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Kettles in a modern Trappist brewery

A brewery can be a building or place that produces beer, or a business (brewing company) whose trade is the production and sale of beer. Breweries can take up multiple city blocks, or be a collection of equipment in a homebrewer's kitchen. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. Typically a brewery is divided into distinct sections, with each section reserved for one part of the brewing process. Image File history File links Gnome-globe. ... For other uses, see Beer (disambiguation). ... For other meanings, see Homebrew. ... This article does not cite any references or sources. ... A 16th century brewer A 21st century brewer This article concerns the production of alcoholic beverages. ...

History

A 16th century brewery

See also: History of beer

The oldest brewery in the world still in operation is believed to be the Bavarian State-owned brewery Weihenstephan, found in the German city of Freising, which can trace its history back to 1040. Although the Zatec brewery in the Czech Republic claims it can prove paying beer tax in 1004. Image File history File links 16thCenturyBrewer. ... Image File history File links 16thCenturyBrewer. ... Alulu Tablet - a receipt for best beer from 2050 BC in the ancient Kingdom of Ur Beer is one of the oldest beverages humans have produced, dating back to at least the 5th millennium BC and recorded in the written history of Ancient Egypt and Mesopotamia. ... For other uses, see Bavaria (disambiguation). ... Weihenstephan is part of the city of Freising (48,500 inhabitants) north of Munich. ... Freising is a city in Bavaria, Germany, capital of the district Freising. ...

The industrialization of the brewery

Beer, in some form, can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before the rise of production breweries the production of beer took place at home and was the domain of women, as baking and brewing were seen as "women's work". Breweries, as production facilities reserved for making beer, did not emerge until monasteries and other Christian institutions started producing beer not only for their own consumption, but also to use as payment. This industrialization of brewing shifted the responsibility of making beer to men. Mesopotamia was a cradle of civilization geographically located between the Tigris and Euphrates rivers, largely corresponding to modern-day Iraq. ... Monastery of St. ... Topics in Christianity Movements · Denominations · Other religions Ecumenism · Preaching · Prayer Music · Liturgy · Calendar Symbols · Art · Criticism Important figures Apostle Paul · Church Fathers Constantine · Athanasius · Augustine Anselm · Aquinas · Palamas · Luther Calvin · Wesley Arius · Marcion of Sinope Archbishop of Canterbury · Catholic Pope Coptic Pope · Ecumenical Patriarch Christianity Portal This box:      Christianity is...

Early breweries were almost always built on multiple stories, with equipment on higher floors utilized earlier in the production process, so that gravity could assist with the transfer of product from one stage to the next. This layout is often preserved in breweries today, but mechanical pumps allow more flexibility in brewery design. Gravity is a force of attraction that acts between bodies that have mass. ...

Early breweries typically used large copper vats in the brewhouse, and fermentation and packaging took place in lined wooden containers. Such breweries were common until the Industrial Revolution, when better materials became available, and scientific advances led to a better understanding of the brewing process. Today, almost all breweries are made of stainless steel. vat can be a type of barrel used for storage. ... For other uses, see Fermentation. ... A Watt steam engine, the steam engine that propelled the Industrial Revolution in Britain and the world. ... The 630 foot (192 m) high, stainless-clad (type 304) Gateway Arch defines St. ...

Major technological advances

19th century brewery installations

A handful of major breakthroughs have led to the modern brewery and its ability to produce the same beer consistently. Image File history File linksMetadata Download high-resolution version (1583x1187, 361 KB) 19-th century brewery installation (still working). ... Image File history File linksMetadata Download high-resolution version (1583x1187, 361 KB) 19-th century brewery installation (still working). ...

The steam engine, vastly improved in 1765 by James Watt, brought automatic stirring mechanisms, and pumps into the brewery. It gave brewers the ability to more reliably mix liquids while heating, particularly the mash, to prevent scorching, and a quick way to transfer liquid from one container to another. Almost all breweries now use electric-powered stirring mechanisms and pumps. The steam engine also allowed the brewer to make greater quantities of beer, as human power was no longer a limiting factor in moving and stirring. // The term steam engine may also refer to an entire railroad steam locomotive. ... For other persons named James Watt, see James Watt (disambiguation). ... Look up Mash in Wiktionary, the free dictionary. ...

