Beer History

Beer - Wikipedia https://en.wikipedia.
org/wiki/Beer
Beer
From Wikipedia, the free encyclopedia
Beer is the world's oldest[1][2][3] and most widely consumed[4]

alcoholic drink; it is the third most popular drink overall, after water
and tea.[5] The production of beer is called brewing, which involves
the fermentation of starches, mainly derived from cereal
grainsmost commonly malted barley, although wheat, maize
(corn), and rice are widely used.[6] Most beer is flavoured with hops,
which add bitterness and act as a natural preservative, though other
flavourings such as herbs or fruit may occasionally be included. The
fermentation process causes a natural carbonation effect, although
this is often removed during processing, and replaced with forced
carbonation.[7] Some of humanity's earliest known writings refer to
the production and distribution of beer: the Code of Hammurabi
included laws regulating beer and beer parlours,[8] and "The Hymn to
Ninkasi", a prayer to the Mesopotamian goddess of beer, served as Schlenkerla Rauchbier being poured
both a prayer and as a method of remembering the recipe for beer in from a cask
a culture with few literate people.[9][10]
Beer is sold in bottles and cans; it may also be 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 beer is usually around 4% to 6%
alcohol by volume (abv), although it may vary between 0.5% and
20%, with some breweries creating examples of 40% abv and
above.[11] Beer forms part of the culture of beer-drinking nations and
is associated with social traditions such as beer festivals, as well as a Franois Jaques: Peasants Enjoying
rich pub culture involving activities like pub crawling, and pub Beer at Pub in Fribourg (Switz.)
games such as bar billiards. (1923)
Contents
1 History
2 Brewing
3 Ingredients
4 Brewing industry
5 Varieties
6 Measurement
6.1 Colour
6.2 Strength
7 Serving
7.1 Draught
7.2 Packaging
7.3 Temperature
7.4 Vessels
8 Health effects
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Beer - Wikipedia https://en.wikipedia.org/wiki/Beer
8.1 Short-term effects

8.2 Long-term effects
9 Society and culture
10 Related drinks
11 Chemistry
12 See also
13 References
14 Bibliography
15 Further reading
History
Beer is one of the world's oldest prepared beverages, possibly dating
back to the early Neolithic or 9500 BC, when cereal was first
farmed,[12] and is recorded in the written history of ancient Iraq and
ancient Egypt.[13] Archaeologists speculate that beer was
instrumental in the formation of civilisations.[14] Approximately 5000
years ago, workers in the city of Uruk (modern day Iraq) were paid
by their employers in beer.[15] During the building of the Great
Pyramids in Giza, Egypt, each worker got a daily ration of four to
five litres of beer, which served as both nutrition and refreshment Egyptian wooden model of beer
that was crucial to the pyramids' construction.[16] making in ancient Egypt, Rosicrucian
Egyptian Museum, San Jose,
The earliest known chemical evidence of barley beer dates to circa California
35003100 BC from the site of Godin Tepe in the Zagros Mountains
of western Iran.[17][18] Some of the earliest Sumerian writings contain
references to beer; examples include a prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi",[19]
which served as both a prayer as well as a method of remembering the recipe for beer in a culture with few
literate people,[9][10] and the ancient advice (Fill your belly. Day and night make merry) to Gilgamesh,
recorded in the Epic of Gilgamesh, by the ale-wife Siduri may, at least in part, have referred to the
consumption of beer.[20] The Ebla tablets, discovered in 1974 in Ebla, Syria, show that beer was produced in
the city in 2500 BC.[21] A fermented beverage using rice and fruit was made in China around 7000 BC.
Unlike sake, mould was not used to saccharify the rice (amylolytic fermentation); the rice was probably
prepared for fermentation by mastication or malting.[22][23]
Almost any substance containing sugar can naturally undergo alcoholic fermentation. It is likely that many
cultures, on observing that a sweet liquid could be obtained from a source of starch, independently invented
beer. Bread and beer increased prosperity to a level that allowed time for development of other technologies
and contributed to the building of civilisations.[24][25][26][27]
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC,[28] and it was
mainly brewed on a domestic scale.[29] The product that the early Europeans drank might not be recognised
as beer by most people today. Alongside the basic starch source, the early European beers might contain
fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs.[30] What they
did not contain was hops, as that was a later addition, first mentioned in Europe around 822 by a Carolingian
Abbot[31] and again in 1067 by Abbess Hildegard of Bingen.[32]
In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest
food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of
beer are water, hops and barley-malt.[33] Beer produced before the Industrial Revolution continued to be
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made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold
by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal
manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the
19th century.[34] The development of hydrometers and thermometers changed brewing by allowing the
brewer more control of the process and greater knowledge of the results.
Today, 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.[35] As of 2006, more
than 133 billion litres (35 billion gallons), the equivalent of a cube 510 metres on a side, of beer are sold per
year, producing total global revenues of $294.5 billion (147.7 billion).[36]
In 2010, China's beer consumption hit 450 million hectolitres (45 billion litres), or nearly twice that of the
United States, but only 5 per cent sold were premium draught beers, compared with 50 per cent in France
and Germany.[37]
Brewing
The process of making beer is known as brewing. A dedicated building for the making of beer is called a
brewery, though beer can be made in the home and has been for much of its history. A company that makes
beer is called either a brewery or a brewing company. Beer made on a domestic scale for non-commercial
reasons is classified as homebrewing regardless of where it is made, though most homebrewed beer is made
in the home. Brewing beer is subject to legislation and taxation in developed countries, which from the late
19th century largely restricted brewing to a commercial operation only. However, the UK government
relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, allowing homebrewing to
become a popular hobby.[38]
The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the
wort into the alcoholic beverage known as beer in a fermentation process effected by yeast.
The first step, where the wort is prepared by mixing the

