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Introduction
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 1The health effects of long-term alcohol consumption on health vary depending on the amount of ethanol consumed. Even light drinking poses health risks, but small amounts of alcohol may also have health benefits. Chronic heavy drinking (alcohol use disorder) causes severe health consequences which outweigh any potential benefits.
Long-term alcohol consumption is capable of damaging nearly every organ and system in the body. Risks include malnutrition, chronic pancreatitis, erectile dysfunction, hypertension, coronary heart disease, ischemic stroke, heart failure, atrial fibrillation, gastritis, stomach ulcers, alcoholic liver disease, certain types of dementia, and several types of cancer, including oropharyngeal cancer, esophageal cancer, liver cancer, colorectal cancer, and female breast cancers. In addition, damage to the central nervous system and peripheral nervous system (e.g., painful peripheral neuropathy) can occur from chronic heavy alcohol consumption. There is also an increased risk for accidental injuries, for example, those sustained in traffic accidents and falls. Excessive alcohol consumption can have a negative impact on aging. The developing adolescent brain is particularly vulnerable to the toxic effects of alcohol. In addition, the developing fetal brain is also vulnerable, and fetal alcohol spectrum disorders (FASDs) may result if pregnant mothers consume alcohol. Some nations have introduced alcohol packaging warning messages that inform consumers about alcohol and cancer, and about risk of fetal alcohol syndrome for women who drink while pregnant. (Full article...) - Image 2
North Korea has at least ten major breweries and many microbreweries that supply a wide range of beer products. The top brand is the light lager Taedonggang by the state-owned Taedonggang Brewing Company.
The country's problems with goods distribution and power output have forced North Korean brewers to innovate. To minimize distribution, many restaurants and hotels maintain their own microbreweries. Because unreliable power supply makes it difficult to refrigerate beer, North Koreans have developed their own steam beer, an originally American beer style brewed in higher than normal temperatures, that is widely available. (Full article...) - Image 3
Beer, called maekju (Korean: 맥주; Hanja: 麥酒) in Korean, was first introduced to Korea in the early 20th century. Seoul's first brewery opened in 1908. Two current major breweries date back to the 1930s. The third brewery established in Korea, Jinro Coors Brewery, was founded in the 1990s. It was later acquired by Oriental Breweries (OB). Hite Breweries's former name was Chosun Breweries, which was established in 1933. The company changed its name to Hite Breweries in 1998. OB Breweries established as Showa Kirin Breweries in 1933. The company changed its name to OB Breweries in 1995.
The South Korean beer market is currently dominated by two major manufacturers, Hite-Jinro and OB, with several brands being sold in the local market. Most restaurants and bars in Korea only have one of these beer brands on tap (Hite or OB's Cass), as they are largely regarded to be similar in taste and price (they are mostly brewed from rice). Imported beers are widely available in Korea, but are generally expensive - usually costing at least ₩8,000 and as much as ₩15,000 for a pint of Guinness in bars in downtown Seoul, versus approximately ₩3,000 for local brands. Recently, microbreweries have sprouted up throughout the country, showing increasing signs of sophistication. Out of South Korea's mass-produced beers, only two are brewed from 100% barley malt: Max (Hite) and OB Golden Lager. (Full article...) - Image 4
Beer cheese is a cheese spread most commonly found in Kentucky. Similarly named cheese products can be found in other regions of the United States, but beer cheese spread itself is not widely distributed. Despite this fact, the product is nearly ubiquitous in Kentucky. There are a number of different brands that are popular – most are similar in taste and texture. Fans of the snack usually have their favorite brand, and there are many homemade versions which use a wide variety of ingredients to add personalization.