Carl von Linde, along with several other people, is credited with developing the refrigeration machine in 1871. Refrigeration allowed beer to be produced year-round, and always at the same temperature. Yeast is very sensitive to temperature, and if a beer was produced during summer, the yeast would impart unpleasant flavors onto the beer. Most brewers would produce enough beer during winter to last through the summer, and store it in underground cellars, or even caves, to protect it from summer's heat. Carl Paul Gottfried von Linde (born 11 June 1842 in Berndorf (Oberfranken); died 16 November 1934 in Munich) was a German engineer who developed the basics of modern refrigeration technology. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ...

Most importantly, the discovery of microbes by Louis Pasteur was instrumental in the control of fermentation. The idea that yeast was a microorganism that worked on wort to produce beer lead to the isolation of a single yeast cell by Emil Christian Hansen. Pure yeast cultures allow brewers to pick out yeasts for their fermentation characteristics, including flavor profiles and fermentation ability. Some breweries in Belgium still rely on "spontaneous" fermentation for their beers (see lambic). A microorganism or microbe is an organism that is so small that it is microscopic (invisible to the naked eye). ... Louis Pasteur (December 27, 1822 – September 28, 1895) was a French chemist best known for his remarkable breakthroughs in microbiology. ... A cluster of Escherichia coli bacteria magnified 10,000 times. ... The exterior of the WORT studio building. ... Emil Christian Hansen (May 8, 1842 - August 27, 1909) was a Danish fermentation physiologist. ... Traditional wooden Lambic barrels; the L on the barrel indicates the brewery. ...

The modern brewery

Breweries today are made predominantly of stainless steel, although vessels often have a decorative copper cladding for a nostalgic look. Stainless steel has many favorable characteristics which make it a well-suited material for brewing equipment. It imparts no flavor in beer, it reacts with very few chemicals, which means almost any cleaning solution can be used on it (concentrated chlorine bleach being a notable exception) and it is very sturdy. Sturdiness is important, as most tanks in the brewery have positive pressure applied to them as a matter of course, and it is not unusual that a vacuum will be formed incidentally during cleaning. The 630 foot (192 m) high, stainless-clad (type 304) Gateway Arch defines St. ... For other uses, see Copper (disambiguation). ... Cleanliness is the absence of dirt, including dust, stains and a bad smell. ... Making a saline water solution by dissolving table salt (NaCl) in water This article is about chemical solutions. ... This article is about the chemical whitener. ...

Heating in the brewhouse is usually achieved through pressurized steam, although direct-fire systems are not unusual in small breweries. Similarly, cooling in other areas of the brewery is typically done by cooling jackets on tanks, which allow the brewer to precisely control the temperature on each tank individually, although whole-room cooling is also common.

Today modern brewing plants perform myriad analyses on their beers for quality control purposes. Shipments of ingredients are analyzed in order to correct for variations; Samples are pulled at almost every step and tested for oxygen content, unwanted microbial infections, and other beer-aging compounds; and a representative sample of the finished product is often stored for months for comparison when complaints are filed. This article is about the chemical element and its most stable form, or dioxygen. ...

Brewing process

Main article: Brewing (beer)

Work in the brewery is typically divided into 7 steps: Mashing, Lautering, Boiling, Fermenting, Conditioning, Filtering, and Filling. A 16th century brewery Brewing can also refer to steeping, as in the preparation of tea. ...

Mashing is the process of mixing milled grain (typically malted grain) with water, and heating this mixture up with rests at certain temperatures to allow enzymes in the malt to break down the starch in the grain into sugars, typically maltose. Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Ribbon diagram of the enzyme TIM, surrounded by the space-filling model of the protein. ... Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ... This article is about sugar as food and as an important and widely-traded commodity. ... Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. ...

Lautering is the separation of the extracts won during mashing from the spent grain to create wort. It is achieved in either a lauter tun, a wide vessel with a false bottom, or a mash filter, a plate-and-frame filter designed for this kind of separation. Lautering has two stages: first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and sparging, in which extract which remains with the grains is rinsed off with hot water. Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. ... The exterior of the WORT studio building. ... A Lauter Tun is a special container used in all-grain brewing for separating the sweet wort from the spent grains (malted barley etc. ... Sparging in chemical sciences refers to the bubbling of a chemically inert gas through a liquid. ...

