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 A typical mug of lager beer, showing the golden colour of the beer and the foamy head floating on top. Beer, generically, is any alcoholic beverage produced through the fermentation of starchy material and which is not distilled after fermentation. The process of beer production is called brewing. Because the ingredients used to make beer differ from place to place, beer characteristics such as taste and colour vary widely, and consequently its type or classification. One of the oldest beverages man has produced, dating back to at least the 5th millennium BC and recorded in the written history of Ancient Egypt and Mesopotamia, the character of beer has changed drastically over the millennia. The brewing industry is now a huge global business, and today consists mostly of conglomerates formed out of a multitude of smaller producers. While beer is generally an alcoholic beverage, some varieties exist, originating in the Western world, which undergo a process to remove most of the alcohol, producing what is called non-alcoholic beer. Download high resolution version (600x755, 69 KB) Wikipedia does not have an article with this exact name. ...
Download high resolution version (600x755, 69 KB) Wikipedia does not have an article with this exact name. ...
Lager beers are alcoholic beverages of German and Czech origin, taking their name from the German lagern (to store). Lagers are brewed principally from malted barley (without cane sugar, an adjunct), hops and water at low temperatures (usually between 5°C and 15°C) that cause bottom-fermentation. ...
Bottles of cachaça, a Brazilian alcoholic beverage. ...
In its strictest sense, fermentation (formerly called zymnosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ...
Starch is a complex carbohydrate which is insoluble in water. ...
Strathisla whisky distillery in Keith, Scotland Distillation is a means of separating liquids through differences in their boiling points. ...
The Brewer, designed and engraved, in the Sixteenth. ...
Taste is one of the most common and fundamental of the senses in life on Earth. ...
Color is an important part of the visual arts. ...
(6th millennium BC – 5th millennium BC – 4th millennium BC – other millennia) Events 4713 BC – The epoch (origin) of the Julian Period described by Joseph Justus Scaliger occurred on January 1, the astronomical Julian day number zero. ...
Map of Ancient Egypt Ancient Egypt as a general historical term broadly refers to the civilization of the Lower Nile Valley, between the First Cataract and the mouths of the Nile Delta, from circa 3300 BC until the conquest of Alexander the Great in 332 BC. As a civilization based...
Mesopotamia [mesuputÄmÄ“u] (Greek: Μεσοποταμία, translated from Old Persian Miyanrudan the Land between the Rivers; Aramaic name being Beth-Nahrain House of Two Rivers) is a region of Southwest Asia. ...
The beer brewing industry is dominated by a few international players. ...
The term Western world or the West can have multiple meanings depending on its context. ...
Non-alcoholic beer (NAB) is a slightly misleading term used to describe beer with very low alcohol content. ...
History As almost any substance containing certain sugars can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. Chemical tests of ancient pottery jars reveal that beer was (like Wine) produced about 7000 years ago in what is today Iran, and is one of the first known biological engineering tasks, where the biological process of fermentation is used in a process. The earliest evidence of wine dates to 5400 B.C., from Hajji Firuz Tepe in the Zagros Mountains of present-day Iran, near the city of Urmia. Download high resolution version (541x799, 74 KB)Big beer in a bar of Bruxelle. ...
Download high resolution version (541x799, 74 KB)Big beer in a bar of Bruxelle. ...
Tourists sit outside a bar in Chiang Mai, Thailand A bar is an establishment where alcoholic beverages are sold to be drunk on the premises. ...
Emblem of the Brussels-Capital Region Flag of The City of Brussels Brussels (Dutch: Brussel, French: Bruxelles, German: Brüssel) is the capital of Belgium and is considered by many to be the headquarters of the European Union, as two of its four main institutions have their headquarters in the...
This article deals with sugar as food and as an important, widely traded commodity; the word also has other uses; see Sugar (disambiguation) A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alter the flavor and properties (mouthfeel, perservation...
In its strictest sense, fermentation (formerly called zymnosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ...
A glass of red wine Wine display at the Mt Markey Winery This article is about the beverage. ...
Biological engineering (a. ...
In its strictest sense, fermentation (formerly called zymnosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ...
The Zagros Mountains (In Persian:رشتهکوههای زاگرس) make up Irans second largest mountain range. ...
Map of Iran showing location of Urmia Urmia, Uromieh, Uromiyeh, Oroomieh, Orumiyeh, or Orumiye (ارومیه in Persian), previously Rezaieh or Rezaiyeh (رضائیه), is a city (1991 pop. ...
In Mesopotamia, the oldest evidence of beer is believed to be a 6000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal vessel (bowl). Beer is also mentioned in the Epic of Gilgamesh, and a 3900-year-old Sumerian poem honoring the patron goddess of brewing, Ninkasi, contains the oldest surviving beer recipe, describing the production of beer from barley via bread. Beer became vital to all the grain-growing civilizations of classical Western antiquity, especially Egypt and Mesopotamia. Mesopotamia [mesuputÄmÄ“u] (Greek: Μεσοποταμία, translated from Old Persian Miyanrudan the Land between the Rivers; Aramaic name being Beth-Nahrain House of Two Rivers) is a region of Southwest Asia. ...
Sumer (or Shumer, Sumeria, Shinar, native ki-en-gir) formed the southern part of Mesopotamia from the time of settlement by the Sumerians until the time of Babylonia. ...
For other meanings please see Tablet (disambiguation) Common disk-shaped pills A pharmacological tablet is a medicinal or other active substance mixed with binder powders and pressed into a tablet form. ...
Reed may mean: Reed (plant), a plant with a tall strong hollow stem that grows in large groups in shallow water or on marshy ground Reed (music), a thin strip of material which vibrates to make music, often made from the stem of the reed plant Reed College, a college...
Straw is the dry stalk of a cereal plant, after the nutrient grain or seed has been removed. ...
Vessel can refer to any of the following: Objects Vessel (French vaissel, from a rare Latin vascellum, diminuitive of vas, vase, or urn), a word of somewhat wide application for many objects, the meaning common to them being capacity to hold or contain something. ...
Bowl could relate to any of these : bowl - a vessel bowl - an unevenly-weighted black-coloured ball used to hit the jack in the game of bowls bowl - in cricket, the action of bowling performed by a bowler Super Bowl - the championship game of the National Football League bowl games...
