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The Beer Portal

Introduction

P:Beer

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 malted barley, 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).

Beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as activities like pub crawling, pub quizzes, and pub games. (Full article...)

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Image 1
Label of Free Beer 3.2.

Free Beer is a beer brand collaboration between students of IT University of Copenhagen and the artist collective Superflex initiated in 2004. The recipe of the beer is published under a Creative Commons license, granting others the right to freely use and distribute it. (Full article...)
Image 2

Liefman's oud bruin

Oud Bruin (Old Brown), also known as Flanders Brown, is a style of beer originating from the Flemish region of Belgium. The Dutch name refers to the long aging process, up to a year. It undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for several more months. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic for this style. Usually, cultured yeast and bacteria are used, as stainless steel equipment does not harbor wild organisms as wood does. (Full article...)
Image 3
A Chimay tripel beer with its branded glass

Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were 304 breweries in Belgium, including international companies, such as AB InBev, and traditional breweries, such as Trappist monasteries. On average, Belgians drink 68 litres of beer each year, down from around 200 each year in 1900. Most beers are bought or served in bottles, rather than cans, and almost every beer has its own branded, sometimes uniquely shaped, glass. In 2016, UNESCO inscribed Belgian beer culture on their list of the intangible cultural heritage of humanity. (Full article...)
Image 4
Tour of Lonerider Brewing, Raleigh, North Carolina

Craft beer tourism refers to tourism where the primary motivation of travel is to visit a brewery, beer festival, beer related activity or other event that allows attendees to experience all aspects of the craft beer-making, consuming and purchasing process. Travel and tourism constitute one of the largest industries in the world, with Americans spending a total of $1.1 trillion in domestic and international travel in 2018. The beer tourism industry has evolved from the larger culinary and beverage tourism category in which people began planning travels based around experiencing food and drink of different geographies. Informally, vacations centric to the theme of enjoying beer have been dubbed "beercations". (Full article...)
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A glass of beer with a large head of foam

Beer head (also head or collar) is the frothy foam on top of beer and carbonated beverages which is produced by bubbles of gas, predominantly carbon dioxide, rising to the surface. The elements that produce the head are wort protein, yeast and hop residue. The carbon dioxide that forms the bubbles in the head is produced during fermentation as yeasts break down sugar-rich molecules to produce ethanol and carbon dioxide. The carbonation can occur before or after bottling the beer. If the beer continues fermenting in the bottle, then it naturally carbonates and the head is formed upon opening and/or pouring the beer. If the beer is pasteurized or filtered then the beer must be force carbonated using pressurized gas.

The density and longevity of the head will be determined by the type of malt and adjunct from which the beer was fermented. Different mash schedules and cereal sources influence head retention. In general, wheat tends to produce larger and longer-lasting heads than barley. (Full article...)
Image 6
3 Monts, a Bière de Garde

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...)
Image 7
A pint of mild

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...)
Image 8
"In Heaven There Is No Beer" is a song about the existential pleasures of beer drinking. The title of the song states a reason for drinking beer while you are still alive. The song in German is "Im Himmel gibt's kein Bier", in Spanish, "En El Cielo No Hay Cerveza". It was originally composed as a movie score for the film Die Fischerin vom Bodensee, 1956, by Ernst Neubach and Ralph Maria Siegel. The English lyrics are credited to Art Walunas.

Atongo Zimba recorded a version as well as Clean Living. The song was the inspiration for the title of the 1984 film and 1985 Sundance Film Festival winner, In Heaven There Is No Beer?, which also featured the song "Who Stole the Kishka?". (Full article...)
Image 9
A 16th-century brewery

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.

The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer. The most common starch source is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients. (Full article...)
Image 10
In Italy, beer is considered an ideal accompaniment to pizza.

Italy is considered to be part of the wine belt of Europe. Nevertheless, beer, particularly mass-produced pale lagers, are common in the country. It is traditionally considered to be an ideal accompaniment to pizza; since the 1970s, beer has spread from pizzerias and has become much more popular for drinking in other situations.