Boiling the wort ensures its sterility, and thus prevents infections. During the boil, hops are added, which contribute their bitterness, aroma and flavor compounds to the beer, and, along with the heat of the boil, cause proteins in the wort to coagulate and the pH of the wort to fall. Finally, the vapors produced during the boil volatilize off flavors, including dimethyl sulfide precursors. The exterior of the WORT studio building. ... For other uses, see PH (disambiguation). ... Dimethyl sulfide causes that distinctive smell from your St. ...

The boil must be conducted so that it is even and intense. The boil lasts between 60 and 120 minutes, depending on its intensity, the hop addition schedule, and volume of wort the brewer expects to evaporate.

Fermenting

The entrance of a brewery. An old boil kettle placed outside as decoration.

Fermentation, as a step in the brewing process, starts as soon as yeast is added to the cooled wort. This is also the point at which the product is first called beer. It is during this stage that sugars won from the malt are metabolized into alcohol and carbon dioxide. Fermentation tanks come in all sorts of forms, from enormous tanks which can look like storage silos, to five gallon glass carboys in a homebrewer's closet. Image File history File links Download high resolution version (1296x972, 121 KB) File links The following pages link to this file: Brewery ... Image File history File links Download high resolution version (1296x972, 121 KB) File links The following pages link to this file: Brewery ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Grain alcohol redirects here. ... Carbon dioxide is a chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. ... Bold text This article is about Storage Silos. ... The gallon (abbreviation: gal) is a unit of volume. ... A carboy is a glass vessel used in fermenting wine, mead and sometimes beer. ...

Most breweries today use cylindroconical vessels, or CCVs, have a conical bottom and a cylindrical top. The cone's aperture is typically around 60°, an angle that will allow the yeast to flow towards the cones apex, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids which have fallen to the cones apex can be simply flushed out a port at the apex. a big (1) and a small (2) aperture For other uses, see Aperture (disambiguation). ...

Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, which makes harvesting top fermenting yeasts very easy. The open tops of the vessels make the risk of infection greater, but with proper cleaning procedures and careful protocol about who enters fermentation chambers when, the risk can be well controlled.

Fermentation tanks are typically made of stainless steel. If they are simple cylindrical tanks with beveled ends, they are arranged vertically, as opposed to conditioning tanks which are usually laid out horizontally.

A very few breweries still use wooden vats for fermentation as wood is difficult to keep clean and infection-free and must be repitched more or less yearly.

After high kraeusen, a bung device (German: Spundapparat) is often put on the tanks to allow the CO₂ produced by the yeast to naturally carbonate the beer. This bung device can be set to a given pressure to match the type of beer being produced. The more pressure the bung holds back, the more carbonated the beer becomes. For other uses, see Carbon (disambiguation). ... This article is about the chemical element and its most stable form, or dioxygen. ... Carbon dioxide is a chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. ...

Conditioning

When the sugars in the fermenting beer have been almost completely digested, the fermentation slows down and the yeast starts to settle to the bottom of the tank. At this stage, the beer is cooled to around freezing, which encourages settling of the yeast, and causes proteins to coagulate and settle out with the yeast. Unpleasant flavors such as phenolic compounds become insoluble in the cold beer, and the beer's flavor becomes smoother. During this time pressure is maintained on the tanks to prevent the beer from going flat.

If the fermentation tanks have cooling jackets on them, as opposed to the whole fermentation cellar being cooled, conditioning can take place in the same tank as fermentation. Otherwise separate tanks (in a separate cellar) must be employed.

Filtering

Filtering the beer stabilizes the flavour, and gives beer its polished shine and brilliance. Not all beer is filtered. When tax determination is required by local laws, it is typically done at this stage in a calibrated tank.

Filters come in many types. Many use pre-made filtration media such as sheets or candles, while others use a fine powder made of, for example, diatomaceous earth, also called kieselguhr, which is introduced into the beer and recirculated past screens to form a filtration bed. A sample of diatomaceous earth Diatomaceous earth (IPA: , also known as DE, diatomite, diahydro, kieselguhr, kieselgur and Celite) is a naturally occurring, soft, chalk-like sedimentary rock that is easily crumbled into a fine white to off-white powder. ...

Filters range from rough filters that remove much of the yeast and any solids (e.g. hops, grain particles) left in the beer, to filters tight enough to strain color and body from the beer. Normally used filtration ratings are divided into rough, fine and sterile. Rough filtration leaves some cloudiness in the beer, but it is noticeably clearer than unfiltered beer. Fine filtration gives a glass of beer that you could read a newspaper through, with no noticeable cloudiness. Finally, as its name implies, sterile filtration is fine enough that almost all microorganisms in the beer are removed during the filtration process.