The Deluge tablet of the Gilgamesh epic in Akkadian The Epic of Gilgamesh is from Babylonia, dating from long after the time that king Gilgamesh was supposed to have ruled. ...
A goddess is a female deity in contrast with a male deity known as a god. A great many cultures have goddesses, sometimes alone, but more often as part of a larger pantheon that includes both of the conventional genders and in some cases even hermaphroditic (or gender neutral) deities. ...
The Brewer, designed and engraved, in the Sixteenth. ...
The ancient Sumerian patron goddess of Beer. ...
Binomial name Hordeum vulgare L. Barley (Hordeum vulgare) is a major food and animal feed crop, a member of the grass family Poaceae. ...
Breads are a group of staple foods prepared by baking, steaming, or frying dough consisting minimally of flour and water. ...
Mesopotamia [mesuputÄmÄ“u] (Greek: Μεσοποταμία, translated from Old Persian Miyanrudan the Land between the Rivers; Aramaic name being Beth-Nahrain House of Two Rivers) is a region of Southwest Asia. ...
Beer was important to early Romans, but during Republican times wine displaced beer as the preferred alcoholic beverage. Beer became a beverage considered fit only for barbarians; Tacitus wrote disparagingly of the beer brewed by the Germanic peoples of his day. City motto: Senatus Populusque Romanus – SPQR (The Senate and the People of Rome) Founded 21 April 753 BC mythical, 1st millennium BC Region Latium Mayor Walter Veltroni (Democratici di Sinistra) Area - City Proper 1290 km² Population - City (2004) - Metropolitan - Density (city proper) 2,546,807 almost 4,000,000 1...
See also Roman Republic (18th century) and Roman Republic (19th century) The Roman Republic (Latin: Res Publica Romanorum) was the republican government of the city of Rome and its territories from 510 BC until the establishment of the Roman Empire, which sometimes placed at 44 BC the year of Caesar...
A glass of red wine Wine display at the Mt Markey Winery This article is about the beverage. ...
Barbarian was originally a Greek term applied to any foreigner, one not sharing a recognized culture or degree of polish with the speaker or writer employing the term. ...
Gaius Cornelius Tacitus Publius or Gaius Cornelius Tacitus (c. ...
Germanic peoples are ethnic groups of Germanic origin, the linguistic, cultural, and racial descendants of the old Germanic tribes. ...
Thracians were also known to consume beer made from rye, even since the 5th century BC, as Hellanicos of Lesbos says in operas. Their name for beer was brutos, or brytos.
The addition of hops to beer for bittering, preservation, and aroma is a relatively recent innovation: in the Middle Ages many other mixtures of herbs were often employed in beer prior to hops. These mixtures are often referred to as gruit. Hops were cultivated in France as early as the 800s; the oldest surviving written record of the use of hops in beer is in 1067 by well-known writer Abbess Hildegard of Bingen: "If one intends to make beer from oats, it is prepared with hops." Species Humulus lupulus L. Humulus japonicus Siebold & Zucc. ...
Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ...
Preservation is a broad term, applying in several areas where items are preserved or conserved in some manner. ...
The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ...
A herb (pronounced urb in American English and hurb in most varieties of Commonwealth English) is a plant grown for culinary, medicinal, or in some cases even spiritual value. ...
Gruit (or sometimes grut) is an old fashioned pre-hops herb mixture used for bittering and flavoring the beer. ...
Centuries: 8th century - 9th century - 10th century Decades: 750s 760s 770s 780s 790s - 800s - 810s 820s 830s 840s 850s Years: 800 801 802 803 804 805 806 807 808 809 Significant Events and Trends Swedish town of Birka founded as a centre of trade on the island of Björk...
Events Constantine X emperor of the Byzantine Empire dies. ...
A medieval illumination showing Hildegard von Bingen and the monk Volmar Hildegard von Bingen or Hildegard of Bingen (September 16, 1098 – September 17, 1179) was a German abbess, monastic leader, mystic, author, and composer of music. ...
In Europe, beer largely remained a homemaker's activity, made in the home in medieval times. By the 14th and 15th centuries, beermaking was gradually changing from a family-oriented activity to an artisian one, with pubs and monasteries brewing their own beer for mass consumption. A stereotypical housewife // A homemaker is a person whose prime occupation is to care for their family and home. ...
(13th century - 14th century - 15th century - more centuries) As a means of recording the passage of time, the 14th century was that century which lasted from 1301 to 1400. ...
(14th century - 15th century - 16th century - other centuries) As a means of recording the passage of time, the 15th century was that century which lasted from 1401 to 1500. ...
An amusingly named pub (the Old New Inn) at Bourton-on-the-Water, in the Cotswold Hills of South West England A pub in the Haymarket area of Edinburgh, Scotland A public house, usually known as a pub, is a drinking establishment found mainly in the United Kingdom, Ireland, Canada...
Buddhist monastery near Tibet A monastery is the habitation of monks. ...
In 15th century England, an unhopped beer would have been known as an ale, while the use of hops would make it a beer. Hopped beer was imported to England from the Netherlands as early as 1400 in Winchester, and hops were being planted on the island by 1428. The popularity of hops was at first mixed — the Brewers Company of London went so far as to state "no hops, herbs, or other like thing be put into any ale or liquore wherof ale shall be made — but only liquor (water), malt, and yeast." However, by the 16th century, "ale" had come to refer to any strong beer, and all ales and beers were hopped. Royal motto: Dieu et mon droit (French: God and my right) Englands location within the UK Official language English de facto Capital London de facto Largest city London Area - Total Ranked 1st UK 130,395 km² Population - Total (2001) - Density Ranked 1st UK 49,138,831 377/km² Ethnicity...
Events Henry IV quells baron rebellion and executes The Earls of Kent, Huntingdon and Salisbury for their attempt to have Richard II of England restored as King Jean Froissart writes the Chronicles Medici family becomes powerful in Florence, Italy Births Owen Tudor, seventh generation descedant of Rhys ap Gruffydd (approximate...
// Events October 12 - English forces under Thomas Montacute, 4th Earl of Salisbury besiege Orléans. ...
The Worshipful Company of Brewers is one of the Livery Companies of the City of London. ...
