related to)
** Germania (historical use)
* Germans, citizens of Germany, people of German ancestry, or native speakers of the German language
** For citizens of Germany, see also German nationality law
**Ge ...
,
Old Norse
Old Norse, Old Nordic, or Old Scandinavian, is a stage of development of North Germanic dialects before their final divergence into separate Nordic languages. Old Norse was spoken by inhabitants of Scandinavia and their overseas settlemen ...
). The earlier etymology of the word is debated: the three main theories are that the word originates in Proto-Germanic (putatively from
Proto-Indo-European
Proto-Indo-European (PIE) is the reconstructed common ancestor of the Indo-European language family. Its proposed features have been derived by linguistic reconstruction from documented Indo-European languages. No direct record of Proto-Indo- ...
), meaning ' brewer's yeast, beer dregs'; that it is related to the word ''
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
''; or that it was somehow borrowed from Latin 'to drink'.Christine Fell, Old English ''Beor'' ’, ''Leeds Studies in English'', n.s., 8 (1975), 76–95.
In Old English and Old Norse, the ''beer''-word did not denote a malted alcoholic drink like ale, but a sweet, potent drink made from honey and the juice of one or more fruits other than grapes, much less ubiquitous than ale, perhaps served in the kind of tiny drinking cups sometimes found in early medieval grave-goods: a drink more like mead or cider. In German, however, the meaning of the ''beer''-word expanded to cover the meaning of the ''ale''-word already before our earliest surviving written evidence. As German hopped ale became fashionable in England in the late Middle Ages, the English word ''beer'' took on the German meaning, and thus in English too ''beer'' came during the early modern period to denote hopped, malt-based alcoholic drinks.
History
Beer is one of the world's oldest prepared alcoholic drinks. The earliest archaeological evidence of fermentation consists of 13,000-year-old residues of a beer with the consistency of gruel, used by the semi-nomadic
Natufian
The Natufian culture () is a Late Epipaleolithic archaeological culture of the Levant, dating to around 15,000 to 11,500 years ago. The culture was unusual in that it supported a sedentary or semi-sedentary population even before the introducti ...
s for ritual feasting, at the
Raqefet Cave
Raqefet Cave (''Cyclamen Cave'') is a Late Natufian archaeological site located in Mount Carmel in the north of Israel. It was discovered in 1956. The site indicates plants were already used as food at Raqefet, before the advent of agriculture.
...
in the
Carmel Mountains
Mount Carmel ( he, הַר הַכַּרְמֶל, Har haKarmel; ar, جبل الكرمل, Jabal al-Karmil), also known in Arabic as Mount Mar Elias ( ar, link=no, جبل مار إلياس, Jabal Mār Ilyās, lit=Mount Saint Elias/Elijah), is a c ...
near
Haifa
Haifa ( he, חֵיפָה ' ; ar, حَيْفَا ') is the third-largest city in Israel—after Jerusalem and Tel Aviv—with a population of in . The city of Haifa forms part of the Haifa metropolitan area, the third-most populous metropol ...
in
Israel
Israel (; he, יִשְׂרָאֵל, ; ar, إِسْرَائِيل, ), officially the State of Israel ( he, מְדִינַת יִשְׂרָאֵל, label=none, translit=Medīnat Yīsrāʾēl; ), is a country in Western Asia. It is situated ...
. There is evidence that beer was produced at
Göbekli Tepe
Göbekli Tepe (, "Potbelly Hill"; known as ''Girê Mirazan'' or ''Xirabreşkê'' in Kurdish) is a Neolithic archaeological site in the Southeastern Anatolia Region of Turkey. Dated to the Pre-Pottery Neolithic, between 9500 and 8000 BCE, the ...
during the
Pre-Pottery Neolithic
The Pre-Pottery Neolithic (PPN) represents the early Neolithic in the Levantine and upper Mesopotamian region of the Fertile Crescent, dating to years ago, (10000 – 6500 BCE).Richard, Suzanne ''Near Eastern archaeology'' Eisenbrauns; il ...
(around 8500 BC to 5500 BC). The earliest clear chemical evidence of beer produced from
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
dates to about 3500–3100 BC, from the site of
Godin Tepe
Godin Tepe is an archaeological site in western Iran, located in the valley of Kangavar in Kermanshah Province. Discovered in 1961, the site was excavated from 1965 to 1973 by a Canadian expedition headed by T. Cuyler Young Jr. and sponsored by ...
in the
Zagros Mountains
The Zagros Mountains ( ar, جبال زاغروس, translit=Jibal Zaghrus; fa, کوههای زاگرس, Kuh hā-ye Zāgros; ku, چیاکانی زاگرۆس, translit=Çiyakani Zagros; Turkish: ''Zagros Dağları''; Luri: ''Kuh hā-ye Zāgr ...
of western
Iran
Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...
.McGovern, Patrick, ''Uncorking the Past'', 2009, . pp. 66–71. It is possible, but not proven, that it dates back even further—to about 10,000 BC, when cereal was first farmed. Beer is recorded in the written history of ancient Egypt, and archaeologists speculate that beer was instrumental in the formation of civilizations. Approximately 5000 years ago, workers in the city of
Uruk
Uruk, also known as Warka or Warkah, was an ancient city of Sumer (and later of Babylonia) situated east of the present bed of the Euphrates River on the dried-up ancient channel of the Euphrates east of modern Samawah, Al-Muthannā, Iraq.Harm ...
(modern day Iraq) were paid by their employers with volumes of beer. During the building of the Great Pyramids in Giza, Egypt, each worker got a daily ration of four to five litres of beer, which served as both nutrition and refreshment that was crucial to the pyramids' construction.
Some of the earliest Sumerian writings contain references to beer; examples include a prayer to the goddess
Ninkasi
Ninkasi was the Mesopotamian goddess of beer and brewing. It is possible that in the first millennium BCE she was known under the variant name Kurunnītu, derived from a term referring to a type of high quality beer. She was associated with both ...
, known as "The Hymn to Ninkasi", which served as both a prayer and a method of remembering the recipe for beer in a culture with few literate people, and the ancient advice ("Fill your belly. Day and night make merry") to
Gilgamesh
sux, , label=none
, image = Hero lion Dur-Sharrukin Louvre AO19862.jpg
, alt =
, caption = Possible representation of Gilgamesh as Master of Animals, grasping a lion in his left arm and snake in his right hand, in an Assy ...
, recorded in the ''
Epic of Gilgamesh
The ''Epic of Gilgamesh'' () is an epic poem from ancient Mesopotamia, and is regarded as the earliest surviving notable literature and the second oldest religious text, after the Pyramid Texts. The literary history of Gilgamesh begins with ...
'', by the ale-wife
Siduri
Siduri, or more accurately Šiduri (Shiduri), is a character in the ''Epic of Gilgamesh''. She is described as an alewife. The oldest preserved version of the composition to contain the episode involving her leaves her nameless, and in the later s ...
may, at least in part, have referred to the consumption of beer. The
Ebla tablets
The Ebla tablets are a collection of as many as 1,800 complete clay tablets, 4,700 fragments, and many thousands of minor chips found in the palace archives of the ancient city of Ebla, Syria. The tablets were discovered by Italian archaeologist ...
, discovered in 1974 in
Ebla
Ebla ( Sumerian: ''eb₂-la'', ar, إبلا, modern: , Tell Mardikh) was one of the earliest kingdoms in Syria. Its remains constitute a tell located about southwest of Aleppo near the village of Mardikh. Ebla was an important center t ...
, Syria, show that beer was produced in the city in 2500 BC. A fermented drink using rice and fruit was made in China around 7000 BC. Unlike
sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
, mold was not used to saccharify the rice (amylolytic fermentation); the rice was probably prepared for fermentation by
chewing
Chewing or mastication is the process by which food is crushed and ground by teeth. It is the first step of digestion, and it increases the surface area of foods to allow a more efficient break down by enzymes. During the mastication process, th ...
Vedic period
The Vedic period, or the Vedic age (), is the period in the late Bronze Age and early Iron Age of the history of India when the Vedic literature, including the Vedas (ca. 1300–900 BCE), was composed in the northern Indian subcontinent, betwe ...
in
Ancient India
According to consensus in modern genetics, anatomically modern humans first arrived on the Indian subcontinent from Africa between 73,000 and 55,000 years ago. Quote: "Y-Chromosome and Mt-DNA data support the colonization of South Asia by m ...
, there are records of consumption of the beer-like '' sura''.
Xenophon
Xenophon of Athens (; grc, Ξενοφῶν ; – probably 355 or 354 BC) was a Greek military leader, philosopher, and historian, born in Athens. At the age of 30, Xenophon was elected commander of one of the biggest Greek mercenary armies o ...
noted that during his travels, beer was being produced in
Armenia
Armenia (), , group=pron officially the Republic of Armenia,, is a landlocked country in the Armenian Highlands of Western Asia.The UNbr>classification of world regions places Armenia in Western Asia; the CIA World Factbook , , and ' ...
.
