Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. Beer is produced by the brewing and fermentation of starches from cereal grains—most commonly maltedbarley, although wheat, maize (corn), rice, and oats are also used. The fermentation of the starch sugars in the wort produces ethanol and carbonation in the beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation.
Some of the earliest writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating it, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, a recipe for it.
Beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV).
The long-term effects of alcohol have been extensively researched. The health effects of long-term alcohol consumption on health vary depending on the amount consumed. Even light drinking poses health risks, but atypically small amounts of alcohol may have health benefits. Alcoholism causes severe health consequences which outweigh any potential benefits.
Berliner Weisse (German: Berliner Weiße, pronounced[bɛʁˌliːnɐˈvaɪ̯sə]ⓘ) is a cloudy, sour beer of around 3.5% alcohol by volume. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century. It can be made from combinations of malted barley and wheat, with the stipulation that the malts are kilned at very low temperatures or even air-dried to minimise colour formation. The fermentation takes place with a mixture of yeast (Saccharomyces cerevisiae and Brettanomyces) and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berliner Weisse.
By the late 19th century, Berliner Weisse was the most popular alcoholic drink in Berlin, with up to fifty breweries producing it. By the late 20th century, there were only two breweries left in Berlin producing the beer. (Full article...)
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Saison (French, "season," French pronunciation:[sɛzɔ̃]) is a pale-colored ale that is highly carbonated, dry, fruity, spicy, and often bottle conditioned. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. Along with several other varieties, it is generally classified as a farmhouse ale. (Full article...)
The first known use of the word "stout" for beer is in a document dated 1677 in the Egerton Manuscripts, referring to its strength. Porters were brewed to a variety of strengths, with the stronger beers called "stout porters". The history and development of stout and porter are thus intertwined. (Full article...)
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In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used. (Full article...)
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In trick-taking card games such as bridge, the beer card is a name informally given to the seven of diamonds (7♦). Players may agree that if a player wins the last trick of a hand with the 7♦, their partner must buy them a beer. This is not considered as part of the rules of these games, but is an optional and informal side-bet between players. This practice likely originates from Danish Tarok or Skat in the middle of the 20th century. In most decks, the 7♦ is the only diamond number card that lacks rotational symmetry. (Full article...)
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Hemp beer (German: Hanfbier) is a form of beer infused with elements of the cannabis plant. Hemp beer is not brewed from hemp directly, but hemp products such as seeds are a later flavoring addition.
Bière de Garde ("beer for keeping") is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were originally brewed in farmhouses (they are known as farmhouse ales) during the winter and spring, to avoid unpredictable problems with the yeast during the summertime. Farmhouse production is now supplemented by commercial production, although most Bière de Garde brewers are small businesses.
Typically, beers of this tradition are of a copper colour or golden colour, and as the name suggests the origins of this style lies in the tradition that it was matured or cellared for a period of time once bottled (and most sealed with a cork), to be consumed later in the year, akin to a Belgian Saison. (Full article...)
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Porter is a style of beer first brewed in London, England, in the early 18th century. The name is believed to have originated from its popularity with porters.
The popularity of porter was significant. It became the first beer style to be brewed around the world, and production had commenced in Ireland, North America, Sweden, and Russia by the end of the 18th century. (Full article...)
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A pub (short for public house) is a drinking establishment licensed to serve alcoholic drinks for consumption on the premises. The term first appeared in the late 17th century, to differentiate private houses from those open to the public as alehouses, taverns and inns. Today, there is no strict definition, but CAMRA states a pub has four characteristics:
is open to the public without membership or residency
serves draught beer or cider without requiring food be consumed
has at least one indoor area not laid out for meals
allows drinks to be bought at a bar (i.e., not only table service)
The history of pubs can be traced to taverns in Roman Britain, and through Anglo-Saxon alehouses, but it was not until the early 19th century that pubs, as they are today, first began to appear. The model also became popular in countries and regions of British influence, where pubs are often still considered to be an important aspect of their culture. In many places, especially in villages, pubs are the focal point of local communities. In his 17th-century diary, Samuel Pepys described the pub as "the heart of England". (Full article...)
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Beer in China first was brewed in 7000 BC, and remained the dominant alcoholic beverage through the Han Dynasty, after which it was eclipsed by the production of rice wine. Modern brewing first appeared in the late 1800s, brought to China by Europeans who brewed in its style of pale lager, such as Tsingtao. Both beer production and consumption of local and imported brands grew increasingly popular in the 20th century. In the 21st century China became the world's largest consumer of beer, commercial scale brewing expanded, and craft beers began to spread beyond ex-patriot communities and commercial centers and make inroads among the Chinese population. (Full article...)
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Schwarzbier (German:[ˈʃvaʁt͡sˌbiːɐ̯]ⓘlit.'black beer') is a dark lager that originated in Germany. It has an opaque, black colour with hints of chocolate or coffee flavours, and is generally around 5% ABV. It is similar to stout in that it is made from roasted malt, which gives it its dark colour. (Full article...)
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Mild ale is a type of ale. Modern milds are mostly dark-coloured, with an alcohol by volume (ABV) of 3% to 3.6%, although there are lighter-hued as well as stronger milds, reaching 6% abv and higher. Mild originated in Britain in the 17th century or earlier, and originally meant a young ale, as opposed to a "stale" aged or old ale.
Mild experienced a sharp decline in popularity in the 1960s, and was in danger of completely disappearing, but the increase of microbreweries has led to a modest renaissance and an increasing number of milds (sometimes labelled "dark") being brewed. (Full article...)
William Knapman (4 December 1830 – 24 June 1908) was a hotel owner, brewer and businessman in the young colony of South Australia. He founded the hotel owning firm of Knapman and Son which survived past the mid-20th century. His descendants included four of South Australia's most famous sportsmen, a well-known pianist and numerous publicans. (Full article...)
... that Fred G. Sullivan's film The Beer-Drinker's Guide to Fitness and Filmmaking depicts Sullivan being humiliated with mud and whips for the failings of his previous film?
Image 10Bill Urquhart at Litchborough Brewery (from Craft beer)
Image 11The Alulu beer receipt records a purchase of "best" beer from a brewer, c. 2050 BC from the Sumerian city of Umma in Mesopotamia (ancient Iraq). (from Brewing)
Image 12Traditional fermenting building (center) and modern fermenting building (left) in Pilsner Urquell Brewery (Czech Republic) (from History of beer)
Image 13Open vessels showing fermentation taking place (from Brewing)
Image 14Robohop, a session IPA from Cervisiam in Oslo, Norway (from Craft beer)
Image 15Casks of real ale from British microbreweries at a beer festival (from Craft beer)
Image 16Spent grain, a brewing by-product (from Brewing)
Image 17Bottling beer in a modern facility, 1945, Australia (from History of beer)
Image 22Cask ales with gravity dispense at a beer festival (from Brewing)
Image 23D. G. Yuengling & Son is the oldest operating brewing company in the US, established in 1829. It is also the largest craft brewer, and the 6th largest brewing company overall. (from Craft beer)
Image 24Brew kettles at Brasserie La Choulette in France (from Brewing)
Image 37Alulu beer receipt recording a purchase of "best" beer from a brewer, c. 2050 BCE, from the Sumerian city of Umma in ancient Iraq. (from History of beer)