(15th century - 16th century - 17th century - more centuries) As a means of recording the passage of time, the 16th century was that century which lasted from 1501 to 1600. ...
In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food regulation still in use today. The Gebot ordered that the ingredients of beer be restricted to water, barley, and hops, with yeast added after Louis Pasteur's discovery in 1857. The Bavarian law was applied throughout Germany as part of the 1871 German unification as the German Empire under Otto von Bismarck, and has since been updated to reflect modern trends in beer brewing. To this day, the Gebot is considered a mark of purity in beers, although this is controversial. Events March - With the death of Ferdinand II of Aragon, his grandson Charles of Ghent becomes King of Spain as Carlos I. July - Selim I of the Ottoman Empire declares war on the Mameluks and invades Syria. ...
The following is a list of rulers during the history of Bavaria: Dukes of Bavaria, 889-1623 Liutpolding Dynasty Liutpold 889-907 Arnulf the Bad 907-937 Eberhard 937 Berthold 938-947 Liudolfing (Ottonian) Dynasty Henry I of Bavaria 947-955 Henry II the Quarrelsome 955-976 Otto I 976...
The Reinheitsgebot (literally purity requirement) is a regulation that originated in the duchy of Bavaria in 1516, concerning standards for the sale and composition of beer. ...
Louis Pasteur (December 27, 1822 – September 28, 1895) was a French microbiologist and chemist. ...
1857 was a common year starting on Thursday (see link for calendar). ...
1871 was a common year starting on Sunday (see link for calendar). ...
The unification of Germany can refer to: the 1871 formation of the German Empire under Otto von Bismarck. ...
The term German Empire (Deutsches Reich) commonly refers to Germany, from its consolidation as a unified nation-state on January 18, 1871, until the abdication of Kaiser (Emperor) Wilhelm II on November 9, 1918. ...
Prince Otto Eduard Leopold von Bismarck-Schönhausen, Duke of Lauenburg (April 1, 1815 – July 30, 1898) was one of the most prominent European aristocrats and statesmen of the nineteenth century. ...
Most beers until relatively recent times were what are now called ales. Lagers were discovered by accident in the 16th century after beer was stored in cool caverns for long periods; they have since largely outpaced ales in terms of volume. Ale is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley. ...
A half drunk pint of lager Lager beers are alcoholic beverages of German and Czech origin, taking their name from the German lagern (to store). Lager beers run the gamut from sweet to bitter, and from pale to black. ...
(15th century - 16th century - 17th century - more centuries) As a means of recording the passage of time, the 16th century was that century which lasted from 1501 to 1600. ...
With the invention of the steam engine in 1765, industrialization of beer became a reality. Further innovations in the brewing process came about with the introduction of the thermometer and hydrometer in the 19th century, which allowed brewmasters to increase efficiency and attenuation. Prior to the late 18th century, malt was primarily wood-roasted, which contributed a darker color and smoked flavour; the use of coal lightened beer color and eliminated the smoke flavour for all but a handful of styles. The invention of the drum roaster in 1817 by Daniel Wheeler allowed for the creation of very dark, roasted malts, contributing to the flavour of porters and stouts. The discovery of yeast's role in fermentation in 1857 by Louis Pasteur gave brewmasters methods to prevent the souring of beer by undesirable microorganisms. A steam engine is a heat engine that makes use of the thermal energy that exists in steam, converting it to mechanical work. ...
1765 was a common year starting on Tuesday (see link for calendar). ...
A thermometer is a device used to measure temperatures or temperature changes. ...
A hydrometer is an instrument used for determining the specific gravity of liquids. ...
Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ...
(17th century - 18th century - 19th century - more centuries) As a means of recording the passage of time, the 18th century refers to the century that lasted from 1701 through 1800. ...
Coal is a fossil fuel extracted from the ground either by underground mining, open-pit mining or strip mining. ...
1817 was a common year starting on Wednesday (see link for calendar). ...
1857 was a common year starting on Thursday (see link for calendar). ...
Louis Pasteur (December 27, 1822 – September 28, 1895) was a French microbiologist and chemist. ...
A microorganism or microbe is an organism that is so small that it is microscopic (invisible to the naked eye). ...
In 1953, New Zealander Morton W Coutts developed the technique of continuous fermentation. Morton patented his process which revolutionised the industry through reducing a typical four-month long brewing process to less than 24 hours. His process is still used by many of the world's major breweries today, including Guinness. 1953 is a common year starting on Thursday. ...
Morton W. Coutts (1904 - June 2004) was a New Zealand brewer who revolutionised the worldwide beer industry when he invented the continuous fermentation method. ...
A patent is a set of exclusive rights granted by a state to a person for a fixed period of time in exchange for the regulated, public disclosure of certain details of a device, method, process or substance (known as an invention) which is new, inventive and useful. ...
See also Guinness Book of Records. ...
Etymology Of the two terms, beer and ale, the latter is the older in English. It is believed to come directly from the proto-Indo European root *alu-, through Germanic *aluth- ([1]). The same word is the stem for Finnish olut, Estonian õlu and Latvian alus. Beer, on the other hand, is considered to come from the Latin bibere (to drink, [2]). Old English sources distinguish between "ale" and "beer," but do not define what was meant by "beer" during that period, although there is some speculation that it refers to what would now be called cider, the alcoholic form. The Old English form of "beer" disappeared shortly after the Norman Conquest, and the word re-entered English centuries later, in exclusive reference to hopped malt beverages. The beverage is termed "cerveza", or a derivative, in the various dialects of Spanish and Portuguese, from Latin cerevisia. Most other Western European (and even some Eastern European) languages use a form similar to the English "beer." Today ale has become to mean top-fermented brews and beer the bottom-fermented products. The English language is a West Germanic language that originates in England. ...
See Pie (disambiguation) for other uses of PIE. The Proto-Indo-European language (PIE) is the hypothetical common ancestor of the Indo-European languages. ...
Latin is the language originally spoken in the region around Rome called Latium. ...
Cider (also spelled: cyder) refers to a beverage containing the juice of apples. ...
Note: This page contains phonetic information presented in the International Phonetic Alphabet (IPA) using Unicode. ...