Packaging

Finished bottles being cased at a brewery

Packaging is putting the beer into the containers in which it will leave the brewery. Typically this means in labeled bottles, kegs and casks, but it might include bulk tanks for high-volume customers. Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (2272 × 1704 pixel, file size: 995 KB, MIME type: image/jpeg) Finished bottles of Traditional Lager being placed into cases at Yuengling Brewery, Pottsville, PA. I, the creator of this work, hereby release it... Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (2272 × 1704 pixel, file size: 995 KB, MIME type: image/jpeg) Finished bottles of Traditional Lager being placed into cases at Yuengling Brewery, Pottsville, PA. I, the creator of this work, hereby release it... Composite body, painted, and glazed bottle. ... This article does not cite any references or sources. ... A barrel is a hollow cylindrical container, usually made of wood staves and bound with iron bands. ...

Some brewery descriptions

Breweries range widely in the volume and variety of beer produced, ranging from small breweries that produce a few dozen barrels a year, to massive multinational conglomerates,like Anheuser-Busch or InBev, that produce hundreds of millions of barrels annually. Some commonly used descriptions of breweries are: “bbl” redirects here. ... Anheuser-Busch Companies, Inc. ... InBev (Euronext: INB, NYSE: ABV) is the largest beer company in the industry. ... Look up million in Wiktionary, the free dictionary. ...

• Microbrewery – A late 20th century name for a small brewery. The term started to be replaced with craft brewer at the start of the 21st century.
• Brewpub – A brewery whose beer is brewed primarily on the same site from which it is sold to the public, such as a pub or restaurant. If the amount of beer that a brewpub distributes off-site beer exceeds 75%, it may also be described as a craft or microbrewery.
• Contract brewing company or contract brewery – A business that hires another brewery to produce its beer. The contract brewing company generally handles all of the beers marketing, sales, and distribution, while leaving the brewing and packaging to the producer-brewery (which, confusingly, is also sometimes referred to as a contract brewer).
• Regional brewery – An established term for a brewery that supplies beer in a fixed geographical location. With modern distribution methods this term is falling out of use.

Yuengling Brewery a regional brewery in Pottsville, Pennsylvania

• Craft brewer – A term that is replacing microbrewery. A craft brewery is a brewery which does not use adjuncts and/or is considered to make craft beer.
• Macrobrewery or Megabrewery – Terms for a large brewery, which sometimes carry a negative connotation.
• A brewmaster, or formerly braumeister, is a person who is in charge of the production of beer. The major breweries employ engineers with a Chemistry/Biotechnology background. The title of Brewmaster is given to a person after 2½ years of extra study in the art of brewing thus earning a degree equivalent to a Master's degree.

US Brewing Programs: Beer barrels outside the Castle Rock microbrewery in Nottingham, England. ... Craft beer generally refers to all-malt beer that is brewed with emphasis on quality rather than mass appeal. ... A brewpub is a microbrewery, often combined with a restaurant, that sells the majority of its beer on premises. ... Pub redirects here. ... For other uses, see Restaurant (disambiguation). ... Regional brewery is a term used in the UK to decribe a long established brewery that supplied beer to tied pubs in a fixed geographical location such as South Wales, The Midlands or the Isle of Man. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (2560 × 1920 pixel, file size: 920 KB, MIME type: image/jpeg) A portion of the Yuengling Brewery at night, as visible from Mahantango Street, Pottsville. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (2560 × 1920 pixel, file size: 920 KB, MIME type: image/jpeg) A portion of the Yuengling Brewery at night, as visible from Mahantango Street, Pottsville. ... Coordinates: , County Chartered as a City March 22, 1911 Government  - Mayor John D. W. Reiley Area  - Total 10. ... In beer making and homebrewing, an adjunct is an ingredient other than water, barley, hops, and yeast. ... Craft beer generally refers to all-malt beer that is brewed with emphasis on quality rather than mass appeal. ... For other uses, see Beer (disambiguation). ... A brewery is a facility that produces beer. ... Engineering is the application of scientific and technical knowledge to solve human problems. ... For other uses, see Chemistry (disambiguation). ... The structure of insulin Biotechnology is technology based on biology, especially when used in agriculture, food science, and medicine. ... A 16th century brewer A 21st century brewer This article concerns the production of alcoholic beverages. ... This article does not cite any references or sources. ...