starch source (normally malted barley) with hot water, is Hot water tank Malt
known as "mashing". Hot water (known as "liquor" in
brewing terms) is mixed with crushed malt or malts (known
as "grist") in a mash tun.[39] The mashing process takes
around 1 to 2 hours,[40] during which the starches are Hops Mash tun
converted to sugars, and then the sweet wort is drained off
the grains. The grains are now washed in a process known
as "sparging". This washing allows the brewer to gather as
much of the fermentable liquid from the grains as possible.
The process of filtering the spent grain from the wort and
sparge water is called wort separation. The traditional Copper
Hopback
process for wort separation is lautering, in which the grain
bed itself serves as the filter medium. Some modern
breweries prefer the use of filter frames which allow a more Heat
finely ground grist.[41] exchanger Bottling
Most modern breweries use a continuous sparge, collecting
Add yeast to
the original wort and the sparge water together. However, it fermenter
is possible to collect a second or even third wash with the
not quite spent grains as separate batches. Each run would Cask or keg
produce a weaker wort and thus a weaker beer. This process
is known as second (and third) runnings. Brewing with Diagram illustrating the process of brewing beer
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several runnings is called parti gyle brewing.[42]
The sweet wort collected from sparging is put into a kettle, or "copper" (so called because these vessels were
traditionally made from copper),[43] and boiled, usually for about one hour. During boiling, water in the wort
evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the
starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage.
Hops are added during boiling as a source of bitterness, flavour and aroma. Hops may be added at more than
one point during the boil. The longer the hops are boiled, the more bitterness they contribute, but the less
hop flavour and aroma remains in the beer.[44]
After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may
pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a
filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During
fermentation, the wort becomes beer in a process which requires a week to months depending on the type of
yeast and strength of the beer. In addition to producing ethanol, fine particulate matter suspended in the wort
settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.[45]
Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol has
been produced during primary fermentation, the beer is transferred to a new vessel and allowed a period of
secondary fermentation. Secondary fermentation is used when the beer requires long storage before
packaging or greater clarity.[46] When the beer has fermented, it is packaged either into casks for cask ale or
kegs, aluminium cans, or bottles for other sorts of beer.[47]
Ingredients
The basic ingredients of beer are water; a starch source, such as
malted barley, able to be saccharified (converted to sugars) then
fermented (converted into ethanol and carbon dioxide); a brewer's
yeast to produce the fermentation; and a flavouring such as hops.[48]
A mixture of starch sources may be used, with a secondary starch
source, such as maize (corn), rice or sugar, often being termed an
adjunct, especially when used as a lower-cost substitute for malted
barley.[49] Less widely used starch sources include millet, sorghum
and cassava root in Africa, and potato in Brazil, and agave in
Mexico, among others.[50] The amount of each starch source in a Malted barley before roasting
beer recipe is collectively called the grain bill.
Water
Beer is composed mostly of water. Regions have water with different mineral components; as a result,
different regions were originally better suited to making certain types of beer, thus giving them a regional
character.[51] For example, Dublin has hard water well-suited to making stout, such as Guinness; while the
Plze Region has soft water well-suited to making Pilsner (pale lager), such as Pilsner Urquell.[51] The
waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers
of pale ales will add gypsum to the local water in a process known as Burtonisation.[52]
Starch source
The starch source in a beer provides the fermentable material and is a key determinant of the strength and
flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking
it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting
grain produces enzymes that convert starches in the grain into fermentable sugars.[53] Different roasting
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times and temperatures are used to produce different colours of malt

from the same grain. Darker malts will produce darker beers.[54]
Nearly all beer includes barley malt as the majority of the starch.
This is because its fibrous hull remains attached to the grain during
threshing. After malting, barley is milled, which finally removes the
hull, breaking it into large pieces. These pieces remain with the grain
during the mash, and act as a filter bed during lautering, when sweet
wort is separated from insoluble grain material. Other malted and
Malted barley a primary mash
unmalted grains (including wheat, rice, oats, and rye, and less
ingredient
frequently, corn and sorghum) may be used. Some brewers have
produced gluten-free beer, made with sorghum with no barley malt,
for those who cannot consume gluten-containing grains like wheat, barley, and rye.[55]
Hops
Flavouring beer is the sole major commercial use of hops.[56] The