Almost any substance containing sugar can naturally undergo alcoholic fermentation, and can thus be utilized in the brewing of beer. It is likely that many cultures, on observing that a sweet liquid could be obtained from a source of starch, independently invented beer. Bread and beer increased prosperity to a level that allowed time for development of other technologies and contributed to the building of civilizations.
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers may have contained fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. What they did not contain was hops, as that was a later addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by
abbess
An abbess (Latin: ''abbatissa''), also known as a mother superior, is the female superior of a community of Catholic nuns in an abbey.
Description
In the Catholic Church (both the Latin Church and Eastern Catholic), Eastern Orthodox, Copt ...
Hildegard of Bingen
Hildegard of Bingen (german: Hildegard von Bingen; la, Hildegardis Bingensis; 17 September 1179), also known as Saint Hildegard and the Sibyl of the Rhine, was a German Benedictine abbess and polymath active as a writer, composer, philosopher ...
.
In 1516,
William IV
William IV (William Henry; 21 August 1765 – 20 June 1837) was King of the United Kingdom of Great Britain and Ireland and King of Hanover from 26 June 1830 until his death in 1837. The third son of George III, William succeeded h ...
, Duke of Bavaria, adopted the ''
Reinheitsgebot
The ''Reinheitsgebot'' (, literally "purity order") is a series of regulations limiting the ingredients in beer in Germany and the states of the former Holy Roman Empire. The best known version of the law was adopted in Bavaria in 1516 (by Will ...
'' (purity law), perhaps the oldest food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of beer are water, hops, and barley- malt. Beer produced before the
Industrial Revolution
The Industrial Revolution was the transition to new manufacturing processes in Great Britain, continental Europe, and the United States, that occurred during the period from around 1760 to about 1820–1840. This transition included going f ...
continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European
monasteries
A monastery is a building or complex of buildings comprising the domestic quarters and workplaces of monastics, monks or nuns, whether living in communities or alone (hermits). A monastery generally includes a place reserved for prayer which ...
. During the Industrial Revolution, the production of beer moved from
artisan
An artisan (from french: artisan, it, artigiano) is a skilled craft worker who makes or creates material objects partly or entirely by hand. These objects may be functional or strictly decorative, for example furniture, decorative art ...
al manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and
thermometer
A thermometer is a device that measures temperature or a temperature gradient (the degree of hotness or coldness of an object). A thermometer has two important elements: (1) a temperature sensor (e.g. the bulb of a mercury-in-glass thermometer ...
s changed brewing by allowing the brewer more control of the process and greater knowledge of the results.
In 1912, brown bottles began to be used by ''
Joseph Schlitz Brewing Company
The Joseph Schlitz Brewing Company was an American brewery based in Milwaukee, Wisconsin, and once the largest producer of beer in the United States. Its namesake beer, Schlitz (), was known as "The beer that made Milwaukee famous" and was adve ...
'' of
Milwaukee, Wisconsin
Milwaukee ( ), officially the City of Milwaukee, is both the most populous and most densely populated city in the U.S. state of Wisconsin and the county seat of Milwaukee County, Wisconsin, Milwaukee County. With a population of 577,222 at th ...
in the United States. This innovation has since been accepted worldwide and prevents harmful rays from destroying the quality and stability of beer.
As of 2007, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from
brewpub
Craft beer is a beer that has been made by craft breweries. They produce smaller amounts of beer, typically less than large breweries, and are often independently owned. Such breweries are generally perceived and marketed as having an emphasis ...
s to regional breweries. As of 2006, more than , the equivalent of a cube 510 metres on a side, of beer are sold per year, producing total global revenues of US$294.5 billion. In 2010, China's beer consumption hit , or nearly twice that of the United States, but only 5 per cent sold were premium draught beers, compared with 50 per cent in France and Germany.
A recent and widely publicized study suggests that sudden decreases in barley production due to extreme drought and heat could in the future cause substantial volatility in the availability and price of beer.
Brewing
The process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history, in which case the brewing location is often called a
brewhouse
A brewhouse is a building made for brewing beer and ale. This could be a part of a specialized brewery operation, but historically a brewhouse is a private building only meant for domestic production.
Larger households, such as noble estates, o ...
. A company that makes beer is called either a brewery or a
brewing company
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer ...
. Beer made on a domestic scale for non-commercial reasons is today usually classified as
homebrewing
Homebrewing is the brewing of beer or other alcoholic beverages on a small scale for personal, non-commercial purposes. Supplies, such as kits and fermentation tanks, can be purchased locally at specialty stores or online. Beer was brewed dom ...
regardless of where it is made, though most homebrewed beer is made in the home. Historically, domestic beer was what's called
farmhouse ale
Farmhouse ale is an ancient European tradition where farmers brewed beer for consumption on the farm from their own grain. Most farmers would brew for Christmas and/or the late summer work, but in areas where they had enough grain farmers would u ...
.
Brewing beer has been subject to legislation and taxation for millennia, and from the late 19th century taxation largely restricted brewing to commercial operations only in the UK. However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, though individual states were allowed to pass their own laws limiting production,Papazian ''The Complete Joy of Homebrewing (3rd Edition)'', allowing homebrewing to become a popular hobby.
The purpose of brewing is to convert the starch source into a sugary liquid called
wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort als ...
and to convert the wort into the alcoholic drink known as beer in a fermentation process effected by
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...
.
The first step, where the wort is prepared by mixing the starch source (normally malted barley) with hot water, is known as " mashing". Hot water (known as "liquor" in brewing terms) is mixed with crushed malt or malts (known as "
grist
Grist is grain that has been separated from its chaff in preparation for grinding. It can also mean grain that has been ground at a gristmill. Its etymology derives from the verb ''grind.''
Grist can be ground into meal or flour, depending on ho ...
") in a
mash tun
In brewing and distilling, mashing is the process of combining a mix of ground grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the ...
. The mashing process takes around 1 to 2 hours, during which the starches are converted to sugars, and then the sweet wort is drained off the grains. The grains are then washed in a process known as "sparging". This washing allows the brewer to gather as much of the fermentable liquid from the grains as possible. The process of filtering the
spent grain
Brewer's spent grain (BSG) or draff is a food waste that is a byproduct of the brewing industry that makes up 85 percent of brewing waste. BSG is obtained as a mostly solid residue after wort production in the brewing process. The product is i ...
from the wort and sparge water is called ''wort separation''. The traditional process for wort separation is lautering, in which the grain bed itself serves as the filter medium. Some modern breweries prefer the use of filter frames which allow a more finely ground grist.
Most modern breweries use a continuous sparge, collecting the original wort and the sparge water together. However, it is possible to collect a second or even third wash with the not quite spent grains as separate batches. Each run would produce a weaker wort and thus a weaker beer. This process is known as second (and third) runnings. Brewing with several runnings is called parti gyle brewing.
The sweet wort collected from sparging is put into a kettle, or "copper" (so-called because these vessels were traditionally made from copper), and boiled, usually for about one hour. During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage. Hops are added during boiling as a source of bitterness, flavour and aroma. Hops may be added at more than one point during the boil. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remains in the beer.
After boiling, the hopped wort is cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process that requires a week to months depending on the type of yeast and strength of the beer. In addition to producing
ethanol
Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an alcohol with the chemical formula . Its formula can be also written as or (an ethyl group linked to a ...
, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.
During fermentation most of the
carbon dioxide
Carbon dioxide ( chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is trans ...
is allowed to escape through a
trap
A trap is a mechanical device used to capture or restrain an animal for purposes such as hunting, pest control, or ecological research.
Trap or TRAP may also refer to:
Art and entertainment Films and television
* ''Trap'' (2015 film), Fil ...
and the beer is left with carbonation of only about one atmosphere of pressure. The carbonation is often increased either by transferring the beer to a pressure vessel such as a
keg
A keg is a small barrel.
Wooden kegs made by a cooper were used to transport nails, gunpowder, and a variety of liquids.
A keg is normally now constructed of stainless steel, although aluminium can be used if it is coated with plastic on th ...
and introducing pressurized carbon dioxide, or by transferring it before the fermentation is finished so that carbon dioxide pressure builds up inside the container as the fermentation finishes. Sometimes the beer is put unfiltered (so it still contains yeast) into bottles with some added sugar, which then produces the desired amount of carbon dioxide inside the bottle.
Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol has been produced during primary fermentation, the beer is transferred to a new vessel and allowed a period of secondary fermentation. Secondary fermentation is used when the beer requires long storage before packaging or greater clarity. When the beer has fermented, it is packaged either into casks for cask ale or kegs, aluminium cans, or bottles for other sorts of beer.
Ingredients
The basic ingredients of beer are water; a starch source, such as malted
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
, or malted
maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...
(such as used in the preparation of
Tiswin
Tiswin (also known as Tesgüino and Tejuino in Mexico) is an alcoholic beverage brewed from corn. Tiswin is also the sacred saguaro wine of the Tohono O'odham, a group of aboriginal Americans who reside primarily in the Sonoran Desert of the south ...
and
Tesgüino
Tesgüino is an artisanal corn beer produced by several Yuto-Aztec people.El T ...