• Seibel Institute of Technology
• California Brewers Guild
• American Brewers Guild
• UC Davis

The University of California, Davis, commonly abbreviated to UC Davis or UCD is one of the ten University of California campuses. ...

Craft Brewing in the United States

Before Prohibition in the United States, breweries were local institutions, with a few exceptions. The costs involved in moving large quantities of beer while maintaining its quality necessitated that beer be made near where it was to be consumed. Prohibition, as could be expected, closed most of the breweries in the United States, and the few that were able to remain open by producing near beer, malt extract, yeast, and other beer-related products, were in an advantageous position to produce and sell beer after the repeal of Prohibition. During the same period, advancements in refrigeration and motor vehicles enabled large regional and national breweries to maintain product quality while being transported a greater distance. These remaining breweries quickly became large enough to be household names all over the nation, and concentrated mostly on the style with the broadest appeal: American light lager. Local breweries, primarily producing niche beers, were lost in America. The term Prohibition, also known as A Dry Law, refers to a law in a certain country by which the manufacture, transportation, import, export, and sale of alcoholic beverages is restricted or illegal. ... Near beer was originally a term for malt beverages with little or no alcohol (one half of one percent or less) mass-marketed during Prohibition in the United States. ... In 1919, the requisite number of legislatures of the States ratified The 18th Amendment to the Federal Constitution, enabling national Prohibition within one year of ratification. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... American-style lager beer is a common variety of beer, a type of pale lager, traditionally made and drunk in North America, but also popular in much of the rest of the world. ...

In 1978, Jimmy Carter signed into law a bill explicitly allowing people to brew beer for private consumption. As the homebrewing movement grew, homebrewers looked to re-create beers they had enjoyed in places with a more varied beer assortment. The rise of imported beers and homebrewing brought a demand for more beer styles, and locally brewed beer. Answering this need, smaller breweries started popping up across America, and a whole industry grew around the microbrewing industry. Many of these startup microbreweries, have since grown into major regional breweries in their own right. For other persons named Jimmy Carter, see Jimmy Carter (disambiguation). ... Beer barrels outside the Castle Rock microbrewery in Nottingham, England. ...

Portland, Oregon has earned the name "Beervana"^{[citation needed]}, with more breweries than any other city in the world^{[citation needed]}: 33 just within the city limits.^{[citation needed]} The McMenamin brothers alone have over thirty brewpubs, distilleries and wineries scattered throughout the metropolitan area, many in renovated theaters and other old buildings otherwise destined for demolition.^{[citation needed]} Other notable Portland brewers include Widmer Brothers, Bridgeport Brewing Company and the MacTarnahan's Brewing Company. In 1999, "beerhunter" and author Michael Jackson called Portland a candidate for the beer capital of the world because the city boasted more breweries than Cologne, Germany.^{[citation needed]} Nickname: Location of Portland in Multnomah County and the state of Oregon Coordinates: , Country State Counties Multnomah County Incorporated February 8, 1851 Government  - Mayor Tom Potter[1]  - Commissioners Sam Adams Randy Leonard Dan Saltzman Erik Sten  - Auditor Gary Blackmer Area  - City 376. ... McMenamins Pubs and Breweries is a chain of over fifty brewpubs, microbreweries, music venues, historic hotels, theater pubs and more. ... Widmer Brothers Brewing Company was founded in 1984 in Portland, Oregon by brothers Kurt and Rob Widmer. ... The article about perfume can be found at Eau de Cologne. ...

See also

Wikimedia Commons has media related to:

Breweries

• Brewing
• Beer
• Malt
• Hops
• Homebrewing
• Breweriana, the hobby of brewery advertising collecting

Image File history File links Commons-logo. ... A 16th century brewer A 21st century brewer This article concerns the production of alcoholic beverages. ... For other uses, see Beer (disambiguation). ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Hop umbel (branched floral structure resembling nested-inverted umbrellas) in a Hallertau hop yard Hops are a flower used primarily as a flavouring and stability agent in beer, as well as in herbal medicine. ... For other meanings, see Homebrew. ...