Bayeux Tapestry depicting events leading to the Battle of Hastings The Norman Conquest was the conquest of the Kingdom of England by William the Conqueror (Duke of Normandy), in 1066 at the Battle of Hastings and the subsequent Norman control of England. ...
Western Europe is distinguished from Central Europe and Eastern Europe by differences of history and culture rather than by geography. ...
Mythology The Finnish epic Kalevala, collected in written form in the 19th century but based on oral traditions many centuries old, devotes more lines to the origin of beer and brewing than it does to the origin of mankind. The Kalevala is an epic poem which Elias Lönnrot in the 19th century said that he had compiled from Finnish folk sources. ...
Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ...
The British Drinking song "Beer, Beer Beer" ([3]) attributes the invention of beer to the presumably fictional Charlie Mopps:
- A long time ago, way back in history
- When all there was to drink was nothin' but cups of tea,
- Along came a man by the name of Charlie Mopps
- And he invented the wonderful drink, and he made it out of hops.
- ...
The mythical Flemish king Gambrinus (from Jan Primus (John I)), is sometimes credited with the invention of beer. According to Czech legend, deity Radegast, god of mutuality, invented beer. A hot cup of tea A tea bush. ...
(Hops redirects here. ...
Flemish (in Dutch, Vlaams) can either refer to Anything belonging to Flanders (the Flemish nation) or to its inhabitants, the Flemings. ...
Gambrinus is the legendary king or patron saint of beer. ...
Radegast is a small town in the district Köthen, Saxony-Anhalt, Germany. ...
Ingredients - See also Brewing
The main ingredients of beer are water, malted barley, hops and yeast. Other ingredients, such as flavouring or sources of sugar, are called adjuncts and are commonly used; Common adjuncts are corn and rice. These starches convert in the mashing process to easily fermentable sugars that serve to increase the alcohol content of beer while adding little body or flavor. Major American breweries use relatively high percentages of adjunts in order to produce very light-bodied beer at 4-5% alcohol by volume. The Brewer, designed and engraved, in the Sixteenth. ...
Water (from the Old English word wæter; c. ...
Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then quickly dried before the plant develops. ...
Binomial name Hordeum vulgare L. Barley (Hordeum vulgare) is a major food and animal feed crop, a member of the grass family Poaceae. ...
Species Humulus lupulus L. Humulus japonicus Siebold & Zucc. ...
Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread and ferment alcoholic beverages. ...
A sugar is a carbohydrate which is sweet to taste. ...
The following is about the brewing term; adjunct is also a term used in linguistics. ...
Water Because beer is composed mainly of water, the source of the water and its characteristics have an important effect on the character of the beer. Many beer styles were influenced or even determined by the characteristics of the water in the region. Although the effect of, and interactions between, various dissolved minerals in brewing water is complex, as a general rule, hard water is more suited to dark styles such as stouts or porters, while very soft water is more suited for brewing light-colored beers, such as pilsners.
Malt Among malts, barley malt is the most widely used owing to its high amylase content, a digestive enzyme which facilitates the breakdown of the starch into sugars. However, depending on what can be cultivated locally, other malted and unmalted grains are also commonly used, including wheat, rice, oats, and rye, and less frequently, maize and sorghum. Link title // Headline text Link title α-Amylase Amylase (EC 3. ...
Digestion is the process whereby a biological entity processes a substance, in order to chemically convert the substance into nutrients. ...
Ribbon diagram of the catalytically perfect enzyme TIM. Factor D enzyme crystal prevents the immune system from inappropriately running out of control. ...
Tillage (American English), or cultivation (UK) is the agricultural preparation of the soil to receive seeds. ...
Species T. boeoticum T. durum T. monococcum T. spelta References: ITIS 42236 2002-09-22 Wheat (Triticum spp. ...
Species References ITIS 41975 2002-09-22 Rice (genus Oryza) is a plant of the grass family which is a dietary staple of more than half of the worlds human population. ...
Species References ITIS 41455 2002-09-22 Oats are the seeds of any of several cereal grains in the genus Avena. ...
Binomial name Secale cereale References: ITIS 42089 2002-09-22 Rye (Secale cereale) is a grass grown extensively as a grain and forage crop. ...
Binomial name Zea mays L. Maize (Zea mays ssp. ...
Species Hybrids Sorghum, also known as jowar, (Sorghum vulgare or Sorghum bicolor) is a grass (family Poaceae) which is used for food, fodder, and the production of alcoholic beverages. ...
Malt is formed from grain by soaking it in water, allowing it to start to germinate, and then drying the germinated grain in a kiln. Malting the grain produces the enzymes that will eventually convert the starches in the grain into fermentable sugars.
Different roasting times and temperatures are used to produce different colors of malt from the same grain. Darker malts will produce darker beers. In most cases, two or more types of malt are combined when making modern beers.
Hops Hops have been used as a bittering agent in beer since the seventeenth century. Hops contain several characteristics very favorable to beer: (a) hops contribute a bitterness that balances the sweetness of the malt, (b) hops also contribute aromas which range from flowery to citrus to herbal, (c) hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and (d) the use of hops aids in "head retention", the length of time that foamy head created by the beer's carbonation agent will last. The bitterness of commercially-brewed beers is measured on the International Bitterness Units scale. While hops plants are grown by farmers all around the world in many different varieties, there is no major commercial use for hops other than in beer. Species Humulus lupulus L. Humulus japonicus Siebold & Zucc. ...
Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ...
An antibiotic is a drug that kills or slows the growth of bacteria. ...
The hoppy character of beer is measured by the International Bitterness Units scale, or IBU scale for short. ...
Yeast Yeast is a fungus that is responsible for fermentation. A specific yeast is chosen depending on which type of beer is being produced, the two main strains being ale yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces uvarum), with many other variations available depending on the style of beer being brewed. Yeast will metabolise the sugars extracted from the grains, and produce alcohol and carbon dioxide as a result. Before yeast's functions were understood, all fermentations were conducted using wild yeast; although a few styles such as lambics still rely on this ancient method, most modern fermentations are conducted using pure yeast cultures. On average, beers' alcohol content is between 4% and 6% alcohol by volume, although it can be as low as 2% and as high as 14% under ordinary circumstances and several brewers claim to make beers that are upwards of 20%. Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread and ferment alcoholic beverages. ...