), able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary carbohydrate source, such as maize (corn), rice, wheat, or sugar, often being termed an adjunct, especially when used alongside malted barley. Less widely used starch sources include millet, sorghum and
cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
root in Africa, and potato in Brazil, and
agave
''Agave'' (; ; ) is a genus of monocots native to the hot and arid regions of the Americas and the Caribbean, although some ''Agave'' species are also native to tropical areas of North America, such as Mexico. The genus is primarily known for ...
in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the
grain bill
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor co ...
.
Water
Water (chemical formula ) is an Inorganic compound, inorganic, transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living ...
is the main ingredient of beer, accounting for 93% of its weight. Though water itself is, ideally, flavorless, its level of dissolved minerals, specifically, bicarbonate ion, does influence beer's finished taste. Due to the
mineral
In geology and mineralogy, a mineral or mineral species is, broadly speaking, a solid chemical compound with a fairly well-defined chemical composition and a specific crystal structure that occurs naturally in pure form.John P. Rafferty, ed. (2 ...
properties of each
region
In geography, regions, otherwise referred to as zones, lands or territories, are areas that are broadly divided by physical characteristics ( physical geography), human impact characteristics ( human geography), and the interaction of humanity an ...
's water, specific areas were originally the sole producers of certain types of beer, each identifiable by regional characteristics. Regional
geology
Geology () is a branch of natural science concerned with Earth and other astronomical objects, the features or rocks of which it is composed, and the processes by which they change over time. Modern geology significantly overlaps all other Ea ...
accords that
Dublin
Dublin (; , or ) is the capital and largest city of Ireland. On a bay at the mouth of the River Liffey, it is in the province of Leinster, bordered on the south by the Dublin Mountains, a part of the Wicklow Mountains range. At the 2016 c ...
's
hard water
Hard water is water that has high mineral content (in contrast with "soft water"). Hard water is formed when water percolates through deposits of limestone, chalk or gypsum, which are largely made up of calcium and magnesium carbonates, bicarbo ...
is well-suited to making stout, such as Guinness, while the
Plzeň Region
Plzeň Region ( cs, Plzeňský kraj; german: Pilsner Region) is an administrative unit (''kraj'') in the western part of Bohemia in the Czech Republic. It is named after its capital Plzeň (English, german: Pilsen). In terms of area, Plzeň R ...
's soft water is ideal for brewing
Pilsner
Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Plzeň (german: Pilsen), where the world's first pale lager (now known as Pilsner Urquell) was produced in 1842 by Pilsner Urquell Bre ...
(
pale lager
Pale lager is a very pale-to- golden-colored lager beer with a well- attenuated body and a varying degree of noble hop bitterness.
The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brew ...
), such as
Pilsner Urquell
Pilsner Urquell (; cs, Plzeňský prazdroj ) is a lager beer brewed by the Pilsner Urquell Brewery in Plzeň (German name: Pilsen), Czech Republic. Pilsner Urquell was the world's first pale lager, and its popularity meant it was much copied ...
gypsum
Gypsum is a soft sulfate mineral composed of calcium sulfate dihydrate, with the chemical formula . It is widely mined and is used as a fertilizer and as the main constituent in many forms of plaster, blackboard or sidewalk chalk, and drywal ...
, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as
Burtonisation
Beer is produced through steeping a sugar source (commonly Malted cereal grains) in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BC, and archeological evidence suggests that this technique was ...
.
The starch source, termed as the " mash ingredients", in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers. Nearly all beer includes barley malt as the majority of the starch. This is because its fibrous hull remains attached to the grain during threshing. After malting, barley is milled, which finally removes the hull, breaking it into large pieces. These pieces remain with the grain during the mash, and act as a filter bed during lautering, when sweet
wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort als ...
is separated from insoluble grain material. Other malted and unmalted grains (including wheat, rice,
oats
The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human co ...
, and rye, and less frequently, corn and sorghum) may be used. Some brewers have produced
gluten-free beer Gluten-free beer is beer made from ingredients that do not contain gluten such as millet, rice, sorghum, buckwheat or corn (maize). People who have gluten intolerance (including celiac disease and dermatitis herpetiformis sufferers) have a reaction ...
, made with sorghum with no barley malt, for those who cannot consume
gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grai ...
-containing grains like wheat, barley, and rye.
Flavouring beer is the sole major commercial use of hops. The flower of the hop vine is used as a flavouring and preservative agent in nearly all beer made today. The flowers themselves are often called "hops". The first historical mention of the use of hops in beer was from 822 AD in monastery rules written by Adalhard the Elder, also known as
Adalard of Corbie
Adalard of Corbie ( la, Adalhardus Corbeiensis; c. 751, Huise – 2 January 827) was son of Bernard the son of Charles Martel and half-brother of Pepin; Charlemagne was his cousin. He ia recognised as a saint within the Catholic Church.
Biograph ...
, though the date normally given for widespread cultivation of hops for use in beer is the thirteenth century. Before the thirteenth century, and until the sixteenth century, during which hops took over as the dominant flavouring, beer was flavoured with other plants; for instance,
grains of paradise
''Aframomum melegueta'' is a species in the ginger family, Zingiberaceae, and closely related to cardamom. Its seeds are used as a spice (ground or whole); it imparts a pungent, black-pepper-like flavor with hints of citrus. It is commonly ...
or '' alehoof''. Combinations of various aromatic herbs, berries, and even ingredients like wormwood would be combined into a mixture known as
gruit
Gruit (alternately grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. The terms gruit and grut ale may also refer to the beverage produced using gruit.
Historically, gruit is the te ...
and used as hops are now used. Some beers today, such as Fraoch' by the Scottish Heather Ales company and Cervoise Lancelot by the French Brasserie-Lancelot company, use plants other than hops for flavouring.
Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that balances the sweetness of the malt; the bitterness of beers is measured on the
International Bitterness Units scale
When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more o ...
. Hops contribute floral, citrus, and herbal aromas and flavours to beer. Hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and aids in " head retention", the length of time that a foamy head created by carbonation will last. The acidity of hops is a preservative.
Yeast is the
microorganism
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...
that is responsible for fermentation in beer. Yeast metabolises the sugars extracted from grains, which produces alcohol and
carbon dioxide
Carbon dioxide ( chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is trans ...
, and thereby turns
wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort als ...
into beer. In addition to fermenting the beer, yeast influences the character and flavour. The dominant types of yeast used to make beer are the
top-fermenting
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, ...
''
Saccharomyces cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have b ...
Saccharomyces pastorianus
''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of hybridisation bet ...
''. ''
Brettanomyces
''Brettanomyces'' is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the teleomorp ...
Torulaspora delbrueckii
''Torulaspora delbrueckii'' is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of ''T. delbrueckii'' is CBS 1146T, equivalent to CLIB 230 or ATCC 10662etc. The type strain of ''T. delbrueckii'' CBS 1146 T was seq ...
'' ferments Bavarian
weissbier
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild ...
. Before the role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts. A few styles such as
lambics
Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers ...
rely on this method today, but most modern fermentation adds pure yeast
cultures
Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these groups.Tylo ...
.
Some brewers add one or more clarifying agents or
finings
Finings are substances that are usually added at or near the completion of the processing of brewing wine, beer, and various nonalcoholic juice beverages. They are used to remove organic compounds, either to improve clarity or adjust flavor or a ...
to beer, which typically
precipitate
In an aqueous solution, precipitation is the process of transforming a dissolved substance into an insoluble solid from a super-saturated solution. The solid formed is called the precipitate. In case of an inorganic chemical reaction leading ...
(collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product. This process makes the beer appear
bright
Bright may refer to:
Common meanings
*Bright, an adjective meaning giving off or reflecting illumination; see Brightness
*Bright, an adjective meaning someone with intelligence
People
* Bright (surname)
* Bright (given name)
*Bright, the stage na ...
and clean, rather than the cloudy appearance of ethnic and older styles of beer such as
wheat beer
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild ye ...
s. Examples of clarifying agents include
isinglass
Isinglass () is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification or fining of some beer and wine. It can also be cooked into a paste for specialised gluing purposes.
The ...
, obtained from
swimbladder
The swim bladder, gas bladder, fish maw, or air bladder is an internal gas-filled organ that contributes to the ability of many bony fish (but not cartilaginous fish) to control their buoyancy, and thus to stay at their current water depth wit ...
carrageenan
Carrageenans or carrageenins ( ; ) are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. T ...
, from the seaweed ''
Kappaphycus cottonii
''Kappaphycus'' is a genus of red algae. Species are distributed in the waters of East Africa, Indonesia, Malaysia, Hainan Island, the Philippines, and Micronesia.Guiry, M. D. In: Guiry, M. D. & G. M. Guiry. 2013''Kappaphycus''.AlgaeBase. Natio ...
'';
Polyclar
Polyvinylpolypyrrolidone (polyvinyl polypyrrolidone, PVPP, crospovidone, crospolividone, or E1202) is a highly cross-linked modification of polyvinylpyrrolidone (PVP).
The cross-linked form of PVP is used as a disintegrant (see also excipients) in ...