In the seventh century BC in Sicily, the Phoenicians traded and consumed beer. In Piedmont, Pombia, Province of Novara, an archaeological investigation found tombs from the Golasecca culture, including a tomb from 560 BC containing traces of beer. Ancient Rome knew of beer and produced small amounts, but the systems of production were destroyed in various barbarian invasions. The first medical school, the Schola Medica Salernitana, praised the substance stating that it "supports old age, flows through the veins, increases well-being, and strengthens the blood". (Full article...)
Image 11
Festbier served at Oktoberfest in the traditional 1-litre Maß
Märzen (German: [ˈmɛʁt͡sn̩] ) or Märzenbier (German: March beer) is a lager that originated in Bavaria, Germany. It has a medium to full body and may vary in colour from pale through amber to dark brown. It was the beer traditionally served at the Munich Oktoberfest. The geographical indication Oktoberfestbier is protected in the EU and can only be used for Märzen that is brewed in Munich. (Full article...)
Image 12
The Reinheitsgebot (German pronunciation: [ˈʁaɪnhaɪtsɡəboːt] , literally "purity order") is a series of regulations limiting the ingredients in beer in Germany and the states of the former Holy Roman Empire. The best known version of the law was adopted in Bavaria in 1516 (by William IV), but similar regulations predate the Bavarian order, and modern regulations also significantly differ from the 1516 Bavarian version. Although today the Reinheitsgebot is mentioned in various texts about the history of beer, historically it was only applied in the duchy, electorate, then Kingdom of Bavaria and from 1906 in Germany as a whole, and it had little or no effect in other countries or regions. (Full article...)
Image 13

Bottle of Bitburger Winterbock

Bock (German: [bɔk] ) is a strong German beer, usually a dark lager. (Full article...)
Image 14
Original Beer Nuts in a pull-top "beer" can

Beer Nuts is an American brand of snack food building on the original product, peanuts with a sweet-and-salty glazing. According to the manufacturer, the ingredients include peanuts, coconut oil, corn syrup and salt. In the United States, Beer Nuts are a staple of bar snacks and are often referred to as "the quintessential American bar food".

Although Beer Nuts do not contain any beer, the name suggests that they are intended as a side dish to beer consumption. (Full article...)
Image 15
Beer glassware (from left to right): Pilstulpe, tasting glass, snifter, Willibecher

Beer glassware comprise vessels made of glass, designed or commonly used for serving and drinking beer. Styles of glassware vary in accord with national or regional traditions; legal or customary requirements regarding serving measures and fill lines; such practicalities as breakage avoidance in washing, stacking or storage; commercial promotion by breweries; artistic or cultural expression in folk art or as novelty items or usage in drinking games; or to complement, to enhance, or to otherwise affect a particular type of beer's temperature, appearance and aroma, as in the case of its head.
Drinking vessels intended for beer are made from a variety of materials other than glass, including pottery, pewter, and wood. (Full article...)

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Rogue Ales Beard Beer is an American wild ale brewed by Rogue Ales of Newport, Oregon using wild yeast originally cultured from nine beard hairs belonging to Rogue Ales' brewmaster, John Maier.

Following media coverage in 2012, the beer went on sale on April 1, 2013. When reporting on the introduction of the beer in 2013, The Oregonian newspaper originally stated that the Huffington Post had been taken in by an April Fools' Day joke, but the Oregonian writer was contacted by a Rogue employee, and reported a few days later that it was not a joke. During development, the beer's working name was New Crustacean. (Full article...)

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An de Ryck (also known as Ann de Ryck or Anne de Ryck) is a Belgian brewster and the first woman brewing engineer in Belgium in the modern age. She is the granddaughter of Gustaaf de Ryck, the founder of De Ryck Brewery [nl]. During her time as brewmaster at the firm, they have won best Belgian tripel at the 2008 and 2013 European Beer Star, and the bronze medal from the World Beer Cup, in both 2006 and 2008. (Full article...)

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Did you know (auto-generated) - load more entries

... that some online social and "Barstool conservatives" spent their Christmas holidays arguing about whether a beer promotional calendar was "demonic"?
... that 100 beerhouses were licensed in Brighton (population 40,000) in the first week after the Beerhouse Act 1830 was enacted?
... that late arrivals at American colonial-era inns might find that the only drink on offer was Whistle Belly Vengeance, a mixture of sour beer, molasses and bread crusts?
... that a beer named after the barley variety Golden Promise was not brewed using the variety?
... 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?
... that the country song "Beer Beer, Truck Truck" was based on a viral TikTok video by Erynn Chambers intended to satirize country music?