flower of the hop vine is used as a flavouring and preservative agent
in nearly all beer made today. The flowers themselves are often
called "hops".
The first historical mention of the use of hops in beer was from 822
AD in monastery rules written by Adalhard the Elder, also known as
Adalard of Corbie,[34][57] though the date normally given for
widespread cultivation of hops for use in beer is the thirteenth
century.[34][57] Before the thirteenth century, and until the sixteenth Hop cone in a Hallertau, Germany, hop
century, during which hops took over as the dominant flavouring,
yard
beer was flavoured with other plants; for instance, grains of paradise
or alehoof. Combinations of various aromatic herbs, berries, and
even ingredients like wormwood would be combined into a mixture known as gruit and used as hops are now
used.[58] Some beers today, such as Fraoch' by the Scottish Heather Ales company[59] and Cervoise Lancelot
by the French Brasserie-Lancelot company,[60] use plants other than hops for flavouring.
Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that balances
the sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale.
Hops contribute floral, citrus, and herbal aromas and flavours to beer. Hops have an antibiotic effect that
favours the activity of brewer's yeast over less desirable microorganisms and aids in "head retention",[61][62]
the length of time that a foamy head created by carbonation will last. The acidity of hops is a preservative.
[63][64]
Yeast
Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars
extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer. In
addition to fermenting the beer, yeast influences the character and flavour.[65]
The dominant types of yeast used to make beer are the top-fermenting Saccharomyces cerevisiae and
bottom-fermenting Saccharomyces pastorianus.[66] Brettanomyces ferments lambics,[67] and Torulaspora
delbrueckii ferments Bavarian weissbier.[68]
Before the role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts. A
few styles such as lambics rely on this method today, but most modern fermentation adds pure yeast
cultures.[69]
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Clarifying agent
Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as a solid) out
of the beer along with protein solids and are found only in trace amounts in the finished product. This
process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles
of beer such as wheat beers.[70]
Examples of clarifying agents include isinglass, obtained from swimbladders of fish; Irish moss, a seaweed;
kappa carrageenan, from the seaweed Kappaphycus cottonii; Polyclar (artificial); and gelatin.[71] If a beer is
marked "suitable for Vegans", it was clarified either with seaweed or with artificial agents.[72]
Brewing industry
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.[35] More than 133 billion litres (35
billion gallons) are sold per yearproducing
total global revenues of $294.5 billion (147.7
billion) in 2006.[36]
The history of breweries in the 21st century has

been one of larger breweries absorbing smaller Annual beer consumption per capita by country
breweries in order to ensure economy of scale.
In 2002 South African Breweries bought the
North American Miller Brewing Company to found
SABMiller, becoming the second largest brewery, after
North American Anheuser-Bush. In 2004 the Belgian
Interbrew was the third largest brewery by volume and
the Brazilian AmBev was the fifth largest. They merged
into InBev, becoming the largest brewery. In 2007,
SABMiller surpassed InBev and Anheuser-Bush when it
acquired Royal Grolsch, brewer of Dutch premium beer
brand Grolsch in 2007.[73] In 2008, when InBev (the
second-largest) bought Anheuser-Busch (the third
largest), the new Anheuser-Busch InBev company
became again the largest brewer in the world.[74] As of Beer Exports by Country (2014) from
2015 AB InBev remains the largest brewery, with http://atlas.cid.harvard.edu/explore/tree_map/export
SABMiller second, and Heineken International third. /show/all/2203/2014/ Harvard Atlas of Economic
Complexity
A microbrewery, or craft brewery, produces a limited
amount of beer. The maximum amount of beer a
brewery can produce and still be classed as a microbrewery varies by region and by authority, though is
usually around 15,000 barrels (1.8 megalitres, 396 thousand imperial gallons or 475 thousand US gallons) a
year.[75] A brewpub is a type of microbrewery that incorporates a pub or other eating establishment. The
highest density of breweries in the world, most of them microbreweries, exists in the German Region of
Franconia, especially in the district of Upper Franconia, which has about 200 breweries.[76][77] The
Benedictine Weihenstephan Brewery in Bavaria, Germany, can trace its roots to the year 768, as a
document from that year refers to a hop garden in the area paying a tithe to the monastery. The brewery was
licensed by the City of Freising in 1040, and therefore is the oldest working brewery in the world.[78]
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Brewing at home is subject to regulation and prohibition in many countries. Restrictions on homebrewing
were lifted in the UK in 1963,[79] Australia followed suit in 1972,[80] and the US in 1978, though individual
states were allowed to pass their own laws limiting production.[81]
Varieties
While there are many types of beer brewed, the basics of brewing
beer are shared across national and cultural boundaries.[82] The
traditional European brewing regionsGermany, Belgium, England
and the Czech Republichave local varieties of beer.[83]
English writer Michael Jackson, in his 1977 book The World Guide
To Beer, categorised beers from around the world in local style
groups suggested by local customs and names.[84] Fred Eckhardt
furthered Jackson's work in The Essentials of Beer Style in 1989.
Top-fermented beers are most commonly produced with