(artificial); and gelatin. If a beer is marked "suitable for vegans", it was clarified either with seaweed or with artificial agents.
Brewing industry
The history of breweries in the 21st century has included larger breweries absorbing smaller breweries in order to ensure economy of scale. In 2002,
South African Breweries
South African Breweries (officially The South African Breweries Limited, informally SAB) is a major brewery headquartered in Johannesburg, South Africa and was a wholly owned subsidiary of SABMiller until its interests were sold to Anheuser-B ...
bought the North American
Miller Brewing Company
The Miller Brewing Company is an American brewery and beer company in Milwaukee, Wisconsin. It was founded in 1855 by Frederick Miller. Molson Coors acquired the full global brand portfolio of Miller Brewing Company in 2016, and operates the ...
to found SABMiller, becoming the second largest brewery, after North American
Anheuser-Busch
Anheuser-Busch Companies, LLC is an American brewing company headquartered in St. Louis, Missouri. Since 2008, it has been wholly owned by Anheuser-Busch InBev SA/NV ( AB InBev), now the world's largest brewing company, which owns multiple ...
. In 2004, the Belgian
Interbrew
Interbrew is subsidiary of Anheuser-Busch InBev SA/NV is based in Breda, Netherlands. It has one subsidiary, Ambev S.A. of São Paulo, Brazil.
Brands
Interbrew brands have historically included Budweiser, Stella Artois, Boddingtons, Beck's, S ...
was the third largest brewery by volume and the Brazilian AmBev was the fifth largest. They merged into
InBev
InBev () is a brewing company that resulted from the merger between Belgium-based company Interbrew and Brazilian brewer AmBev which took place in 2004. It existed independently until the acquisition of Anheuser-Busch in 2008, which formed Anheus ...
, becoming the largest brewery. In 2007, SABMiller surpassed InBev and Anheuser-Bush when it acquired
Royal Grolsch
Grolsch Brewery (Koninklijke Grolsch N.V. - "Royal Grolsch"), known simply as Grolsch (), is a Dutch brewery founded in 1615 by Willem Neerfeldt in Groenlo. In 1895 the de Groen family bought the brewery. They had started their own brewery in ...
, brewer of Dutch premium beer brand Grolsch in 2007. In 2008, when InBev (the second-largest) bought Anheuser-Busch (the third largest), the new Anheuser-Busch InBev company became again the largest brewer in the world.
, according to the market research firm Technavio,
AB InBev
Anheuser-Busch InBev SA/NV, commonly known as AB InBev, is an American-Belgian multinational drink and brewing company based in Leuven, Belgium. AB InBev has a global functional management office in New York City, and regional headquarters ...
remains the largest brewing company in the world, with
Heineken
Heineken Lager Beer ( nl, Heineken Pilsener), or simply Heineken () is a pale lager beer with 5% alcohol by volume produced by the Dutch brewing company Heineken N.V. Heineken beer is sold in a green bottle with a red star.
History
On 15 Feb ...
second,
CR Snow
CR Snow (officially China Resources Snow Breweries Ltd.) is a brewing company with its headquarters in Beijing, China. Originally known as Shenyang Snow Beer Company before acquired by China Resources Enterprise, it was a joint venture between ...
Molson Coors
The Molson Coors Beverage Company is an American-Canadian multinational drink and brewing company incorporated under Delaware General Corporation Law and headquartered in Golden, Colorado and Montreal, Quebec.
Molson Coors was formed in 2005 ...
fifth.
A microbrewery, or craft brewery, produces a limited amount of beer. The maximum amount of beer a brewery can produce and still be classed as a microbrewery varies by region and by authority; in the US it is a year. A brewpub is a type of microbrewery that incorporates a
pub
A pub (short for public house) is a kind of drinking establishment which is licensed to serve alcoholic drinks for consumption on the premises. The term ''public house'' first appeared in the United Kingdom in late 17th century, and was ...
or other
drinking establishment
A drinking establishment is a business whose primary function is the serving of alcoholic beverages for consumption on the premises. Some establishments may also serve food, or have entertainment, but their main purpose is to serve alcoholic bev ...
. The highest density of breweries in the world, most of them microbreweries, exists in the German Region of
Franconia
Franconia (german: Franken, ; Franconian dialect: ''Franggn'' ; bar, Frankn) is a region of Germany, characterised by its culture and Franconian languages, Franconian dialect (German: ''Fränkisch'').
The three Regierungsbezirk, administrative ...
, especially in the district of
Upper Franconia
Upper Franconia (german: Oberfranken) is a ''Regierungsbezirk'' (administrative 'Regierungs''region 'bezirk'' of the state of Bavaria, southern Germany. It forms part of the historically significant region of Franconia, the others being Middle F ...
, which has about 200 breweries. The
Benedictine
, image = Medalla San Benito.PNG
, caption = Design on the obverse side of the Saint Benedict Medal
, abbreviation = OSB
, formation =
, motto = (English: 'Pray and Work')
, foun ...
Weihenstephan
Weihenstephan is a part of Freising north of Munich, Germany. It is located on the Weihenstephan Hill, named after the Weihenstephan Abbey, in the west of the city.
Weihenstephan is known for:
* the Benedictine Weihenstephan Abbey, founded 725, ...
brewery in
Bavaria
Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
, Germany, can trace its roots to the year 768, as a document from that year refers to a hop garden in the area paying a tithe to the monastery. The brewery was licensed by the City of
Freising
Freising () is a university town in Bavaria, Germany, and the capital of the Freising ''Landkreis'' (district), with a population of about 50,000.
Location
Freising is the oldest town between Regensburg and Bolzano, and is located on the ...
in 1040, and therefore is the oldest working brewery in the world.Giebel, Wieland, ed (1992). The New Germany. Singapore: Höfer Press Pte. Ltd.
Varieties
While there are many types of beer brewed, the basics of brewing beer are shared across national and cultural boundaries. The traditional European brewing regions—
Germany
Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...
,
Belgium
Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to th ...
,
England
England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe b ...
and the
Czech Republic
The Czech Republic, or simply Czechia, is a landlocked country in Central Europe. Historically known as Bohemia, it is bordered by Austria to the south, Germany to the west, Poland to the northeast, and Slovakia to the southeast. The ...
—have local varieties of beer.
English writer
Michael Jackson
Michael Joseph Jackson (August 29, 1958 – June 25, 2009) was an American singer, songwriter, dancer, and philanthropist. Dubbed the "King of Pop", he is regarded as one of the most significant cultural figures of the 20th century. Over a ...
, in his 1977 book ''The World Guide To Beer'', categorised beers from around the world in local style groups suggested by local customs and names.
Fred Eckhardt
Otto Frederick Eckhardt (May 10, 1926 – August 10, 2015) was an American brewer, homebrewing advocate, and writer. Eckhardt is best remembered as a pioneer in the field of beer journalism, publishing a series of articles and books on the topic, ...
furthered Jackson's work in ''The Essentials of Beer Style'' in 1989.
Top-fermented beers are most commonly produced with ''
Saccharomyces cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have b ...
'', a
top-fermenting yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
which clumps and rises to the surface, typically between . At these temperatures, yeast produces significant amounts of
ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides a ...
s and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana, plum, or prune, among others.
After the introduction of hops into England from Flanders in the 15th century, "ale" referred to an unhopped fermented drink, "beer" being used to describe a brew with an infusion of hops.
Real ale
Real ale is the name coined by the Campaign for Real Ale (CAMRA) for beer that is "brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous car ...
bottle conditioned
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brew ...
and
cask conditioned
Real ale is the name coined by the Campaign for Real Ale (CAMRA) for beer that is "brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous car ...
beers.
Pale ale is a beer which uses a top-fermenting yeast and predominantly pale malt. It is one of the world's major beer styles.
Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name "porter" was first used in 1721 to describe a dark brown beer popular with the street and river
porters Porters may refer to:
* Porters, Virginia, an unincorporated community in Virginia, United States
* Porters, Wisconsin, an unincorporated community in Wisconsin, United States
* Porters Ski Area, a ski resort in New Zealand
* ''Porters'' (TV ser ...
of London. This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined.
Mild ale
Mild ale is a type of ale. Modern milds are mostly dark-coloured, with an alcohol by volume (ABV) of 3% to 3.6%, although there are lighter-hued as well as stronger milds, reaching 6% abv and higher. Mild originated in Britain in the 17th centur ...
has a predominantly malty palate. It is usually dark coloured with an
abv
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) o ...
of 3% to 3.6%, although there are lighter hued milds as well as stronger examples reaching 6% abv and higher.
Wheat beer
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild ye ...
is brewed with a large proportion of wheat although it often also contains a significant proportion of
malted barley
Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer, whi ...
. Wheat beers are usually
top-fermented
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer ...
.Eric Warner, ''German Wheat Beer''. Boulder, CO: Brewers Publications, 1992. . The flavour of wheat beers varies considerably, depending upon the specific style.
Lambic, a beer of
Belgium
Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to th ...
, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer's yeast (''Saccharomyces cerevisiae'') and may have significant differences in aroma and sourness. Yeast varieties such as ''
Brettanomyces bruxellensis
''Brettanomyces bruxellensis'' (the anamorph of ''Dekkera bruxellensis'') is a yeast associated with the Zenne, Senne valley near Brussels, Belgium. Despite its Latin species name, ''B. bruxellensis'' is found all over the globe. In the wild, it ...
'' and '' Brettanomyces lambicus'' are common in lambics. In addition, other organisms such as ''
Lactobacillus
''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically div ...
'' bacteria produce acids which contribute to the sourness.
Lager
Lager () is beer which has been brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German for "storag ...
is cool fermented beer.
Pale lager
Pale lager is a very pale-to- golden-colored lager beer with a well- attenuated body and a varying degree of noble hop bitterness.
The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brew ...
s are the most commonly consumed beers in the world. Many are of the “
pilsner
Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Plzeň (german: Pilsen), where the world's first pale lager (now known as Pilsner Urquell) was produced in 1842 by Pilsner Urquell Bre ...
” type. The name "lager" comes from the German "lagern" for "to store", as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. These brewers noticed that the beers continued to ferment, and to also clear of sediment, when stored in cool conditions.
Lager yeast is a cool bottom-fermenting yeast (''
Saccharomyces pastorianus
''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of hybridisation bet ...
'') and typically undergoes primary fermentation at (the fermentation phase), and then is given a long secondary fermentation at (the lagering phase). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of
ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides a ...
s and other byproducts, resulting in a "cleaner"-tasting beer.
With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically 1–3 weeks.
Measurement
Beer is measured and assessed by colour, by strength and by bitterness. The perceived bitterness is measured by the International Bitterness Units scale (IBU), defined in co-operation between the
American Society of Brewing Chemists
The American Society of Brewing Chemists (ASBC) is a professional organization of scientists and technical professionals in the brewing, malting, and allied industries. It publishes an journal
A journal, from the Old French ''journal'' (meaning "d ...
and the
European Brewery Convention
The European Brewery Convention (EBC) is an organisation representing the technical and scientific interests of the brewing sector in Europe. The EBC defines itself as the scientific and technological arm of The Brewers of Europe. Among brewers, ...
. The international scale was a development of the European Bitterness Units scale, often abbreviated as EBU, and the bitterness values should be identical.
Colour
Beer colour is determined by the malt. The most common colour is a pale amber produced from using pale malts. ''Pale lager'' and ''pale ale'' are terms used for beers made from malt dried with the fuel coke. Coke was first used for roasting malt in 1642, but it was not until around 1703 that the term ''pale ale'' was used.
In terms of sales volume, most of today's beer is based on the pale lager brewed in 1842 in the town of Pilsen in the present-day
Czech Republic
The Czech Republic, or simply Czechia, is a landlocked country in Central Europe. Historically known as Bohemia, it is bordered by Austria to the south, Germany to the west, Poland to the northeast, and Slovakia to the southeast. The ...
. The modern pale lager is light in colour with a noticeable carbonation (fizzy bubbles) and a typical alcohol by volume content of around 5%. The
Pilsner Urquell
Pilsner Urquell (; cs, Plzeňský prazdroj ) is a lager beer brewed by the Pilsner Urquell Brewery in Plzeň (German name: Pilsen), Czech Republic. Pilsner Urquell was the world's first pale lager, and its popularity meant it was much copied ...
Heineken
Heineken Lager Beer ( nl, Heineken Pilsener), or simply Heineken () is a pale lager beer with 5% alcohol by volume produced by the Dutch brewing company Heineken N.V. Heineken beer is sold in a green bottle with a red star.
History
On 15 Feb ...
brands of beer are typical examples of pale lager, as are the American brands
Budweiser
Budweiser () is an American-style pale lager, part of AB InBev. Introduced in 1876 by Carl Conrad & Co. of St. Louis, Missouri, Budweiser has become a large selling beer company in the United States.
''Budweiser'' may also refer to an unrela ...
Miller
A miller is a person who operates a mill, a machine to grind a grain (for example corn or wheat) to make flour. Milling is among the oldest of human occupations. "Miller", "Milne" and other variants are common surnames, as are their equivalent ...
.
Dark beers are usually brewed from a pale malt or lager malt base with a small proportion of darker malt added to achieve the desired shade. Other colourants—such as caramel—are also widely used to darken beers. Very dark beers, such as stout, use dark or patent malts that have been roasted longer. Some have roasted unmalted barley.
Strength
Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, though this strength can be increased to around 20% by re-pitching with champagne yeast, and to 55% abv by the freeze-distilling process. The alcohol content of beer varies by local practice or beer style. The
pale lager
Pale lager is a very pale-to- golden-colored lager beer with a well- attenuated body and a varying degree of noble hop bitterness.
The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brew ...
s that most consumers are familiar with fall in the range of 4–6%, with a typical abv of 5%. The customary strength of British ales is quite low, with many session beers being around 4% abv. In Belgium, some beers, such as table beer are of such low alcohol content (1%–4%) that they are served instead of soft drinks in some schools. The weakest beers are dealcoholized beers, which typically have less than 0.05% alcohol (also called "near beer") and
light beer
Light beer is a beer, usually a pale lager, that is reduced in alcohol content or in calories compared to regular beers. The first use of the term in marketing was in the 1940s when the Coors Brewing Company sold Coors Light, for a short period ...
s, which usually have 4% alcohol.
The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a by-product of yeast metabolism and is toxic to the yeast in higher concentrations; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.
The strength of beers has climbed during the later years of the 20th century. Vetter 33, a 10.5% abv (33 degrees Plato, hence Vetter "33")
doppelbock
Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including:
*Doppelbock (''Double Bock''), a stronger and maltier version
*Eisbock (''Ice Bock''), a much stronger version made by partially freezing the beer and ...
, was listed in the 1994 '' Guinness Book of World Records'' as the strongest beer at that time, though Samichlaus, by the Swiss brewer Hürlimann, had also been listed by the ''Guinness Book of World Records'' as the strongest at 14% abv. Since then, some brewers have used champagne yeasts to increase the alcohol content of their beers.
Samuel Adams
Samuel Adams ( – October 2, 1803) was an American statesman, political philosopher, and a Founding Father of the United States. He was a politician in colonial Massachusetts, a leader of the movement that became the American Revolution, an ...
reached 20% abv with ''Millennium'', and then surpassed that amount to 25.6% abv with
Utopias
A utopia ( ) typically describes an imaginary community or society that possesses highly desirable or nearly perfect qualities for its members. It was coined by Sir Thomas More for his 1516 book ''Utopia'', describing a fictional island society ...
. The strongest beer brewed in Britain was Baz's Super Brew by Parish Brewery, a 23% abv beer. In September 2011, the Scottish brewery BrewDog produced Ghost Deer, which, at 28%, they claim to be the world's strongest beer produced by fermentation alone.
The product claimed to be the strongest beer made is Schorschbräu's 2011 ''Schorschbock 57'' with 57,5%. It was preceded by ''The End of History'', a 55% Belgian ale, made by BrewDog in 2010. The same company had previously made ''Sink The Bismarck!'', a 41% abv
IPA
IPA commonly refers to:
* India pale ale, a style of beer
* International Phonetic Alphabet, a system of phonetic notation
* Isopropyl alcohol, a chemical compound
IPA may also refer to:
Organizations International
* Insolvency Practitioners ...
, and ''Tactical Nuclear Penguin'', a 32% abv
Imperial stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscript ...
. Each of these beers are made using the eisbock method of
fractional freezing
Fractional freezing is a process used in process engineering and chemistry to separate substances with different melting points. It can be done by partial melting of a solid, for example in zone refining of silicon or metals, or by partial crys ...
, in which a strong ale is partially frozen and the ice is repeatedly removed, until the desired strength is reached, a process that may class the product as
spirits
Spirit or spirits may refer to:
Liquor and other volatile liquids
* Spirits, a.k.a. liquor, distilled alcoholic drinks
* Spirit or tincture, an extract of plant or animal material dissolved in ethanol
* Volatile (especially flammable) liquids, ...
rather than beer. The German brewery Schorschbräu's ''Schorschbock'', a 31% abv eisbock, and
Hair of the Dog
"Hair of the dog", short for "hair of the dog that bit you", is a colloquial expression in the English language predominantly used to refer to alcohol that is consumed with the aim of lessening the effects of a hangover. Many other languages have ...
blend of beer with whiskey was jokingly claimed as the strongest beer by a Dutch brewery in July 2010.
Serving
Draught
Draught (also spelled "draft") beer from a pressurised
keg
A keg is a small barrel.
Wooden kegs made by a cooper were used to transport nails, gunpowder, and a variety of liquids.
A keg is normally now constructed of stainless steel, although aluminium can be used if it is coated with plastic on th ...
using a lever-style dispenser and a spout is the most common method of dispensing in bars around the world. A metal keg is pressurised with
carbon dioxide
Carbon dioxide ( chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is trans ...
(CO2) gas which drives the beer to the dispensing tap or faucet. Some beers may be served with a nitrogen/carbon dioxide mixture.