Ale is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley. ...
A half drunk pint of lager Lager beers are alcoholic beverages of German and Czech origin, taking their name from the German lagern (to store). Lager beers run the gamut from sweet to bitter, and from pale to black. ...
Santorio Santorio (1561-1636) in his steelyard balance, from Ars de statica medecina, first published 1614 Metabolism (from μεταβολισμος (metabolismos), the Greek word for change, or overthrow (Etymonline)), is the biochemical modification of chemical compounds in living organisms and cells. ...
Ethanol, also known as ethyl alcohol or grain alcohol, is a flammable, colorless chemical compound, one of the alcohols that is most often found in alcoholic beverages. ...
Carbon dioxide is an atmospheric gas composed of one carbon and two oxygen atoms. ...
Traditional wooden Lambic barrels, the L on the barrel indicates the brewery. ...
A microbiological culture is a way to determine the cause of infectious disease by letting the agent multiply (reproduce) in predetermined media. ...
Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. ...
Clarifying agent Some brewers add one or more clarifying agents to beer that are not required to be published as ingredients. Common examples of these include Isinglass finings, obtained from swimbladders of fish; kappa carrageenan, derived from seaweed; Irish moss, a type of red alga; and gelatin. Since these ingredients may be derived from animals, those concerned with the use or consumption of animal products should obtain specific details of the filtration process from the brewer. Clarity refers to ones ability to visualize an object or concept. ...
Isinglass is a substance obtained from the swimbladders of fish (especially sturgeon), used for the clarification of wine and beer. ...
The gas bladder (also fish maw, less accurately swim bladder or air bladder) is an internal organ that contributes to the ability of a fish to control its buoyancy, and thus to stay at the current water depth, ascend, or descend without having to waste energy in swimming. ...
Groups Conodonta Hyperoartia Petromyzontidae (lampreys) Pteraspidomorphi (early jawless fish) Thelodonti Anaspida Cephalaspidomorphi (early jawless fish) Galeaspida Pituriaspida Osteostraci Gnathostomata (jawed vertebrates) Placodermi Chondrichthyes (cartilaginous fish) Acanthodii Osteichthyes (bony fish) Actinopterygii (ray-finned fish) Sarcopterygii (lobe-finned fish) Actinistia (coelacanths) Dipnoi (lungfish) A fish is a poikilothermic (cold-blooded)* water-dwelling...
Carrageenan, is a family of linear sulphated polysaccharides typically obtained by alkali extraction from red seaweeds. ...
Irish moss, or carrageen moss (Irish carraigín, moss of the rock) is a species of red algae (Chondrus crispus) which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. ...
Red algae Classes Florideophyceae Bangiophyceae Cyanidiophyceae The red algae (Rhodophyta) are a large group of mostly multicellular, marine algae, including many notable seaweeds. ...
Gelatin (also gelatine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and odorless, which is created by prolonged boiling of animal connective tissue. ...
Phyla Porifera (sponges) Ctenophora (comb jellies) Cnidaria Placozoa Subregnum Bilateria Acoelomorpha Orthonectida Rhombozoa Myxozoa Superphylum Deuterostomia Chordata (vertebrates, etc. ...
The brewing process - For a full explanation see Brewing
Though the process of brewing beer is complex and varies considerably, the basic stages that are consistent are outlined below. There may be additional filtration steps between stages. The Brewer, designed and engraved, in the Sixteenth. ...
The Brewer, designed and engraved, in the Sixteenth. ...
- Mashing: The first phase of brewing, in which the malted grains are ground and soaked in warm water in order to create a malt extract. The mash is held at constant temperature long enough for enzymes to convert starches into fermentable sugars.
- Sparging: Water is filtered through the mash to dissolve the sugars. The darker, sugar-heavy liquid is called the wort.
- Boiling: The wort is boiled along with any remaining ingredients (excluding yeast), to remove excess water and kill any bacteria. The hops (whole or pelleted) are added, or a hop extract is used.
- Fermentation: The yeast is added (or "pitched") and the beer is left to ferment. After primary fermentation, the beer may be allowed a second fermentation, which allows further settling of yeast and other particulate matter "trub" which may have been introduced earlier in the process. Some brewers may skip the secondary fermentation and simply filter off the yeast.
- Packaging: At this point, the beer contains alcohol, but not much carbon dioxide. The brewer has a few options to increase carbon dioxide levels. The most common approach by large-scale brewers is force carbonation, via the direct addition of CO2 gas to the keg or bottle. Smaller-scale or more classicly-minded brewers will add extra ("priming") sugar or a small amount of newly fermenting wort ("kräusen") to the final vessel, resulting in a short refermentation known as "cask-" or "bottle conditioning".
Wort is an old English word meaning herb or plant. It stems from Old English wyrt (<PIE *werad-, branch, root), meaning a plant or herb. ...
Wort is an old English word meaning herb or plant. It stems from Old English wyrt (<PIE *werad-, branch, root), meaning a plant or herb. ...
Carbonated bubbles in a soda float to the surface. ...
Carbon dioxide is an atmospheric gas composed of one carbon and two oxygen atoms. ...
This article needs to be cleaned up to conform to a higher standard of quality. ...
Packaging and presentation After brewing, the beer is usually a finished product. At this point the beer is kegged, casked, bottled, or canned. Download high resolution version (828x1016, 157 KB) File links The following pages link to this file: Beer Categories: Édouard Manet ...
Download high resolution version (828x1016, 157 KB) File links The following pages link to this file: Beer Categories: Édouard Manet ...
Édouard Manet (portrait by Nadar) Édouard Manet (January 23, 1832 - April 30, 1883) was a noted French painter. ...
This article needs to be cleaned up to conform to a higher standard of quality. ...
A barrel is a hollow cylindrical container, usually made of wood staves and bound with iron bands. ...
Reusable glass milk bottles A bottle is a small container with a neck that is narrower than the body and a mouth. ...
The aluminum can (North American English spelling) or aluminium can (other English spelling) is a popular beverage container introduced by the Coors Brewing Company. ...