Saccharomyces cerevisiae, a top-fermenting yeast which clumps and
rises to the surface,[85] typically between 15 and 24 C (60 and
75 F). At these temperatures, yeast produces significant amounts of Cask ale hand pumps with pump clips
esters and other secondary flavour and aroma products, and the detailing the beers and their breweries
result is often a beer with slightly "fruity" compounds resembling
apple, pear, pineapple, banana, plum, or prune, among others.[86]
After the introduction of hops into England from Flanders in the 15th century, "ale" referred to an unhopped
fermented beverage, "beer" being used to describe a brew with an infusion of hops.[87]
The word ale comes from Old English ealu (plural ealo), in turn from Proto-Germanic *alu (plural *alu),
ultimately from the Proto-Indo-European base *helut-, which holds connotations of "sorcery, magic,
possession, intoxication".[88][89][90] The word beer comes from Old English bor, from Proto-Germanic
*beuz, probably from Proto-Indo-European *beusm, originally "brewer's yeast, beer dregs", although
other theories have been provided connecting the word with Old English bow, "barley", or Latin bibere, "to
drink".[91][92] On the currency of two words for the same thing in the Germanic languages, the 12th-century
Old Icelandic poem Alvssml says, "Ale it is called among men, but among the gods, beer."[93]
Real ale is the term coined by the Campaign for Real Ale (CAMRA) in 1973[94] for "beer brewed from
traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and
served without the use of extraneous carbon dioxide". It is applied to bottle conditioned and cask
conditioned beers.
Pale ale
Pale ale is a beer which uses a top-fermenting yeast[95] and predominantly pale malt. It is one of the world's
major beer styles.
Stout
Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow
fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The
name "porter" was first used in 1721 to describe a dark brown beer popular with the street and river porters
of London.[96] This same beer later also became known as stout, though the word stout had been used as
early as 1677.[97] The history and development of stout and porter are intertwined.[98]
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Mild
Mild ale has a predominantly malty palate. It is usually dark coloured with an abv of 3% to 3.6%, although
there are lighter hued milds as well as stronger examples reaching 6% abv and higher.
Wheat
Wheat beer is brewed with a large proportion of wheat although it often also contains a significant
proportion of malted barley. Wheat beers are usually top-fermented (in Germany they have to be by law).[99]
The flavour of wheat beers varies considerably, depending upon the specific style.
Lambic
Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather

than cultivated. Many of these are not strains of brewer's yeast
(Saccharomyces cerevisiae) and may have significant differences in aroma
and sourness. Yeast varieties such as Brettanomyces bruxellensis and
Brettanomyces lambicus are common in lambics. In addition, other
organisms such as Lactobacillus bacteria produce acids which contribute to
the sourness.[100]
Lager
Lager is cool fermented beer. Pale lagers are the most commonly consumed
beers in the world. The name "lager" comes from the German "lagern" for
"to store", as brewers around Bavaria stored beer in cool cellars and caves
during the warm summer months. These brewers noticed that the beers Kriek, a variety of beer
continued to ferment, and to also clear of sediment, when stored in cool brewed with cherries
conditions.[101]
Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes
primary fermentation at 712 C (4554 F) (the fermentation phase), and then is given a long secondary
fermentation at 04 C (3239 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 "cleaner"-tasting beer.[102]
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 (now known
as Vienna lager), probably of amber-red colour, in Vienna in 18401841. With improved modern yeast
strains, most lager breweries use only short periods of cold storage, typically 13 weeks.
Measurement
Beer is measured and assessed by bitterness, by strength and by colour. The perceived bitterness is measured
by the International Bitterness Units scale (IBU), defined in co-operation between the American Society of
Brewing Chemists and the European Brewery Convention.[103] The international scale was a development of
the European Bitterness Units scale, often abbreviated as EBU, and the bitterness values should be
identical.[104]
Colour
Beer colour is determined by the malt.[105] The most common colour is a pale amber produced from using
pale malts. Pale lager and pale ale are terms used for beers made from malt dried with the fuel coke. Coke
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was first used for roasting malt in 1642, but it was not until around 1703 that
the term pale ale was used.[106][107]
In terms of sales volume, most of today's beer is based on the pale lager
brewed in 1842 in the town of Pilsen in the present-day Czech Republic.[108]
The modern pale lager is light in colour with a noticeable carbonation (fizzy
bubbles) and a typical alcohol by volume content of around 5%. The Pilsner
Urquell, Bitburger, and Heineken brands of beer are typical examples of pale
lager, as are the American brands Budweiser, Coors, and Miller.
Dark beers are usually brewed from a pale malt or lager malt base with a
small proportion of darker malt added to achieve the desired shade. Other
colourantssuch as caramelare also widely used to darken beers. Very Paulaner dunkel a dark
dark beers, such as stout, use dark or patent malts that have been roasted lager
longer. Some have roasted unmalted barley.[109][110]
Strength
Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, though this strength can be
increased to around 20% by re-pitching with champagne yeast,[111] and to 55% abv by the freeze-distilling
process.[112] The alcohol content of beer varies by local practice or beer style.[113] The pale lagers that most
consumers are familiar with fall in the range of 46%, with a typical abv of 5%.[114] The customary strength
of British ales is quite low, with many session beers being around 4% abv.[115] Some beers, such as table beer
are of such low alcohol content (1%4%) that they are served instead of soft drinks in some schools.[116]
The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation.
The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the
primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are
sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of
beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars.
Alcohol is a by-product of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive
at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time
decreases the effectiveness of yeasts and consequently decreases the alcohol content.
Weakest beer
The weakest beers are dealcoholized beers, which typically have less than 0.05% alcohol (also called "near
beer") and light beers, which usually have 4% alcohol.
Strongest beer
The strength of beers has climbed during the later years of the 20th century. Vetter 33, a 10.5% abv (33
degrees Plato, hence Vetter "33") doppelbock, was listed in the 1994 Guinness Book of World Records as
the strongest beer at that time,[117][118] though Samichlaus, by the Swiss brewer Hrlimann, had also been
listed by the Guinness Book of World Records as the strongest at 14% abv.[119][120][121] Since then, some
brewers have used champagne yeasts to increase the alcohol content of their beers. Samuel Adams reached
20% abv with Millennium,[111] and then surpassed that amount to 25.6% abv with Utopias. The strongest
beer brewed in Britain was Baz's Super Brew by Parish Brewery, a 23% abv beer.[122][123] In September
2011, the Scottish brewery BrewDog produced Ghost Deer, which, at 28%, they claim to be the world's
strongest beer produced by fermentation alone.[124]
The product claimed to be the strongest beer made is Schorschbru's 2011 Schorschbock 57 with 57,5%.
[125][126] It was preceded by The End of History, a 55% Belgian ale,[112] made by BrewDog in 2010. The
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same company had previously made Sink The Bismarck!, a 41% abv IPA,[127] and Tactical Nuclear
Penguin, a 32% abv Imperial stout. Each of these beers are made using the eisbock method of fractional
freezing, in which a strong ale is partially frozen and the ice is repeatedly removed, until the desired strength
is reached,[128][129] a process that may class the product as spirits rather than beer.[130] The German brewery
Schorschbru's Schorschbock, a 31% abv eisbock,[131][132][133] and Hair of the Dog's Dave, a 29% abv
barley wine made in 1994, used the same fractional freezing method.[134] A 60% abv blend of beer with
whiskey was jokingly claimed as the strongest beer by a Dutch brewery in July 2010.[135][136]
Serving
Draught
Draught beer from a pressurised keg using a lever-style dispenser