References

• ISBN 3-921690-39-0: Technology Brewing and Malting, Wolfgang Kunze, 1999, 2nd revised edition, VLB Berlin. Available at their website
• ISBN 3-921690-49-8: Technology Brewing and Malting, Wolfgang Kunze, 2004, 3nd revised edition, VLB Berlin. Available at their website
• http://www.beertown.org/craftbrewing/statistics.html: Craft Brewery definitions at the bottom of the page

v • d • e Beers of the world
Articles on beer and breweries by region.
Africa	Ethiopia · Kenya · Namibia · South Africa Alcoholic beverages An alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of alcohol includes many other compounds. ... This article does not cite any references or sources. ... Grain alcohol redirects here. ... An American-produced bottle of ginjō-shu sake. ... The relationship between alcohol consumption and health has been the subject of formal scientific research since at least 1926, when Dr. Raymond Pearl published his book, Alcohol and Longevity, in which he reported his finding that drinking alcohol in moderation was associated with greater longevity than either abstaining or drinking... Alcohol advertising is the promotion of alcoholic beverages by alcohol producers through a variety of media. ... Image:Frans Hals 002 . ... A 16th century brewer A 21st century brewer This article concerns the production of alcoholic beverages. ... A distilled beverage is a consumable liquid containing ethyl alcohol (ethanol) purified by distillation from a fermented substance such as fruit, vegetables, or grain. ... Winemakers often use carboys like these to ferment smaller quantities of wine Winemaking, or vinification, is the process of wine production, from the selection of grapes to the bottling of finished wine. ... Bottles of cachaça, a Brazilian alcoholic beverage. ... For other uses, see Beer (disambiguation). ... For other uses, see Wine (disambiguation). ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... Rice wine refers to alcoholic beverages made from rice. ... Chicha served with pipeño Chicha is a Spanish word for any variety of fermented beverage. ... Shaoxing jiu, a famous huangjiu Huangjiu (黄酒; pinyin: huáng jiÇ”, lit. ... In the West, Kumis has been touted for its health benefits, as in this 1877 book also naming it Milk Champagne. Kumis (also spelled kumiss, koumiss, kymys; called airag in Mongolian cuisine) is a fermented milk drink traditionally made from the milk of horses. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... Pulque, or octli, is an alcoholic beverage made from the fermented juice of the maguey, and is a traditional native beverage of Mesoamerica. ... Finlandia Sahti, Finnish sahti label Sahti is a traditional beer from Finland made from a variety of grains, malted and unmalted, including barley, rye, wheat, and oats; sometimes bread made from these grains is fermented instead of malt itself. ... Main article: Chinese wine Gouqi jiu(zh:枸杞酒) is one kind of fruit alcoholic beverage made from Gouqi. ... A distilled beverage is a consumable liquid containing ethyl alcohol (ethanol) purified by distillation from a fermented substance such as fruit, vegetables, or grain. ... Various brands of tequila Tequila is a spirit made primarily in the area surrounding Tequila, a town in the western Mexican state of Jalisco, 65 km northwest of Guadalajara and in the highlands of Jalisco, 65 km east of Guadalajara. ... A cheap commercial bottle of Mexican Mezcal bought in Cancun. ... The Amaretto Disaronno square bottle The term amaretto refers to a sweet liqueur made from a basic infusion of the stones of drupe fruits, such as peaches, as well as a related almond biscotto. ... A reservoir glass filled with a naturally-colored verte, next to an absinthe spoon. ... Arak Rayan, from Syria. ... A small souvenir bottle of ouzo Ouzo (ούζο) is a Greek anise-flavored liqueur that is widely consumed in Greece. ... Rakı becomes cloudy white, when mixed with water. ... A glass of diluted pastis French pastis Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties. ... Sambuca is an Italian aniseed-flavored, usually colorless liqueur. ... Applejack is a strong alcoholic beverage produced from apples, originating from the American colonial period. ... A bottle of calvados Pays DAuge Calvados is an apple brandy from the French région of Lower Normandy. ... Scotch whisky is whisky made in Scotland. ... Irish Whiskeys For the novel of the same name, see Irish Whiskey (novel). ... Whisky production in Japan began around 1870, but the first commercial production was in 1923, when the countrys first distillery—Yamazaki—opened. ... An Indian liquor made from either coconut or the juice of the cashew apple. ... Arrack refers to strong spirits distilled mainly in South and South East Asia from fermented