Unpasteurized beers containing live yeasts may be stored much like wine for further conditioning in aging barrels to allow further fermentation and development of secondary flavors. A long conditioning period is common for Belgian ales and cask-conditioned real ales. It is not uncommon for strong beers to be aged a year or more. A glass of red wine Wine display at the Mt Markey Winery This article is about the beverage. ...
Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ...
Belgian beer comprises the most varied and numerous collection of beers in the world. ...
A pint glass of real ale Real ale is a type of beer defined by its traditional production. ...
The conditions of serving have an enormous impact on a drinker's experience. The most important factor is temperature: colder temperatures inhibit the chemical senses of the tongue and throat, which prevent the drinker from fully experiencing the beer. Conversely, beer served too warm may have the opposite problem: strong beers in particular may taste overly alcoholic and harsh, while lighter beers may seem flat and unappealing. Every style has an ideal serving temperature, and while casual drinkers may be accustomed to "ice-cold beer" as perpetuated in mass-consumption advertising, learning the appropriate serving temperature of beer styles can lead to a much more rewarding drinking experience. Temperature is the physical property of a system which underlies the common notions of hot and cold; the material with the higher temperature is said to be hotter. ...
Many animals have longer and more flexible tongues than humans. ...
Anatomy In anatomy, the throat is the part of the neck anterior to the vertebral column. ...
Generally speaking, advertising is the paid promotion of goods, services, companies and ideas by an identified sponsor. ...
Besides temperature, choosing an appropriate container is also important. While casual drinkers of beer often drink straight from the bottle or can, serious beer drinkers always pour their beer into a glass before imbibing. Drinking out of a bottle severely inhibits aromas picked up by the nose, which are as important as the flavours picked up by the mouth. So whether on tap or from a bottle, the beer is first poured into a glass, mug, or stein. As with wine, there are specialized styles of glassware for each style of beer, and some brands of beer even produce glassware intended for their own beers. While any glass is preferable to a bottle, aficionados claim that the shape of the glass influences the perception of the aroma and the way in which the beer settles, similar to claims by drinkers of brandy or cognac. It is important to note that beer glasses should remain just that, beer only glasses. Glass is a porous material, trapping fats and oils within itself. When these oils come in contact with beer there is a significant reduction in the amount of head (foam) that is found on the beer, and the bubbles will tend to stick to the side of the glass rather than rising to the surface as normal. This is the same reaction as would happen if you found yourself with too much foam and used the oil from your brow to disolve it. Odor receptors on the antennae of a Luna moth An odor is the object of perception of the sense of olfaction. ...
Human nose Anatomically, a nose is a protuberance in vertebrates that houses the nostrils, or nares, which admit and expel air for respiration. ...
Beer mugs and stein A beer stein is a traditionally German beer tankard or mug, made of pewter, silver, wood, porcelain, earthenware or glassware, and usually with a hinged lid and levered thumblift. ...
Brandy pot stills at the Van Ryn Brandy Cellar near Stellenbosch, South Africa For the singer and actress, see Brandy Norwood. ...
Cognac is a commune in the French département of Charente, of which it is a sous-préfecture. ...
Lastly, the pouring process is important to 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 center or down the side) into the glass all influence the end 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 turbulence of the beer and its release of carbonation. Heavily carbonated beers such as German pilsners or weissbiers may need settling time before serving. A typical mug of lager beer, showing the golden colour of the beer and the foamy head floating on top. ...
Turbulent flow around an obstacle; the flow further away is laminar Laminar and turbulent water flow over the hull of a submarine Turbulence in the tip vortex from an airplane wing In fluid dynamics, turbulence or turbulent flow is a flow regime characterized by low momentum diffusion, high momentum convection...
Carbonated bubbles in a soda float to the surface. ...
Some stouts and British ales, most famously Guinness, are served from a "nitrogen tap". This tap uses a nitrogen/carbon dioxide mixture, rather than standard carbon dioxide, in order to obtain a creamier mouthfeel. These beers will be leisurely poured in two stages, with a pause to allow settling. In an attempt to simulate this process at home, Guinness introduced the widget can in 1991; recently, Guinness has expanded the concept with the "draft in a bottle" system. See also Guinness Book of Records. ...
Widget is a general-purpose term for any unspecified device, including those that have not yet been invented. ...
Real ales have their own packaging requirements: These beers specifically are unfiltered and unpasteurized, and are typically served with a beer engine. A beer engine is simply a tall handpump that is used to transfer beer from keg to tap. Because shelf life is shorter, publicans may be required to perform additional duties regarding managing inventory and beer quality. A pint glass of real ale Real ale is a type of beer defined by its traditional production. ...
For most bottle-conditioned beer styles, it is recommended that you pour slowly at a low angle, without glugging, leaving behind the undesireable yeast sediment at the bottom of the bottle. There are certain styles (notably hefeweizen) where some people do prefer to add the yeast back in, to add mouthfeel. German Weizenbier Wheat beer is a beer that is brewed with both malted barley and malted wheat, rather than only barley. ...
Varieties of beer There are many different types of beer, each of which is said to belong to a particular style. A beer's style is a label that describes the overall flavour and often the origin of a beer, according to a system that has evolved by trial and error over many centuries. The greatest diversity of flavours and types of beer can be found in Belgium, as is portrayed by its Belgian beer. Belgian beer comprises the most varied and numerous collection of beers in the world. ...
A major component of determining the type of beer is the yeast used in the fermentation process. Most beer styles fall into one of two large families: ale, using top-fermenting yeast, or lager, using bottom-fermenting yeast. Beers that blend the characteristics of ales and lagers are referred to as hybrids. Top-fermenting yeast, saccharomyces cerevisiae, is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it rises to top of the fermentation vessel. ...
Bottom-fermenting yeast, usually of the species saccharomyces uvarum (sometimes saccharomyces carlsbergensis), is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it settles to the bottom of the fermentation vessel. ...
Ale - Main article: Ale
An ale is any beer that is brewed using only top-fermenting yeasts, and is typically fermented at higher temperatures than lager beer (15–23°C, 60–75°F). Ale yeasts at these temperatures produce significant amounts of esters and other secondary flavor and aroma products, and the result is a flavourful beer with a slightly "flowery" or "fruity" aroma resembling but not limited to apple, pear, pineapple, grass, hay, banana, plum or prune. Stylistic differences among ales are more varied than those found among lagers, and many ale styles are difficult to categorize. Ale is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley. ...