and a spout is the most common method of dispensing in bars around
the world. A metal keg is pressurised with carbon dioxide (CO2) gas
which drives the beer to the dispensing tap or faucet. Some beers
may be served with a nitrogen/carbon dioxide mixture. Nitrogen
produces fine bubbles, resulting in a dense head and a creamy
mouthfeel. Some types of beer can also be found in smaller,
disposable kegs called beer balls. In traditional pubs, the pull levers
for major beer brands may include the beer's logo and trademark.
In the 1980s, Guinness introduced the beer widget, a nitrogen- A selection of cask beers
pressurised ball inside a can which creates a dense, tight head,
similar to beer served from a nitrogen system.[137] The words draft and draught can be used as marketing
terms to describe canned or bottled beers containing a beer widget, or which are cold-filtered rather than
pasteurised.
Cask-conditioned ales (or cask ales) are unfiltered and unpasteurised beers. These beers are termed "real
ale" by the CAMRA organisation. Typically, when a cask arrives in a pub, it is placed horizontally on a
frame called a "stillage" which is designed to hold it steady and at the right angle, and then allowed to cool
to cellar temperature (typically between 1113 C or 5255 F),[138] before being tapped and venteda tap
is driven through a (usually rubber) bung at the bottom of one end, and a hard spile or other implement is
used to open a hole in the side of the cask, which is now uppermost. The act of stillaging and then venting a
beer in this manner typically disturbs all the sediment, so it must be left for a suitable period to "drop" (clear)
again, as well as to fully condition this period can take anywhere from several hours to several days. At
this point the beer is ready to sell, either being pulled through a beer line with a hand pump, or simply being
"gravity-fed" directly into the glass.
Draught beer's environmental impact can be 68% lower than bottled beer due to packaging differences.
[139][140] A life cycle study of one beer brand, including grain production, brewing, bottling, distribution and
waste management, shows that the CO2 emissions from a 6-pack of micro-brew beer is about 3 kilograms
(6.6 pounds).[141] The loss of natural habitat potential from the 6-pack of micro-brew beer is estimated to be
2.5 square metres (26 square feet).[142] Downstream emissions from distribution, retail, storage and disposal
of waste can be over 45% of a bottled micro-brew beer's CO2 emissions.[141] Where legal, the use of a
refillable jug, reusable bottle or other reusable containers to transport draught beer from a store or a bar,
rather than buying pre-bottled beer, can reduce the environmental impact of beer consumption.[143]
Packaging
Most beers are cleared of yeast by filtering when packaged in bottles and cans.[144] However, bottle
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conditioned beers retain some yeasteither by being unfiltered, or