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General images

The following are images from various beer- and brewing-related articles on Wikipedia.

Image 1Modern closed fermentation vessels (from Brewing)
Image 2Rock mortars in Raqefet Cave, used to make beer during the Stone Age. (from History of beer)
Image 3A can of Juicy Ass IPA from Flying Monkeys Craft Brewery in Barrie, Ontario, Canada (from Craft beer)
Image 4Microbreweries, regional breweries, and brew pubs per capita (from Craft beer)
Image 5Põhjala Brewery, Estonia (from Craft beer)
Image 6Spontaneous fermentation at Timmermans in Belgium (from Brewing)
Image 7Spent grain, a brewing by-product (from Brewing)
Image 8Open vessels showing fermentation taking place (from Brewing)
Image 9Hop cone grown in a hop field, Hallertau, Germany (from Brewing)
Image 10Brew kettles at Brasserie La Choulette in France (from Brewing)
Image 11Craft brewing at Allagash in Portland, Maine (from Craft beer)
Image 12Castaña, a smoked beer with chestnuts from Cerex in Extremadura, Spain (from Craft beer)
Image 13Philistine pottery beer jug (from History of beer)
Image 14D. 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 15Casks of real ale from British microbreweries at a beer festival (from Craft beer)
Image 16Great Leap Brewing operates a chain of brewpubs in China (from Craft beer)
Image 17Pasteur Street Brewing, Ho Chi Minh City, Vietnam (from Craft beer)
Image 18A replica of ancient Egyptian beer, brewed from emmer wheat by the Courage brewery in 1996 (from History of beer)
Image 19Bill Urquhart at Litchborough Brewery (from Craft beer)
Image 20Smoked beer from the Schlenkerla brewpub in Bamberg, Germany (from Craft beer)
Image 21Robohop, a session IPA from Cervisiam in Oslo, Norway (from Craft beer)
Image 22Lauter tun (from Brewing)
Image 23Bergenhus microbrewery, Bergen, Norway (from Craft beer)
Image 24Irish Craft Beer Festival, 2015 (from Craft beer)
Image 25Yeast ring used by Swedish homebrewers in the 19th century to preserve the yeast between brewing sessions. (from History of beer)
Image 26Diatomaceous earth, used to create a filtration bed (from Brewing)
Image 27The Caledonian Brewery, founded in 1869, Edinburgh, Scotland (from History of beer)
Image 28Alulu 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)
Image 29Malted barley before kilning or roasting (from Brewing)
Image 30A yard of ale at Jolly Brewery, Taiwan (from Craft beer)
Image 31A mash tun at the Bass Museum in Burton-upon-Trent (from Brewing)
Image 32World beer consumption per capita (from History of beer)
Image 33Conditioning tanks at Anchor Brewing Company (from Brewing)
Image 34Mexican craft beer from Tequixquiac in Zumpango Region (from Craft beer)
Image 35A 16th-century brewery (from History of beer)
Image 36A 16th-century brewery (from Brewing)
Image 37Gambrinus – king of beer (from History of beer)
Image 38Zoigl beers from the communal brewhouses of Oberpfalz in Germany (from Craft beer)
Image 39Traditional fermenting building (center) and modern fermenting building (left) in Pilsner Urquell Brewery (Czech Republic) (from History of beer)
Image 40Dogo Beer from Minakuchi-shuzō microbrewery in Matsuyama, Japan (from Craft beer)
Image 41A hydrometer measures beer's specific gravity (from History of beer)
Image 42A beer sommelier tapping a barrel for a taste at Nebraska Brewing Company (from Craft beer)
Image 43Bottling beer in a modern facility, 1945, Australia (from History of beer)
Image 44A selection of French craft beers (from Craft beer)
Image 45A funerary model of a bakery and brewery, from the Eleventh dynasty of Egypt, c. 2009–1998 BCE (from History of beer)
Image 46A growler of beer from Flounder Brewing, a nanobrewery in New Jersey, US (from Craft beer)
Image 47Steamworks Brewing, Vancouver (from Craft beer)
Image 48Cask ales with gravity dispense at a beer festival (from Brewing)
Image 49The 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)