Nitrogen
Nitrogen is the chemical element with the symbol N and atomic number 7. Nitrogen is a nonmetal and the lightest member of group 15 of the periodic table, often called the pnictogens. It is a common element in the universe, estimated at se ...
produces fine bubbles, resulting in a dense head and a creamy
mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel ...
. Some types of beer can also be found in smaller, disposable kegs called beer balls. In traditional pubs, the pull levers for major beer brands may include the beer's logo and trademark.
In the 1980s, Guinness introduced the beer widget, a nitrogen-pressurised ball inside a can which creates a dense, tight head, similar to beer served from a nitrogen system. The words ''draft'' and ''draught'' can be used as marketing terms to describe canned or bottled beers containing a beer widget, or which are cold-filtered rather than pasteurised.
Cask-conditioned ales (or cask ales) are unfiltered and unpasteurised beers. These beers are termed "
real ale
Real ale is the name coined by the Campaign for Real Ale (CAMRA) for beer that is "brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous car ...
" by the
CAMRA
The Campaign for Real Ale (CAMRA) is an independent voluntary consumer organisation headquartered in St Albans, England, which promotes real ale, cider and perry and traditional British pubs and clubs. With just under 155,000 members, it is ...
organisation. Typically, when a cask arrives in a pub, it is placed horizontally on a frame called a "
stillage
A stillage is like a pallet or skid, but with a cage or sides, or some form of support specifically tailored to the material it is intended to carry. Some are designed to be stackable.
Stillages are mainly used to transport goods, raise products o ...
" which is designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between ), before being tapped and vented—a tap is driven through a (usually rubber) bung at the bottom of one end, and a hard spile or other implement is used to open a hole in the side of the cask, which is now uppermost. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period to "drop" (clear) again, as well as to fully condition—this period can take anywhere from several hours to several days. At this point the beer is ready to sell, either being pulled through a beer line with a hand pump, or simply being "gravity-fed" directly into the glass.
Draught beer's environmental impact can be 68% lower than bottled beer due to packaging differences. A life cycle study of one beer brand, including grain production, brewing, bottling, distribution and waste management, shows that the CO2 emissions from a 6-pack of micro-brew beer is about 3 kilograms (6.6 pounds). The loss of natural habitat potential from the 6-pack of micro-brew beer is estimated to be 2.5 square metres (26 square feet). Downstream emissions from distribution, retail, storage and disposal of waste can be over 45% of a bottled micro-brew beer's CO2 emissions. Where legal, the use of a refillable jug, reusable bottle or other reusable containers to transport draught beer from a store or a bar, rather than buying pre-bottled beer, can reduce the environmental impact of beer consumption.
Packaging
Most beers are cleared of yeast by filtering when packaged in bottles and cans. However,
bottle conditioned
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brew ...
beers retain some yeast—either by being unfiltered, or by being filtered and then reseeded with fresh yeast. It is usually recommended that the beer be poured slowly, leaving any yeast sediment at the bottom of the bottle. However, some drinkers prefer to pour in the yeast; this practice is customary with
wheat beer
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild ye ...
s. Typically, when serving a hefeweizen wheat beer, 90% of the contents are poured, and the remainder is swirled to suspend the sediment before pouring it into the glass. Alternatively, the bottle may be inverted prior to opening. Glass bottles are always used for bottle conditioned beers.
Many beers are sold in cans, though there is considerable variation in the proportion between different countries. In Sweden in 2001, 63.9% of beer was sold in cans. People either drink from the can or pour the beer into a glass. A technology developed by
Crown Holdings
Crown Holdings, Inc., formerly Crown Cork & Seal Company, is an American company that makes metal beverage and food cans, metal aerosol containers, metal closures and specialty packing. Founded in 1892, it is headquartered in Yardley, Pennsylvan ...
for the 2010
FIFA World Cup
The FIFA World Cup, often simply called the World Cup, is an international association football competition contested by the senior men's national teams of the members of the ' ( FIFA), the sport's global governing body. The tournament ha ...
is the 'full aperture' can, so named because the entire lid is removed during the opening process, turning the can into a drinking cup. Cans protect the beer from light (thereby preventing "skunked" beer) and have a seal less prone to leaking over time than bottles. Cans were initially viewed as a technological breakthrough for maintaining the quality of a beer, then became commonly associated with less expensive, mass-produced beers, even though the quality of storage in cans is much like bottles. Plastic (
PET
A pet, or companion animal, is an animal kept primarily for a person's company or entertainment rather than as a working animal, livestock, or a laboratory animal. Popular pets are often considered to have attractive appearances, intelligence ...
) bottles are used by some breweries.
Temperature
The temperature of a beer has an influence on a drinker's experience; warmer temperatures reveal the range of flavours in a beer but cooler temperatures are more refreshing. Most drinkers prefer
pale lager
Pale lager is a very pale-to- golden-colored lager beer with a well- attenuated body and a varying degree of noble hop bitterness.
The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brew ...
to be served chilled, a low- or medium-strength pale ale to be served cool, while a strong
imperial stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscript ...
to be served at room temperature.
Beer writer
Michael Jackson
Michael Joseph Jackson (August 29, 1958 – June 25, 2009) was an American singer, songwriter, dancer, and philanthropist. Dubbed the "King of Pop", he is regarded as one of the most significant cultural figures of the 20th century. Over a ...
proposed a five-level scale for serving temperatures: well chilled () for "light" beers (pale lagers); chilled () for
Berliner Weisse
Berliner Weisse (German: Berliner Weiße, ) is a cloudy, sour beer of around 5% alcohol by volume. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century. It can be made from combinatio ...
and other wheat beers; lightly chilled () for all dark lagers,
altbier
Altbier (German: ''old beer'') is a style of beer brewed in the Rhineland, especially around the city of Düsseldorf, Germany. It is a copper coloured beer whose name comes from it being top-fermented, an older method than the bottom ferme ...
and German wheat beers; cellar temperature () for regular British ale, stout and most Belgian specialities; and room temperature () for strong dark ales (especially
trappist beer
Trappist beer is brewed by Trappist monks. Thirteen Trappist monasteries—six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, France, and Spain—currently produce beer, but the ''Authentic Trappist Product'' labe ...
refrigeration
The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, ht ...
and by the 1870s, was spread in those countries that concentrated on brewing pale lager. Chilling beer makes it more refreshing, though below 15.5 °C (60 °F) the chilling starts to reduce taste awareness and reduces it significantly below . Beer served unchilled—either cool or at room temperature—reveal more of their flavours. Cask Marque, a non-profit UK beer organisation, has set a temperature standard range of 12°–14 °C (53°–57 °F) for cask ales to be served.
Vessels
Beer is consumed out of a variety of vessels, such as a glass, a
beer stein
A beer stein ( ), or simply stein, is either a traditional beer mug made out of stoneware or specifically an ornamental beer mug sold as a souvenir or collectible. An 1894 article on beer mugs in the American ''Vogue'' magazine that describes ...
, a mug, a
pewter
Pewter () is a malleable metal alloy consisting of tin (85–99%), antimony (approximately 5–10%), copper (2%), bismuth, and sometimes silver. Copper and antimony (and in antiquity lead) act as hardeners, but lead may be used in lower grades ...
tankard
A tankard is a form of drinkware consisting of a large, roughly cylindrical, drinking cup with a single handle. Tankards are usually made of silver or pewter, but can be made of other materials, for example wood, ceramic, or leather. A tankard ...
, a beer bottle or a can; or at music festivals and some bars and nightclubs, from a plastic cup. The shape of the glass from which beer is consumed can influence the perception of the beer and can define and accent the character of the style. Breweries offer branded glassware intended only for their own beers as a marketing promotion, as this increases sales of their product.
The pouring process has an influence on a beer's presentation. The rate of flow from the tap or other serving vessel, tilt of the glass, and position of the pour (in the centre or down the side) into the glass all influence the result, such as the size and longevity of the head, lacing (the pattern left by the head as it moves down the glass as the beer is drunk), and the release of
carbonation
Carbonation is the chemical reaction of carbon dioxide to give carbonates, bicarbonates, and carbonic acid. In chemistry, the term is sometimes used in place of carboxylation, which refers to the formation of carboxylic acids.
In inorganic ch ...
.
A
beer tower
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
is a beer dispensing device, usually found in bars and pubs, that consists of a cylinder attached to a beer cooling device at the bottom. Beer is dispensed from the beer tower into a drinking vessel.
Health effects
A 2016 systematic review and meta-analysis found that moderate ethanol consumption brought no mortality benefit compared with lifetime abstention from ethanol consumption. Some studies have concluded that drinking small quantities of alcohol (less than one drink in women and two in men, per day) is associated with a ''decreased'' risk of heart disease, stroke,
diabetes mellitus
Diabetes, also known as diabetes mellitus, is a group of metabolic disorders characterized by a high blood sugar level ( hyperglycemia) over a prolonged period of time. Symptoms often include frequent urination, increased thirst and increased ...