by being filtered and then reseeded with fresh yeast.[145] It is usually
recommended that the beer be poured slowly, leaving any yeast
sediment at the bottom of the bottle. However, some drinkers prefer
to pour in the yeast; this practice is customary with wheat beers.
Typically, when serving a hefeweizen wheat beer, 90% of the
contents are poured, and the remainder is swirled to suspend the
sediment before pouring it into the glass. Alternatively, the bottle
may be inverted prior to opening. Glass bottles are always used for
bottle conditioned beers.
Many beers are sold in cans, though there is considerable variation in

the proportion between different countries. In Sweden in 2001,
63.9% of beer was sold in cans.[146] People either drink from the can Assortment of beer bottles
or pour the beer into a glass. A technology developed by Crown
Holdings for the 2010 FIFA World Cup is the 'full aperture' can, so
named because the entire lid is removed during the opening process, turning the can into a drinking cup.[147]
Cans protect the beer from light (thereby preventing "skunked" beer) and have a seal less prone to leaking
over time than bottles. Cans were initially viewed as a technological breakthrough for maintaining the
quality of a beer, then became commonly associated with less expensive, mass-produced beers, even though
the quality of storage in cans is much like bottles.[148] Plastic (PET) bottles are used by some breweries.[149]
Temperature
The temperature of a beer has an influence on a drinker's experience; warmer temperatures reveal the range
of flavours in a beer but cooler temperatures are more refreshing. Most drinkers prefer pale lager to be
served chilled, a low- or medium-strength pale ale to be served cool, while a strong barley wine or imperial
stout to be served at room temperature.[150]
Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 C or
45 F) for "light" beers (pale lagers); chilled (8 C or 46 F) for Berliner Weisse and other wheat beers;
lightly chilled (9 C or 48 F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 C
or 55 F) for regular British ale, stout and most Belgian specialities; and room temperature (15.5 C or 60 F)
for strong dark ales (especially trappist beer) and barley wine.[151]
Drinking chilled beer began with the development of artificial refrigeration and by the 1870s, was spread in
those countries that concentrated on brewing pale lager.[152] Chilling beer makes it more refreshing,[153]
though below 15.5 C the chilling starts to reduce taste awareness[154] and reduces it significantly below
10 C (50 F).[155] Beer served unchilledeither cool or at room temperaturereveal more of their
flavours. Cask Marque, a non-profit UK beer organisation, has set a temperature standard range of
1214 C (5357 F) for cask ales to be served.[156]
Vessels
Beer is consumed out of a variety of vessels, such as a glass, a beer stein, a mug, a pewter tankard, a beer
bottle or a can; or at music festivals and some bars and nightclubs, from a plastic cup. The shape of the glass
from which beer is consumed can influence the perception of the beer and can define and accent the
character of the style.[157] Breweries offer branded glassware intended only for their own beers as a
marketing promotion, as this increases sales of their product.[158]
The pouring process has an influence on a beer's presentation. The rate of flow from the tap or other serving
vessel, tilt of the glass, and position of the pour (in the centre or down the side) into the glass all influence
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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 the release of carbonation.[159] A beer tower is a beer
dispensing device, usually found in bars and pubs, that consists of a
cylinder attached to a beer cooling device at the bottom. Beer is
dispensed from the beer tower into a drinking vessel.
Health effects
Short-term effects
Beer contains ethyl alcohol, the same chemical that is present in