Commercially produced beer cheese spread usually consists of a processed cheese base with a sharp cheddar flavor, while homemade varieties almost always start with sharp cheddar cheese. To this, enough beer is added to provide flavor and texture, as well as garlic, and a variety of spices including dry mustard, horseradish, jalapeño peppers, and cayenne pepper. Most varieties come in "mild" and "hot" versions, but all tend to have a strong garlic flavor. Beer cheese is traditionally served with saltine crackers, although it can be found served with various other crackers and crudités, most often as an appetizer. (Full article...) - Image 5
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port. There is a particular tradition of barrel ageing beer in Belgium, notably of lambic beers. The first bourbon barrel-aged beers were produced in the United States in the early 1990s.
Beers can be aged in barrels to achieve a variety of effects, such as imparting flavours from the wood (from tannins and lactones) or from the previous contents of the barrels, or causing a Brettanomyces fermentation. Oak remains the wood of choice, but other woods are in use as well. Chestnut, ash, poplar, cedar, acacia, cypress, redwood, pine, and even eucalyptus have been used for barrel-ageing with varying success. (Full article...) - Image 6
Beer pong, also known as Beirut, is a drinking game in which players throw a ping pong ball across a table with the intent of landing the ball in a cup of beer on the other end. The game typically consists of opposing teams of two or more players per side with 6 or 10 cups set up in a triangle formation on each side. Each team then takes turns attempting to throw ping-pong balls into the opponent's cups. If the team "makes" a cup - that is, the ball lands in it, and stays in it - the contents of the cup are consumed by the other team and the cup is removed from the table. The first team to eliminate all of the opponent's cups is the winner. (Full article...) - Image 7
The Society for the Preservation of Beers from the Wood (SPBW), founded in 1963, is the oldest consumer-based group interested in stimulating the brewing of, increasing the awareness of, and encouraging the drinking of traditional cask ale. The Society also supports and encourages the use of wooden casks for beer dispense. (Full article...) - Image 8
Malt beer is a sweet, low-alcohol beer (0–2.5% ABV) that is brewed like regular beer but with low or minimal fermentation. To keep the alcohol content low, one of two methods may be used: either the yeast is added at about 0 °C (resulting in an alcohol content of under 0.5% ABV) or fermentation is halted at the desired alcohol content (usually in the range of 1 to 2% ABV). It is made from barley malt syrup, sugar, yeast, hops, and water.
Malt beer is considered to be nutritious and is sometimes given to breastfeeding mothers. Among the ancient Egyptians, their form of malt beer (zythum) was considered to work as both a laxative and antidiarrheal; it was considered dangerous, however, for the sick or pregnant to drink it. (Full article...) - Image 9
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
Beer is often made from barley malt, water, hops and yeast and so is often suitable for vegans and vegetarians. Some beer brewers add finings to clarify the beer when racking into a barrel. Finings can include plant-derived products, like Irish moss, or animal-derived products, like isinglass and gelatin.
Most breweries do not reveal if they do or do not use animal products in the processing of their beers; some exceptions are Samuel Smith, Heineken, Harp Lager, Anheuser-Busch, the Marble Brewery in Manchester, the Black Isle Brewery, and Black Sheep Brewery, all of whom have declared they make vegetarian and/or vegan beer. (Full article...) - Image 11
The Most Interesting Man in the World was an advertising campaign for Dos Equis beer featuring actor Jonathan Goldsmith as a bearded, debonair older gentleman with voiceovers that were both humorous and outrageous. The advertisements began appearing in the United States in 2006 and became a popular Internet meme. The campaign ended in 2018. (Full article...) - Image 12"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 13
Lager (/ˈlɑːɡər/) is a type of beer brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented.
As well as maturation in cold storage, most lagers are distinguished by the use of Saccharomyces pastorianus, a "bottom-fermenting" yeast that ferments at relatively cold temperatures. (Full article...) - Image 14
The London Beer Flood was an accident at Meux & Co's Horse Shoe Brewery, London, on 17 October 1814. It took place when one of the 22-foot-tall (6.7 m) wooden vats of fermenting porter burst. The escaping liquid dislodged the valve of another vessel and destroyed several large barrels: between 128,000 and 323,000 imperial gallons (580,000–1,470,000 L; 154,000–388,000 US gal) of beer were released in total.