Ale is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley. ...
Top-fermenting yeast, saccharomyces cerevisiae, is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it rises to top of the fermentation vessel. ...
The degree Celsius (°C or ℃ (Unicode 0x2103)) is a unit of temperature named after the Swedish astronomer Anders Celsius (1701–1744), who first proposed a similar system in 1742. ...
Fahrenheit is a temperature scale named after the German physicist Gabriel Fahrenheit (1686–1736), who proposed it in 1724. ...
In organic chemistry and biochemistry esters are substances where an organic group replaces a hydrogen atom (or more than one) in an oxygen acid. ...
Binomial name Malus domestica Borkh. ...
Species About 30 species, including: Pyrus amygdaliformis Pyrus austriaca Pyrus balansae Pyrus betulifolia Pyrus bourgaeana Pyrus bretschneideri Pyrus calleryana Pyrus caucasica Pyrus communis Pyrus cordata Pyrus cossonii Pyrus elaeagrifolia Pyrus fauriei Pyrus kawakamii Pyrus korshinskyi Pyrus lindleyi Pyrus nivalis Pyrus pashia Pyrus persica Pyrus phaeocarpa Pyrus pyraster Pyrus pyrifolia Pyrus...
Binomial name Ananas comosus (L.) Merr. ...
In popular language grass means a short, green, ground covering or lawn, usually, but not necessarily comprised of a true grass or grasses, called turf. ...
Rolled bales of hay on a farm near Ames, Iowa Hay from Romania Hay is dried grass (and pasture flowers) used to feed domestic animals at places or times where there is not enough (fresh) grass or when fresh grass by itself is too rich in some qualities for easy...
Species See text A plum is a stone fruit tree in the genus Prunus, subgenus Prunus. ...
Prune has several meanings: A dried plum. ...
Lager - Main article: Lager
Lagers are the most commonly-consumed category of beer in the world. They are of Central European origin, taking their name from the German lagern ("to store"). Lager yeast is a bottom-fermenting yeast, and typically undergoes primary fermentation at 7-12°C (45-55°F) (the "fermentation phase"), and then is given a long secondary fermentation at 0-4°C (30-40°F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "crisper" tasting beer. A half drunk pint of lager Lager beers are alcoholic beverages of German and Czech origin, taking their name from the German lagern (to store). Lager beers run the gamut from sweet to bitter, and from pale to black. ...
A half drunk pint of lager Lager beers are alcoholic beverages of German and Czech origin, taking their name from the German lagern (to store). Lager beers run the gamut from sweet to bitter, and from pale to black. ...
Historical lands and provinces in Central Europe Central Europe is the region lying between the variously and vaguely defined areas of Eastern and Western Europe. ...
Bottom-fermenting yeast, usually of the species saccharomyces uvarum (sometimes saccharomyces carlsbergensis), is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it settles to the bottom of the fermentation vessel. ...
In organic chemistry and biochemistry esters are substances where an organic group replaces a hydrogen atom (or more than one) in an oxygen acid. ...
Modern methods of producing lager were pioneered by Gabriel Sedlmayr the Younger, who perfected dark brown lagers at the Spaten Brewery in Bavaria, and Anton Dreher, who began brewing a lager, probably of amber-red color, in Vienna in 1840–1841. With modern improved fermentation control, most lager breweries use only short periods of cold storage, typically 1–3 weeks. Spaten Brewery is a Munich brewery now owned by Spaten-Löwenbräu-Gruppe. ...
With an area of 70,553 km² (27,241 square miles) and 12. ...
This article lacks information on the subject matters importance. ...
Vienna (German: Wien [viËn]; Hungarian: Bécs) is the capital of Austria, and also one of Austrias nine federal states (Bundesland Wien). ...
1840 is a leap year starting on Wednesday (link will take you to calendar). ...
1841 is a common year starting on Friday (link will take you to calendar). ...
Most of today's lager is based on the Pilsner style, pioneered in 1842 in the town of Plzeň, in the Czech Republic. The modern Pilsner lager is light in colour and high in carbonation, with a mild hop flavour and an alcohol content of 3–6% by volume. The Pilsner Urquell or Heineken brands of beer are typical examples of pilsner beer. Pilsener or pilsner is a type of lager beer. ...
The title given to this article is incorrect due to technical limitations. ...
Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. ...
Main gate of the Pilsner Urquell brewery Pilsner Urquell (in German) or Plzeňský prazdroj (in Czech) is a bottom-fermenting beer produced since 1842 in Plzeň, Bohemia (now the Czech Republic). ...
Heineken (or Heineken Brouwerijen) is a Dutch beer brewer, established in 1864 when Gerard Adriaan Heineken purchased a brewery in Amsterdam. ...
Spontaneous fermentation - Main article: Lambic
These are beers which use wild yeasts, rather than cultivated ones. All beer before the cultivation of yeast in the 19th century were closer to this style, characterised by their sour flavours. Traditional wooden Lambic barrels, the L on the barrel indicates the brewery. ...
Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ...
Hybrid beers Hybrid or mixed style beers use modern techniques and materials instead of, or in addition to, traditional aspects of brewing. Although there is some variation among sources, mixed beers generally fall into the following categories: - Fruit beers and vegetable beers are mixed with some kind of fermentable fruit or vegetable adjunct during the fermentation process, providing obvious yet harmonious qualities.
- Herb and spiced beers add herbs or spices derived from roots, seeds, fruits, vegetables or flowers instead of, or in addition to hops.
- Wood-aged beers are any traditional or experimental beer that has been aged in a wooden barrel or have been in contact with wood (in the form of chips, cubes or "beans") for a period of time (Oak is the most common). Oftentimes, the barrel or wood will be treated first with some variety of spirit or other alcoholic beverage--usage of bourbon, scotch and sherry are common.
- Smoked beers are any beer whose malt has been smoked. A smoky aroma and flavour is usually present. The most traditional examples of this style are the Rauchbiers of Bamberg, Germany. However, many brewers outside of Germany--most notably American craft brewers--have been adding smoked malt to porters, Scotch ale and a variety of other styles.