wine and distilled spirits and as such, beer consumption has
short-term psychological and physiological effects on the user.
Different concentrations of alcohol in the human body have different
effects on a person. The effects of alcohol depend on the amount an Pilsner glass from Brauerei Schloss
individual has drunk, the percentage of alcohol in the beer and the
Eggenberg
timespan over which the consumption took place, the amount of
food eaten and whether an individual has taken other prescription,
over-the-counter or street drugs, among other factors. Drinking enough to cause a blood alcohol
concentration (BAC) of 0.03%-0.12% typically causes an overall improvement in mood and possible
euphoria, increased self-confidence and sociability, decreased anxiety, a flushed, red appearance in the face
and impaired judgment and fine muscle coordination. A BAC of 0.09% to 0.25% causes lethargy, sedation,
balance problems and blurred vision. A BAC from 0.18% to 0.30% causes profound confusion, impaired
speech (e.g., slurred speech), staggering, dizziness and vomiting. A BAC from 0.25% to 0.40% causes
stupor, unconsciousness, anterograde amnesia, vomiting (death may occur due to inhalation of vomit
(pulmonary aspiration) while unconscious) and respiratory depression (potentially life-threatening). A BAC
from 0.35% to 0.80% causes a coma (unconsciousness), life-threatening respiratory depression and possibly
fatal alcohol poisoning. As with all alcoholic drinks, drinking while driving, operating an aircraft or heavy
machinery increases the risk of an accident; many countries have severe criminal penalties against drunk
driving.
Alcohol acts as a magnesium diuretic, causes a prompt, vigorous increase in the urinary excretion of
magnesium and other electrolytes.
Long-term effects
The main active ingredient of beer is alcohol, and therefore, the health effects of alcohol apply to beer.
Consumption of small quantities of alcohol (less than one drink in women and two in men) is associated with
a decreased risk of cardiac disease, stroke and diabetes mellitus.[160] The long term health effects of
continuous, moderate or heavy alcohol consumption include the risk of developing alcoholism and alcoholic
liver disease.
Alcoholism, also known as "alcohol use disorder", is a broad term for any drinking of alcohol that results in
problems.[161] It was previously divided into two types: alcohol abuse and alcohol dependence.[162][163] In a
medical context, alcoholism is said to exist when two or more of the following conditions is present: a person
drinks large amounts over a long time period, has difficulty cutting down, acquiring and drinking alcohol
takes up a great deal of time, alcohol is strongly desired, usage results in not fulfilling responsibilities, usage
results in social problems, usage results in health problems, usage results in risky situations, withdrawal
occurs when stopping, and alcohol tolerance has occurred with use.[163] Alcoholism reduces a person's life
expectancy by around ten years[164] and alcohol use is the third leading cause of early death in the United
States.[160] No professional medical association recommends that people who are nondrinkers should start
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drinking wine.[160][165] A total of 3.3 million deaths (5.9% of all deaths) are believed to be due to
alcohol.[166]
Beers vary in their nutritional content.[167] Brewer's yeast is known to be a rich source of nutrients;
therefore, as expected, beer can contain significant amounts of nutrients, including magnesium, selenium,
potassium, phosphorus, biotin, chromium and B vitamins. Beer is sometimes referred to as "liquid
bread".[168]
It is considered that overeating and lack of muscle tone is the main cause of a beer belly, rather than beer
consumption. A 2004 study, however, found a link between binge drinking and a beer belly. But with most
overconsumption, it is more a problem of improper exercise and overconsumption of carbohydrates than the
product itself.[169] Several diet books quote beer as having an undesirably high glycemic index of 110, the
same as maltose; however, the maltose in beer undergoes metabolism by yeast during fermentation so that
beer consists mostly of water, hop oils and only trace amounts of sugars, including maltose.[170]
Society and culture

In many societies, beer is the most popular alcoholic drink. Various
social traditions and activities are associated with beer drinking, such
as playing cards, darts, or other pub games; attending beer festivals;
engaging in zythology (the study of beer);[171][172] visiting a series of
pubs in one evening; visiting breweries; beer-oriented tourism; or
rating beer.[173] Drinking games, such as beer pong, are also
popular.[174] A relatively new profession is that of the beer
sommelier, who informs restaurant patrons about beers and food
pairings.
A tent at Munich's Oktoberfestthe
Beer is considered to be a social lubricant in many societies[175][176] world's largest beer festival
and is consumed in countries all over the world. There are breweries
in Middle Eastern countries such as Syria, and in some African
countries. Sales of beer are four times those of wine, which is the second most popular alcoholic drink.[177]
A study published in the Neuropsychopharmacology journal in 2013 revealed the finding that the flavour of
beer alone could provoke dopamine activity in the brain of the male participants, who wanted to drink more
as a result. The 49 men in the study were subject to positron emission tomography scans, while a computer-
controlled device sprayed minute amounts of beer, water and a sports drink onto their tongues. Compared
with the taste of the sports drink, the taste of beer significantly increased the participants desire to drink.
Test results indicated that the flavour of the beer triggered a dopamine release, even though alcohol content
in the spray was insufficient for the purpose of becoming intoxicated.[178]
Some breweries have developed beers to pair with food.[179][180][181][182] Wine writer Malcolm Gluck
disputed the need to pair beer with food, while beer writers Roger Protz and Melissa Cole contested that
claim.[183][184][185]
Related drinks
Around the world, there are many traditional and ancient starch-based drinks classed as beer. In Africa,
there are various ethnic beers made from sorghum or millet, such as Oshikundu[186] in Namibia and Tella in
Ethiopia.[187] Kyrgyzstan also has a beer made from millet; it is a low alcohol, somewhat porridge-like drink
called "Bozo".[188] Bhutan, Nepal, Tibet and Sikkim also use millet in Chhaang, a popular semi-fermented
rice/millet drink in the eastern Himalayas.[189] Further east in China are found Huangjiu and Choujiu
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traditional rice-based beverages related to beer.
The Andes in South America has Chicha, made from germinated maize (corn); while the indigenous peoples
in Brazil have Cauim, a traditional beverage made since pre-Columbian times by chewing manioc so that an
enzyme (amylase) present in human saliva can break down the starch into fermentable sugars;[190] this is
similar to Masato in Peru.[191]
Some beers which are made from bread, which is linked to the earliest forms of beer, are Sahti in Finland,
Kvass in Russia and Ukraine, and Bouza in Sudan.
Chemistry
Beer contains the phenolic acids 4-hydroxyphenylacetic acid, vanillic acid, caffeic acid, syringic acid,
p-coumaric acid, ferulic acid and sinapic acid. Alkaline hydrolysis experiments show that the most of the
phenolic acids are present as bound forms and only a small portion can be detected as free compounds.[192]
Hops, and beer made with it, contain 8-prenylnaringenin which is a potent phytoestrogen.[193] Hop also
contains myrcene, humulene, xanthohumol, isoxanthohumol, myrcenol, linalool, tannins and resin. The
alcohol 2M2B is a component of hops brewing.[194]
Barley, in the form of malt, brings the condensed tannins prodelphinidins B3, B9 and C2 into beer.
Tryptophol, tyrosol and phenylethanol are aromatic higher alcohols found in beer[195] as secondary products
of alcoholic fermentation[196] (products also known as congeners) by Saccharomyces cerevisiae.
See also
List of countries by beer consumption per capita
Beer and breweries by region
Beer jam
Gluten-free beer
List of barley-based beverages
List of beverages
Kegger
Pub
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Alexander, Jeffrey W. Brewed in Japan: The Evolution of the Japanese Beer Industry (University of British
Columbia Press; 2013) 316 pages
Dumper, Michael; Stanley, Bruce E. (2007). Cities of the Middle East and North Africa: A Historical
Encyclopedia. ABC-CLIO. ISBN 978-1-57607-919-5..
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Protz, Roger. The Complete Guide to World Beer. ISBN 1-84442-865-6.
The Barbarian's Beverage: A History of Beer in Ancient Europe, Max Nelson. ISBN 0-415-31121-7.
The World Guide to Beer, Michael Jackson. ISBN 1-85076-000-4
The New World Guide to Beer, Michael Jackson. ISBN 0-89471-884-3
Beer: The Story of the Pint, Martyn Cornell. ISBN 0-7553-1165-5
Beer and Britannia: An Inebriated History of Britain, Peter Haydon. ISBN 0-7509-2748-8
The Book of Beer Knowledge: Essential Wisdom for the Discerning Drinker, a Useful Miscellany, Jeff Evans.
ISBN 1-85249-198-1
Country House Brewing in England, 15001900, Pamela Sambrook. ISBN 1-85285-127-9
Ale, Beer and Brewsters in England: Women's Work in a Changing World, 13001600 , Judith M. Bennett.
ISBN 0-19-512650-5
A History of Beer and Brewing, I. Hornsey. ISBN 0-85404-630-5
Beer: an Illustrated History, Brian Glover. ISBN 1-84038-597-9
Beer in America: The Early Years 15871840Beer's Role in the Settling of America and the Birth of a
Nation, Gregg Smith. ISBN 0-937381-65-9
Big Book of Beer, Adrian Tierney-Jones. ISBN 1-85249-212-0
Gone for a Burton: Memories from a Great British Heritage, Bob Ricketts. ISBN 1-905203-69-1
Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition, Phil Marowski. ISBN 0-937381-84-5
The World Encyclopedia of Beer, Brian Glover. ISBN 0-7548-0933-1
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Further reading
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Boulton, Christopher (Original Author) (August 2013).