, and early death. Some of these studies combined former ethanol drinkers and lifelong abstainers into a single group of nondrinkers, which hides the health benefits of lifelong abstention from ethanol. The long-term health effects of continuous, moderate or heavy alcohol consumption include the risk of developing
alcoholism
Alcoholism is, broadly, any drinking of alcohol that results in significant mental or physical health problems. Because there is disagreement on the definition of the word ''alcoholism'', it is not a recognized diagnostic entity. Predomi ...
and
alcoholic liver disease
Alcoholic liver disease (ALD), also called alcohol-related liver disease (ARLD), is a term that encompasses the liver manifestations of alcohol overconsumption, including fatty liver, alcoholic hepatitis, and chronic hepatitis with liver fibrosis ...
.
Alcoholism
Alcoholism is, broadly, any drinking of alcohol that results in significant mental or physical health problems. Because there is disagreement on the definition of the word ''alcoholism'', it is not a recognized diagnostic entity. Predomi ...
, also known as "alcohol use disorder", is a broad term for any drinking of alcohol that results in problems. It was previously divided into two types: alcohol abuse and alcohol dependence. In a medical context, alcoholism is said to exist when two or more of the following conditions is present: a person drinks large amounts over a long time period, has difficulty cutting down, acquiring and drinking alcohol takes up a great deal of time, alcohol is strongly desired, usage results in not fulfilling responsibilities, usage results in social problems, usage results in health problems, usage results in risky situations, withdrawal occurs when stopping, and
alcohol tolerance
Alcohol tolerance refers to the bodily responses to the functional effects of ethanol in alcoholic beverages. This includes direct tolerance, speed of recovery from insobriety and resistance to the development of alcohol use disorder.
Consumption ...
has occurred with use. Alcoholism reduces a person's life expectancy by around ten years and alcohol use is the third leading cause of early death in the United States. No professional medical association recommends that people who are nondrinkers should start drinking alcoholic beverages. A total of 3.3 million deaths (5.9% of all deaths) are believed to be due to alcohol.
It is considered that overeating and lack of muscle tone is the main cause of a
beer belly
Abdominal obesity, also known as central obesity and truncal obesity, is a condition when excessive visceral fat around the stomach and abdomen has built up to the extent that it is likely to have a negative impact on health. Abdominal obesity has ...
, rather than beer consumption. A 2004 study, however, found a link between binge drinking and a beer belly. But with most overconsumption, it is more a problem of improper exercise and overconsumption of carbohydrates than the product itself. Several diet books quote beer as having an undesirably high
glycemic index
The glycemic (glycaemic) index (GI; ) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of ...
of 110, the same as maltose; however, the maltose in beer undergoes
metabolism
Metabolism (, from el, μεταβολή ''metabolē'', "change") is the set of life-sustaining chemical reactions in organisms. The three main functions of metabolism are: the conversion of the energy in food to energy available to run c ...
by yeast during fermentation so that beer consists mostly of water, hop oils and only trace amounts of sugars, including maltose.
Nutritional information
Beers vary in their nutritional content. The ingredients used to make beer, including the
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...
, provide a rich source of nutrients; therefore beer may contain nutrients including
magnesium
Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic ta ...
,
selenium
Selenium is a chemical element with the symbol Se and atomic number 34. It is a nonmetal (more rarely considered a metalloid) with properties that are intermediate between the elements above and below in the periodic table, sulfur and tellurium, ...
,
potassium
Potassium is the chemical element with the symbol K (from Neo-Latin ''kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmosph ...
,
phosphorus
Phosphorus is a chemical element with the symbol P and atomic number 15. Elemental phosphorus exists in two major forms, white phosphorus and red phosphorus, but because it is highly reactive, phosphorus is never found as a free element on Ear ...
B vitamins
B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism and synthesis of red blood cells. Though these vitamins share similar names (B1, B2, B3, etc.), they are chemically distinct compounds that often coexi ...
. Beer is sometimes referred to as "liquid bread", though beer is not a meal in itself.
Society and culture
In many societies, beer is the most popular alcoholic drink. Various social traditions and activities are associated with beer drinking, such as playing cards, darts, or other pub games; attending
beer festival
A beer festival is an event at which a variety of beers are available for purchase. There may be a theme, for instance beers from a particular area, or a particular brewing style such as winter ales.
Asia
* Singapore holds an annual Beer Festiva ...
s; engaging in zythology (the study of beer); visiting a series of pubs in one evening; visiting breweries; beer-oriented tourism; or rating beer.
Drinking game
Drinking games are games which involve the consumption of alcoholic beverages and often enduring the subsequent intoxication resulting from them. Evidence of the existence of drinking games dates back to antiquity. Drinking games have been banned ...
s, such as
beer pong
Beer pong, also known as Beirut, is a drinking game in which players throw a ping pong ball across a table with the intent of landing the ball in a cup of beer on the other end. The game typically consists of opposing teams of two or more player ...
, are also popular. A relatively new profession is that of the
beer sommelier
A beer sommelier, also called a cicerone, is a trained professional, working in the hospitality and alcoholic beverage industry, who specializes in the service and knowledge of beer, similar to a traditional wine sommelier. The knowledge required ...
, who informs restaurant patrons about beers and food pairings.
Beer is considered to be a social lubricant in many societies and is consumed in countries all over the world. There are breweries in Middle Eastern countries such as Syria, and in some African countries. Sales of beer are four times those of wine, which is the second most popular alcoholic drink.
A study published in the ''Neuropsychopharmacology'' journal in 2013 revealed the finding that the flavour of beer alone could provoke dopamine activity in the brain of the male participants, who wanted to drink more as a result. The 49 men in the study were subject to positron emission tomography scans, while a computer-controlled device sprayed minute amounts of beer, water and a
sports drink
Sports drinks, also known as electrolyte drinks, are functional beverages whose stated purpose is to help athletes replace water, electrolytes, and energy before, during and especially after training or competition. There are many perceived bene ...
onto their tongues. Compared with the taste of the sports drink, the taste of beer significantly increased the participants desire to drink. Test results indicated that the flavour of the beer triggered a dopamine release, even though alcohol content in the spray was insufficient for the purpose of becoming intoxicated.
Some breweries have developed beers to pair with food. Wine writer Malcolm Gluck disputed the need to pair beer with food, while beer writers
Roger Protz
Roger is a given name, usually masculine, and a surname. The given name is derived from the Old French personal names ' and '. These names are of Germanic origin, derived from the elements ', ''χrōþi'' ("fame", "renown", "honour") and ', ' ( ...
and Melissa Cole contested that claim.
Related drinks
Around the world, there are many traditional and ancient starch-based drinks classed as beer. In Africa, there are various ethnic beers made from sorghum or millet, such as Oshikundu in Namibia and
Tella
''Tella'' or ''talla'' ( Amharic ጠላ; om, farsoo, ti, siwa) is a traditional beer from Ethiopia. It is brewed from various grains, typically teff and sorghum. Depending on region, barley, wheat, or maize may be used; spices can also be ad ...
in Ethiopia.
Kyrgyzstan
Kyrgyzstan,, pronounced or the Kyrgyz Republic, is a landlocked country in Central Asia. Kyrgyzstan is bordered by Kazakhstan to the north, Uzbekistan to the west, Tajikistan to the south, and the People's Republic of China to the ea ...
also has a beer made from millet; it is a low alcohol, somewhat porridge-like drink called "Bozo".
Bhutan
Bhutan (; dz, འབྲུག་ཡུལ་, Druk Yul ), officially the Kingdom of Bhutan,), is a landlocked country in South Asia. It is situated in the Eastern Himalayas, between China in the north and India in the south. A mountainou ...
, Nepal,
Tibet
Tibet (; ''Böd''; ) is a region in East Asia, covering much of the Tibetan Plateau and spanning about . It is the traditional homeland of the Tibetan people. Also resident on the plateau are some other ethnic groups such as Monpa, Taman ...
and
Sikkim
Sikkim (; ) is a state in Northeastern India. It borders the Tibet Autonomous Region of China in the north and northeast, Bhutan in the east, Province No. 1 of Nepal in the west and West Bengal in the south. Sikkim is also close to the Silig ...
also use millet in
Chhaang
Chhaang or chhyang (, ne, छ्याङ, new, थो:) is a Nepalese and Tibetan alcoholic beverage also popular in parts of the eastern Himalayas, Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang and Lepc ...
, a popular semi-fermented rice/millet drink in the eastern
Himalaya
The Himalayas, or Himalaya (; ; ), is a mountain range in Asia, separating the plains of the Indian subcontinent from the Tibetan Plateau. The range has some of the planet's highest peaks, including the very highest, Mount Everest. Over 100 ...
s. Further east in China are found
Huangjiu
''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by ...
and
Choujiu
''Choujiu'' is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade. Fermentation is carried out by a combination of the fungus ''Aspergillus ...
—traditional rice-based drinks related to beer.
The
Andes
The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...
in South America has Chicha, made from germinated maize (corn); while the indigenous peoples in Brazil have Cauim, a traditional drink made since pre-Columbian times by chewing
manioc
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
so that an enzyme (
amylase
An amylase () is an enzyme that catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of ...