fruits, grains, sugarcane, or the sap of coconuts or other palm trees. ... Malibu Rum is a rum made in Barbados with natural coconut extract. ... For other uses, see Brandy (disambiguation). ... Kirschwasser, German for cherry water, (pronounced ), often known simply as Kirsch (German for cherry), is a clear brandy made from double distillation of the fermented juice of a small black cherry. ... Limoncello [limontlːo] is a lemon liqueur produced in the south of Italy, mainly in the region around the Gulf of Naples and the coast of Amalfi and Islands of Ischia and Capri, but also in Sicily, Sardinia and the Maltese island of Gozo. ... For other uses, see Pisco (disambiguation). ... A bottle of apricot Hungarian Pálinka. ... A traditional bottle of slivovitz, plum rakia Croatian Sljivovica and Slovenian Slivovka, two different names for the same drink, a plum rakia Rakia or Rakija (Bulgarian: , Croatian and Bosnian (rakija), Albanian: , Macedonian and Serbian: , Slovenian: , Romanian: ) is hard liquor similar to brandy, made by distillation of fermented fruits, popular throughout... Schnapps is a type of distilled beverage. ... This does not cite any references or sources. ... 1956 Armagnac Armagnac (IPA [aʁmaɲak]), the region of France, has given its name to its distinctive kind of brandy or eau de vie, made of the same grapes as Cognac and undergoing the same aging in oak barrels, but with column still distillation (Cognac is distilled in pot... Bärenjäger is a honey-flavoured liqueur based on vodka, made by Teucke & König in Germany. ... Polish Krupnik Krupnik, or Krupnikas as it is known in Lithuanian, is a traditional sweet vodka, similar to a liqueur, based on grain spirit and honey, popular in Poland and Lithuania. ... Bourbon bottle, 19th century Oak casks in ricks used store and age bourbon. ... Corn whiskey is an American whiskey made from a mash made up of at least 80 percent maize, or corn. ... Tennessee whiskey is a type of American whiskey. ... Note: This page or section contains IPA phonetic symbols in Unicode. ... Å¢uică (in Romanian , sometimes spelled tuica, tzuika, tsuika, tsuica, or tzuica), is a traditional Romanian alcoholic beverage, usually made from plums. ... A glass of grappa Grappa is a fragrant grape-based pomace brandy of between 30% and 80% alcohol by volume (60 to 160 proof), of Italian origin. ... Orujo is a liquor obtained from the distillation of the pomace of the grape. ... Zivania (also Zivana) (Greek: Ζιβανία) is a traditional Greek-Cypriot distillate produced in the island of Cyprus from pomace (or marcs), the residue of grapes that were pressed during the winemaking process (including the stems and seeds) mixed with high-quality dry wines produced from the local grape varieties of Cyprus. ... Tsikoudia or raki is a grape-based spirit from the island of Crete (Greece), made from the distillation of pomace, i. ... Tsipouro (Greek: Τσίπουρο) is a distilled alcoholic beverage, more precisely a pomace brandy, from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete, where the same spirit with a stronger aroma is known as tsikoudia. ... Vodka bottling machine, Shatskaya Vodka Shatsk, Russia Vodka (Polish: wódka, Russian: водка) is one of the worlds most popular distilled beverages. ... A bottle and glass of Linie brand akvavit. ... Brennivín is an Icelandic schnapps, considered the countrys signature alcoholic beverage. ... Snaps is a small shot of a strong alcoholic beverage taken during the course of a meal, very much like the German schnapps. ... Baijiu (Chinese: 白酒; pinyin: ) or Shaojiu is potent Chinese alcohol. ... Kaoliang jiu (literally sorghum liquor; often called simply kaoliang) is a strong distilled liquor, made from fermented sorghum (which is called gaoliang in Chinese). ... Rice baijiu (Chinese: 米白酒; pinyin: mǐbáijiÇ”), also known as rice fragrance baijiu (米香型白酒), is a variety of distilled beverage popular in China. ... Soju is a distilled beverage native to Korea. ... Awamori (泡盛) is an alcoholic beverage indigenous to and unique to Okinawa, Japan. ... Rye whiskey describes two types of whiskies, theoretically distilled from rye. ... This article is about the beverage. ... Cachaça Java, from Salinas-MG, Brazil Cachaça (IPA: ) is the most popular distilled alcoholic beverage in Brazil. ... Aguardiente is the Spanish generic name for alcoholic drinks between 29 and 45 percent alcohol, meaning fiery water, or, literally burning water [1] (as it burns the throat of the drinker). ... Falernum is a sweet syrup used in Tropical and Caribbean drinks. ... This page is about the drink, for the locality, go to Guaro Guaro is the name of a kind of liquor in many places in Central America. ... Seco Herrerano is considered the national alcoholic beverage of Panama. ... ShōchÅ« ) is