Wikimedia Commons has
Encyclopaedia of Brewing. Chichester, West Sussex: Wiley-
Blackwell. pp. 716 pages. ISBN 978-1-4051-6744-4. media related to Beer.
Colicchio, Tom (Foreword) (October 2011). "The Oxford
Companion to Beer". In Oliver, Garrett. Oxford Companion To ... Look up beer in
(Hardcover) (1 ed.). Oxford University Press. p. 960. Wiktionary, the free
ISBN 978-0-19-536713-3. dictionary.
Rhodes, Christine P.; Lappies, Pamela B., eds. (October 1997). The
Encyclopedia of Beer (Paperback) (Reprint ed.). New York, NY: Wikiquote has quotations
Henry Holt & Co. p. 509. ISBN 978-0-8050-5554-2. related to: Beer
Webb, Tim; Beaumont, Stephen (October 2012). The World Atlas of
Beer: The Essential Guide to the Beers of the World (Hardcover). New York, NY: Sterling Epicure. p. 256.
ISBN 978-1-4027-8961-8.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Beer&oldid=764180222"
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Beer - Wikipedia https://en.wikipedia.

Beer is the world's oldest[1][2][3] and most widely consumed[4]

Beer is sold in bottles and cans; it may also be available on draught,

8.1 Short-term effects

The first step, where the wort is prepared by mixing the

several runnings is called parti gyle brewing.[42]

times and temperatures are used to produce different colours of malt

Flavouring beer is the sole major commercial use of hops.[56] The

The history of breweries in the 21st century has

Top-fermented beers are most commonly produced with

Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather

Draught beer from a pressurised keg using a lever-style dispenser

conditioned beers retain some yeasteither by being unfiltered, or

Many beers are sold in cans, though there is considerable variation in

Beer contains ethyl alcohol, the same chemical that is present in

Society and culture

traditional rice-based beverages related to beer.

44. Books.google.co.uk (https://books.google.com/books?id=cr9Pv0gefCQC&pg=PA274&

71. EFSA.europa.eu (http://www.efsa.europa.eu/en/efsajournal/pub/536.htm) Opinion of the Scientific Panel on

Boulton, Christopher (Original Author) (August 2013).

Retrieved from "https://en.wikipedia.org/w/index.php?title=Beer&oldid=764180222"

Categories: Beer Brewing Fermented drinks Alcoholic drinks Cold drinks

This page was last modified on 7 February 2017, at 14:42.

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