) present in human saliva can break down the starch into fermentable sugars; this is similar to Masato in
Peru
, image_flag = Flag of Peru.svg
, image_coat = Escudo nacional del Perú.svg
, other_symbol = Great Seal of the State
, other_symbol_type = National seal
, national_motto = "Firm and Happy f ...
.
Some beers which are made from bread, which is linked to the earliest forms of beer, are
Sahti
Sahti is a Finnish type of farmhouse ale made from malted and unmalted grains including barley and rye. Traditionally the beer is flavored with juniper in addition to, or instead of, hops;
Ukraine
Ukraine ( uk, Україна, Ukraïna, ) is a country in Eastern Europe. It is the second-largest European country after Russia, which it borders to the east and northeast. Ukraine covers approximately . Prior to the ongoing Russian inv ...
, and
Bouza
Bouza is a town in southwestern Niger. A town of eight thousand, it is the administrative center of Bouza Department, part of Tahoua Region.
Culture and situation
Bouza Department is in a largely Hausa-speaking area, which has become in the last ...
in Sudan. 4000 years ago fermented bread was used in Mesopotamia.
Food waste
Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption. Overall, about o ...
activists got inspired by this ancient recipes and use leftover bread to replace a third of the malted barley that would otherwise be used for brewing their craft ale.
Chemistry
Beer contains the phenolic acids
4-hydroxyphenylacetic acid
4-Hydroxyphenylacetic acid is a chemical compound found in olive oil and beer.
Synthesis
4-Hydroxyphenylacetic acid is obtained by reducing 4-hydroxymandelic acid with elemental phosphorus and iodine.
Uses
In industry, 4-hydroxyphenylacetic ac ...
,
vanillic acid
Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid.
Occurrence in natu ...
,
caffeic acid
Caffeic acid is an organic compound that is classified as a hydroxycinnamic acid. This yellow solid consists of both phenolic and acrylic functional groups. It is found in all plants because it is an intermediate in the biosynthesis of lignin, one ...
,
syringic acid
Syringic acid is a naturally occurring phenolic compound and dimethoxybenzene that is commonly found as a plant metabolite.
Natural occurrence
Syringic acid can be found in several plants including ''Ardisia elliptica'' and '' Schumannianthus ...
ferulic acid
Ferulic acid is a hydroxycinnamic acid, an organic compound with the formula (CH3O)HOC6H3CH=CHCO2H. The name is derived from the genus ''Ferula'', referring to the giant fennel ('' Ferula communis''). Classified as a phenolic phytochemical, ferul ...
, and
sinapic acid
Sinapinic acid, or sinapic acid (Sinapine - Origin: L. Sinapi, sinapis, mustard, Gr., cf. F. Sinapine.), is a small naturally occurring hydroxycinnamic acid. It is a member of the phenylpropanoid family. It is a commonly used matrix in MALDI mass ...
.
Alkaline hydrolysis
Alkaline hydrolysis, in organic chemistry, usually refers to types of nucleophilic substitution reactions in which the attacking nucleophile is a hydroxide ion.
Example
In the alkaline hydrolysis of esters and amides the hydroxide ion nucleophi ...
experiments show that most of the phenolic acids are present as bound forms and only a small portion can be detected as free compounds. Hops, and beer made with it, contain 8-prenylnaringenin which is a potent
phytoestrogen
A phytoestrogen is a plant-derived xenoestrogen (see estrogen) not generated within the endocrine system, but consumed by eating plants or manufactured foods. Also called a "dietary estrogen", it is a diverse group of naturally occurring nonstero ...
. Hop also contains
myrcene
Myrcene, or β-myrcene, is a monoterpene. A colorless oil, it occurs widely in essential oils. It is produced mainly semi-synthetically from '' Myrcia'', from which it gets its name. It is an intermediate in the production of several fragrances. ...
,
humulene
Humulene, also known as α-humulene or α-caryophyllene, is a naturally occurring monocyclic sesquiterpene (C15H24), containing an 11-membered ring and consisting of 3 isoprene units containing three nonconjugated C=C double bonds, two of them be ...
,
xanthohumol
Xanthohumol is a natural product found in the female inflorescences of '' Humulus lupulus'', also known as hops. This compound is also found in beer and belongs to a class of compounds that contribute to the bitterness and flavor of hops. Xanthoh ...
,
isoxanthohumol
Isoxanthohumol is a prenylflavonoid, and it is a phytoestrogen. It is abbreviated as IX or IXN.
8-Prenylnaringenin can be produced from isoxanthohumol by flora in the human intestine, and by fungi in cell cultures.
This prenylflavonoid is found ...
,
myrcenol
Myrcenol is an organic compound, specifically a terpene, terpenoid. It is most notable as one of the fragrant components of lavender oil.
It is also found in the hop plant (''Humulus lupulus''). E-Myrcenol acts also as a pheromone for bark beetles ...
,
linalool
Linalool () refers to two enantiomers of a naturally occurring terpene alcohol found in many flowers and spice plants. Linalool has multiple commercial applications, the majority of which are based on its pleasant scent (floral, with a touch of ...
, tannins, and
resin
In polymer chemistry and materials science, resin is a solid or highly viscous substance of plant or synthetic origin that is typically convertible into polymers. Resins are usually mixtures of organic compounds. This article focuses on n ...
. The alcohol 2M2B is a component of hops brewing.
Barley, in the form of malt, brings the condensed
tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
The term ''tannin'' (from Anglo-Norman ''tanner'' ...
Tryptophol
Tryptophol is an aromatic alcohol that induces sleep in humans. It is found in wine as a secondary product of ethanol fermentation. It was first described by Felix Ehrlich in 1912. It is also produced by the trypanosomal parasite in sleeping si ...
,
tyrosol
Tyrosol is an organic compound with the formula . Classified as a phenylethanoid, i.e. a derivative of phenethyl alcohol, It is found in a variety of natural sources. The compound is colorless solid. The principal source in the human diet is ol ...
, and phenylethanol are aromatic higher alcohols found in beer as secondary products of
alcoholic fermentation
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this ...
Saccharomyces cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have b ...
List of barley-based drinks
This is a list of barley-based drinks. Barley, a member of the grass family was one of the first domesticated grains in the Fertile Crescent and drinks made from it range from thin herbal teas and beers to thicker drinkable puddings and gruels.
...
*
List of beer cocktails
A beer cocktail is a cocktail that is made by mixing beer with other ingredients (such as a distilled beverage) or another style of beer.
In this type of cocktail, the primary ingredient is usually beer.
List of beer cocktails
* Black and ...
*
List of drinks
Drinks are liquids that can be consumed. In addition to basic needs, drinks form part of the culture of human society. In a commercial setting, drinks, other than water, may be termed beverages.
Alcoholic
Alcoholic drink – An alcoholic dr ...
*
List of countries by beer consumption per capita
__NOTOC__
This is a list of countries ordered by annual per capita consumption of beer. Information not provided for some countries is not given in the available sources.
''Note: The row number column is fixed. So you can choose what column to ran ...
*
List of national drinks
A national drink is a distinct beverage that is strongly associated with a particular country, and can be part of their national identity and self-image. National drinks fall into two categories: alcoholic and non-alcoholic. An alcoholic national ...
* Alexander, Jeffrey W. ''Brewed in Japan: The Evolution of the Japanese Beer Industry'' (University of British Columbia Press; 2013) 316 pages
* ''Ale, Beer and Brewsters in England: Women's Work in a Changing World, 1300–1600 '', Judith M. Bennett.
* .
* ''Beer: The Story of the Pint'', Martyn Cornell.
* ''The Book of Beer Knowledge: Essential Wisdom for the Discerning Drinker, a Useful Miscellany'', Jeff Evans.
* ''The World Encyclopedia of Beer'', Brian Glover.
* ''Beer: An Illustrated History'', Brian Glover.
* ''The Beer Book'', Tim Hampson.
* ''Beer and Britannia: An Inebriated History of Britain'', Peter Haydon.
* ''A History of Beer and Brewing'', I. Hornsey.
* ''The World Guide to Beer'',
Michael Jackson
Michael Joseph Jackson (August 29, 1958 – June 25, 2009) was an American singer, songwriter, dancer, and philanthropist. Dubbed the "King of Pop", he is regarded as one of the most significant cultural figures of the 20th century. Over a ...
.
* ''The New World Guide to Beer'', Michael Jackson.
* Archeological Parameters For the Origins of Beer .'' Thomas W. Kavanagh.
* ''Beer in America: The Early Years 1587–1840—Beer's Role in the Settling of America and the Birth of a Nation'', Gregg Smith.
* ''Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition'', Phil Marowski.
* ''The Barbarian's Beverage: A History of Beer in Ancient Europe'', Max Nelson. .
* ''The Brewmaster's Table'', Garrett Oliver.
* ''The Complete Joy of Homebrewing'', Charlie Papazian
*
* ''Gone for a Burton: Memories from a Great British Heritage'', Bob Ricketts.
* ''Country House Brewing in England, 1500–1900'', Pamela Sambrook.
* ''Big Book of Beer'', Adrian Tierney-Jones.
* ''Bacchus and Civic Order: The Culture of Drink in Early Modern Germany'', Ann Tlusty.
*