a distilled alcoholic beverage popular in Japan. ... This article is about the beverage. ... Vodka bottling machine, Shatskaya Vodka Shatsk, Russia Vodka (Polish: wódka, Russian: водка) is one of the worlds most popular distilled beverages. ... For other uses, see Whisky (disambiguation). ... Canadian whisky is whisky made in Canada; by law it must be aged there at least three years in a barrel. ... Jenever (also known as genever or jeniever), is the juniper-flavored and strongly alcoholic traditional liquor of the Netherlands and Flanders, from which gin has evolved. ... Revenue men at the site of moonshine stills, Kentucky, 1911 or earlier For other uses, see Moonshine (disambiguation). ... In scuba diving, the word cocktail also means a hazard with diving with some rebreathers: it means a caustic solution resulting from water reaching and dissolving the absorbent. ... The shot glass containing Midori was dropped into a shandy, making a fairly potent beer cocktail. ... Wikibooks Bartending has a page on the topic of Cocktails A cocktail is a style of mixed drink made predominantly with a distilled beverage, such as vodka, gin, whiskey, rum, or tequila, mixed with another drink other than water. ... Serving multiple flaming cocktails can be an impressive skill to learn. ... The tone or style of this article or section may not be appropriate for Wikipedia. ... A wine cocktail is a mixed drink similar to a true cocktail. ... It has been suggested that glogg be merged into this article or section. ... // What follows is a list of beers by the country within which they originate, and the beer drinking and brewing practices within those countries: Main article: Canadian beer Main article: Mexican beer Main article: American beer Main articles: Central American beer and Caribbean beer Belikin is the leading domestically produced... For other uses, see Beer (disambiguation). ... African beer refers to beer made in Africa. ...
Asia	China · India · Japan · Korea · Taiwan · Thailand Image File history File links Beer_mug. ... Contemporary Korean Beers The Korean beer market is dominated by the three major brands; Cass, Hite and OB. Most restaurants and bars will only have one on tap, as they are largely regarded as extremely similar in taste and price. ...
Europe	Albania · Armenia · Austria · Azerbaijan · Belgium · Bulgaria · Czech Republic · Croatia · Denmark · England · Estonia · Faroe Islands · Finland · France · Germany · Greece · Hungary · Iceland · Ireland · Italy · Lithuania · Macedonia · Malta · Montenegro · Netherlands · Norway · Portugal · Poland · Romania · Russia · Scotland · Serbia · Slovakia · Slovenia · Spain · Sweden · Switzerland · Ukraine · Wales An Advertisemnt for Birra Tirana in downtown Tirana Birra Malto is the largest brewer in Albania. ... English beer has a long history, and is quite distinct traditions from most other beer brewing countries. ... What follows is a list of beers by the country within which they originate, and the beer drinking and brewing practices within those countries: // Albania Albanias most famous beer is Birra Tirana, which accounts for roughly 30% of the beer consumed in the country. ... The main thing to remember with Scottish beer (Ale) is that Scottland, having a cool climate, is not and ideal place for growing hops, the bittering/preserving agent of choice for beer. ... Serbias beer (Serbian language: пиво / pivo) is not well-known or famous outside of its national borders. ... Welsh beer has evolved in quite a different way from English beer. ...
Middle East	Iran · Israel · Syria · Turkey
North America	Canada · Caribbean · Central America · Mexico · United States The Beers of the caribbean is very unique to each island like 1 Carib of Trinidad and Tobago made by the Carib Brewing Company 2 Banks of Barbados made by the Banks Brewing company 3 Piton of St Lucia They are available in lager ,shandy,light and etc. ...
Oceania	Australia · New Zealand
South America	Argentina · Brazil · Chile · Colombia
International	List of breweries · List of commercial brands of beer · List of countries by beer consumption per capita // What follows is a list of beers by the country within which they originate, and the beer drinking and brewing practices within those countries: Main article: Canadian beer Main article: Mexican beer Main article: American beer Main articles: Central American beer and Caribbean beer Belikin is the leading domestically produced... See Category:Beer and breweries by region for a comprehensive and up to date listing of all the breweries detailed on Wikipedia, sorted into regions. ... List of brand names of beer. ... A map of the world coloured by per-capita beer consumption This is a list of countries ordered by annual per capita consumption of beer. ...