The resulting wave of porter destroyed the back wall of the brewery and swept into an area of slum dwellings known as the St Giles rookery. Eight people were killed, five of them mourners at the wake being held by an Irish family for a two-year-old boy. The coroner's inquest returned a verdict that the eight had lost their lives "casually, accidentally and by misfortune". The brewery was nearly bankrupted by the event; it avoided collapse after a rebate from HM Excise on the lost beer. The brewing industry gradually stopped using large wooden vats after the accident. The brewery moved in 1921, and the Dominion Theatre is now where the brewery used to stand. Meux & Co went into liquidation in 1961. (Full article...) - Image 15
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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Guinness (/ˈɡɪnɪs/) is a stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in 1759. It is now owned by the British-based multinational alcoholic beverage maker Diageo. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120. Sales in 2011 amounted to 850,000,000 litres (190,000,000 imp gal; 220,000,000 U.S. gal). In spite of declining consumption since 2001, it is the best-selling alcoholic drink in Ireland where Guinness & Co. Brewery makes almost €2 billion worth of beer annually.
The Guinness Storehouse is a tourist attraction at St. James's Gate Brewery in Dublin, Ireland. Since opening in 2000, it has received over 20 million visitors. (Full article...)Selected biography - show another
Did you know (auto-generated) - load more entries
- ... that the debate in "Game On" invokes the beer question?
- ... that brewer Sophie de Ronde is allergic to most beer?
- ... 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 some online social and "Barstool conservatives" spent their Christmas holidays arguing about whether a beer promotional calendar was "demonic"?
- ... that a beer named after the barley variety Golden Promise was not brewed using the variety?
- ... that the patu clubs on the New Zealand threepence were compared to bottles of ginger beer?
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General images
- Image 1Spent grain, a brewing by-product (from Brewing)
- Image 2A can of Juicy Ass IPA from Flying Monkeys Craft Brewery in Barrie, Ontario, Canada (from Craft beer)
- Image 3Alulu 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 4Brew kettles at Brasserie La Choulette in France (from Brewing)
- Image 5Microbreweries, regional breweries, and brew pubs per capita (from Craft beer)
- Image 7Bill Urquhart at Litchborough Brewery (from Craft beer)
- Image 11Diatomaceous earth, used to create a filtration bed (from Brewing)
- Image 13Irish Craft Beer Festival, 2015 (from Craft beer)
- Image 14The 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 15Lauter tun (from Brewing)
- Image 18A beer sommelier tapping a barrel for a taste at Nebraska Brewing Company (from Craft beer)
- Image 19A 16th-century brewery (from Brewing)
- Image 20D. 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 21A funerary model of a bakery and brewery, from the Eleventh dynasty of Egypt, c. 2009–1998 BCE (from History of beer)
- Image 23Bottling beer in a modern facility, 1945, Australia (from History of beer)
- Image 24Philistine pottery beer jug (from History of beer)
- Image 25Modern closed fermentation vessels (from Brewing)
- Image 27Robohop, a session IPA from Cervisiam in Oslo, Norway (from Craft beer)
- Image 28World beer consumption per capita (from History of beer)
- Image 31A 16th-century brewery (from History of beer)
- Image 33Traditional fermenting building (center) and modern fermenting building (left) in Pilsner Urquell Brewery (Czech Republic) (from History of beer)
- Image 38Rock mortars in Raqefet Cave, used to make beer during the Stone Age. (from History of beer)
- Image 40A replica of ancient Egyptian beer, brewed from emmer wheat by the Courage brewery in 1996 (from History of beer)
- Image 43Open vessels showing fermentation taking place (from Brewing)
- Image 45Cask ales with gravity dispense at a beer festival (from Brewing)
- Image 46A selection of French craft beers (from Craft beer)
- Image 47Yeast ring used by Swedish homebrewers in the 19th century to preserve the yeast between brewing sessions. (from History of beer)
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