- Specialty beers are a catch-all category used to describe any beers brewed using unusual fermentable sugars, grains and starches.
Fruit beers are generally based on lambics, which are wheat-based beers that have been brewed without adding yeasts. ...
Fruit beers and vegetable beers are are a variety of mixed beer blended with a fermentable fruit or vegetable adjunct during the fermentation process, providing new qualities. ...
Fruit stall in Barcelona, Spain. ...
Vegetables in a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, or spice. ...
The following is about the brewing term; adjunct is also a term used in linguistics. ...
Spiced beer is a beer containing the flavors of one or more spices. ...
A herb (pronounced urb in American English and hurb in most varieties of Commonwealth English) is a plant grown for culinary, medicinal, or in some cases even spiritual value. ...
Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ...
Primary and secondary roots in a cotton plant In vascular plants, the root is that organ of a plant body that typically lies below the surface of the soil (compare with stem). ...
A seed is the ripened ovule of gymnosperm or angiosperm plants. ...
Wildflowers A flower is the reproductive organ of those plants classified as angiosperms (flowering plants; Division Magnoliophyta). ...
Species Humulus lupulus L. Humulus japonicus Siebold & Zucc. ...
Barrel can refer to: Barrels for storage; especialy Barrels for aging alcoholic beverages. ...
Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus, and some related genera, notably Lithocarpus. ...
Smokebeer (German: rauchbier) is a particular kind of beer which has a smokey flavor. ...
Beer around the world
Africa There are countless varieties of African beer, most indigenous to local tribes or geographic areas. ...
Americas The USA has always been a beer-drinking nation. ...
Brazil is the third largest consumer of beer in the world at about 35 liters per person per year. ...
A frothy glass of beer — beer has played a significant role in Canadian history. ...
Mexican beer dates back to before the arrival of European conquistadors in America. ...
Asia Chinese beer Tsingtao is one of the most famous beer made in China. ...
Following a 1985 merger, there is essentially only one brewer in Israel: Tempo Beer Industries Ltd. ...
Japanese beer had its start during the Edo Period when the Dutch opened beer halls for the sailors who worked on the trade route between Japan and the Dutch Empire. ...
Taiwan Beer (å°ç£å•¤é…’ or å°å•¤) is a beer brewed by the Taiwan Tobacco and Liquor Corporation (formerly the Taiwan Tobacco and Wine Monopoly Bureau before privatization). ...
This article is being considered for deletion in accordance with Wikipedias deletion policy. ...
Australasia Australian beer is mostly now lager. ...
European, and primarily British immigration to New Zealand in the 19th Centry has resulted in a brewing tradition that is as established as European settlement itself. ...
Europe An Advertisemnt for Birra Tirana in downtown Tirana Birra Malto is the largest brewer in Albania. ...
There are many different types of Austrian Beer to be found. ...
Belgian beer comprises the most varied and numerous collection of beers in the world. ...
Pilsner Urquell - main gate Czech beer has a long and important history. ...
The Danish beer market is dominated by Carlsberg and Royal Unibrew. ...
The former Heineken brewery in Amsterdam, now a museum Dutch beer packaging The Netherlands are famous for their lager beers, especially Amstel and Heineken are well known all over the world. ...
Kranz of Kölsch German beer is highly diverse and an important part of Germanys culture, which is traditionally extremely beer-oriented. ...
See also Guinness Smithwicks Ale Murphys Caffreys Categories: Articles to be expanded | Irish breweries | Food Companies of Ireland | Brands of beer ...
Consumption of Italian beer, though considered a growing phenomenon, is not as diffuse as other European neighbours, mainly because of historical preference for wine in the country. ...
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. ...
High taxation and stringent rules governing when and where alcoholic beverages may be sold have made Norway somewhat of a harsh climate for beer drinkers. ...
Polish beer (or, Piwo) is highly diverse and not stereotypically understood to be an important part of Polish culture which is traditionally extremely hard alcohol oriented (think vodka). ...
Beer in Serbia and Montenegro (Serbian language: пиво/pivo) is rarely talked of outside of its state, regardless of its quality. ...
English beer has a long history, and is quite distinct traditions from most other beer brewing countries. ...
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. ...
Welsh beer has evolved in quite a different way from English beer. ...
Related beverages - Africa: Hundreds of local drinks made from millet, sorghum, and other available starch crops.
- Andes, South America: Chicha, an Andean beverage made from germinated maize.
- Bhutan, Nepal, Tibet and Sikkim: Chhaang, a popular semi-fermented rice/millet drink in the eastern Himalaya.
- Finland: Sahti, a traditional Finnish beer.
- Japan: Sake, a rice-wine.
- Korea: Soju
- Mexico: Pulque, an indigenous beer made from the fermented sap of the agave plant.
- Russia/Ukraine: Kvass, a fermented non-alcoholic or mildly alcoholic beverage.
- Various regions: Rye beer, mead (made from water and honey), cider (made from apple juice)
Africa is the worlds second-largest continent and second most populous. ...
Nutrition information for one cup of cooked millet Millet is the collective name of a group of genera of the grass family(Gramineae/Paniceae) widely grown around the world for food or animal feed. ...
Species Hybrids Sorghum, also known as jowar, (Sorghum vulgare or Sorghum bicolor) is a grass (family Poaceae) which is used for food, fodder, and the production of alcoholic beverages. ...
This article needs to be cleaned up to conform to a higher standard of quality. ...
South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ...
Chicha is a fermented beverage brewed by the indigenous people of the Andean region, dating back to the Inca Empire when women were taught the techniques of brewing chicha in Acllahuasis (feminine schools). ...
Binomial name Zea mays L. Maize (Zea mays ssp. ...
Tibet (Tibetan: བོད་, Bod, pronounced pö in Lhasa dialect; Chinese: 西è—, pinyin: XÄ«zà ng; older spelling Thibet) is a region and former independent country in Central Asia and the home of the Tibetan people. ...
Sikkim is a landlocked Indian state nestled in the Himalayas. ...
Chhaang or chang is a popular alcoholic beverage in the eastern Himalayas. ...
The Himalaya is a mountain range in Asia, separating the Indian subcontinent from the Tibetan Plateau. ...
Sahti is a traditional beer from |
