Portal:Beer

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Introduction

At the Café by Édouard Manet, circa 1879

Beer is one of the oldest and most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after potable water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.

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, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.

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), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% ABV and above.

Beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games.

When beer is distilled, the resulting liquor is a form of whisky. (Full article...)

Selected articles -

  • Image 1Swiss hemp beer Appenzeller HanfblüteHemp 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.American breweries producing hemp beer include the Humboldt Brewing Company and Limestone Brewing Company. Canadian microbrewery Cool Beer Brewing Company produces Millennium Buzz Hemp Beer. (Full article...)
    Swiss hemp beer Appenzeller Hanfblüte


    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.

    American breweries producing hemp beer include the Humboldt Brewing Company and Limestone Brewing Company. Canadian microbrewery Cool Beer Brewing Company produces Millennium Buzz Hemp Beer. (Full article...)
  • Image 2Beer in Northern Ireland has been influenced by immigration into Ulster, especially from Scotland, and the drinking habits in Ireland until the partition of Ireland. Whiskey drinking was always a tradition with Guinness from Dublin being a strong influence in the style of beer drunk in the 19th and 20th centuries. Brewing traditions almost ceased to exist as smaller breweries closed, or were taken over, and then the large breweries in turn closed down their facilities. The Campaign for Real Ale (CAMRA) was founded in 1971; however, it was 10 years before the first new brewery, Hilden Brewing, opened its doors.Most microbreweries in Northern Ireland find it difficult to sell beer in draught form due to the local tied-pubs issues, where most pubs are owned by Diageo (Guinness), C&C Group (Tennent's) or Molson Coors Brewing Company. (Full article...)
    Beer in Northern Ireland has been influenced by immigration into Ulster, especially from Scotland, and the drinking habits in Ireland until the partition of Ireland. Whiskey drinking was always a tradition with Guinness from Dublin being a strong influence in the style of beer drunk in the 19th and 20th centuries. Brewing traditions almost ceased to exist as smaller breweries closed, or were taken over, and then the large breweries in turn closed down their facilities. The Campaign for Real Ale (CAMRA) was founded in 1971; however, it was 10 years before the first new brewery, Hilden Brewing, opened its doors.

    Most microbreweries in Northern Ireland find it difficult to sell beer in draught form due to the local tied-pubs issues, where most pubs are owned by Diageo (Guinness), C&C Group (Tennent's) or Molson Coors Brewing Company. (Full article...)
  • Image 3Beer (known as bia in Swahili) and alcohol is an integral part of Tanzanian society and local brands hold a strong sense of national pride among the Tanzanian population. There is a considerable amount of brewing and drinking done in the country. Tanzania ranks 6th in Africa for beer consumption and contributes to over 3% of the African consumption. However, over 90% of the national consumption is either homemade or from the informal sector. Bottled beer is expensive for the majority of the population and is almost 6 times more expensive than the maize beers. Nonetheless, beer sales and taxes are a vital part of the Tanzanian economy.Beer is a big part of the economy and is largely dominated by Tanzania Breweries Limited and East African Breweries Limited under the local company Serengeti Breweries Limited. Both companies have some of the largest revenues in the country and are listed on the stock exchange. Tanzania Breweries Limited is the largest taxpayer in the country and almost made over 1 Trillion Tanzanian shillings in revenue in 2014. (Full article...)

    Beer (known as bia in Swahili) and alcohol is an integral part of Tanzanian society and local brands hold a strong sense of national pride among the Tanzanian population. There is a considerable amount of brewing and drinking done in the country. Tanzania ranks 6th in Africa for beer consumption and contributes to over 3% of the African consumption. However, over 90% of the national consumption is either homemade or from the informal sector. Bottled beer is expensive for the majority of the population and is almost 6 times more expensive than the maize beers. Nonetheless, beer sales and taxes are a vital part of the Tanzanian economy.

    Beer is a big part of the economy and is largely dominated by Tanzania Breweries Limited and East African Breweries Limited under the local company Serengeti Breweries Limited. Both companies have some of the largest revenues in the country and are listed on the stock exchange. Tanzania Breweries Limited is the largest taxpayer in the country and almost made over 1 Trillion Tanzanian shillings in revenue in 2014. (Full article...)
  • Image 4Hofbräuhaus am Platzl, MunichThe Hofbräuhaus am Platzl is a beer hall in Munich, Bavaria, Germany, originally built in 1589 by Bavarian Duke Maximilian I as an extension of the Staatliches Hofbräuhaus in München brewery. The general public was admitted in 1828 by Ludwig I. The building was completely remodeled in 1897 by Max Littmann when the brewery moved to the suburbs. All of the rooms except the historic beer hall ("Schwemme") were destroyed in the World War II bombings. The reopening of the Festival Hall in 1958 marked the end of the post-war restoration work. (Full article...)
    Hofbräuhaus am Platzl, Munich

    The Hofbräuhaus am Platzl is a beer hall in Munich, Bavaria, Germany, originally built in 1589 by Bavarian Duke Maximilian I as an extension of the Staatliches Hofbräuhaus in München brewery. The general public was admitted in 1828 by Ludwig I. The building was completely remodeled in 1897 by Max Littmann when the brewery moved to the suburbs. All of the rooms except the historic beer hall ("Schwemme") were destroyed in the World War II bombings. The reopening of the Festival Hall in 1958 marked the end of the post-war restoration work. (Full article...)
  • Image 5Stamp issued in 1983 celebrating the history of the Reinheitsgebot, and also commemorating its 450th anniversaryThe Reinheitsgebot (German pronunciation: [ˈʁaɪnhaɪtsɡəboːt] (listen), 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 of Bavaria and from 1906 in Germany as a whole, and it had little or no effect in other countries or regions. (Full article...)
    Stamp issued in 1983 celebrating the history of the Reinheitsgebot, and also commemorating its 450th anniversary


    The Reinheitsgebot (German pronunciation: [ˈʁaɪnhaɪtsɡəboːt] (listen), 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 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 6A glass of lager from Bitburger, a German breweryLager (/ˈlɑːɡər/) is beer which has been 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 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...)
    A glass of lager from Bitburger, a German brewery


    Lager (/ˈlɑːɡər/) is beer which has been 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 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 7Founders Curmudgeon old aleOld ale is a form of strong ale. The term is commonly applied to dark, malty beers in England, generally above 5% ABV, and also to dark ales of any strength in Australia. It is sometimes associated with stock ale or, archaically, keeping ale, in which the beer is held at the brewery. In modern times, the line has blurred between Old Ale and Barley wine. (Full article...)
    Founders Curmudgeon old ale

    Old ale is a form of strong ale. The term is commonly applied to dark, malty beers in England, generally above 5% ABV, and also to dark ales of any strength in Australia. It is sometimes associated with stock ale or, archaically, keeping ale, in which the beer is held at the brewery. In modern times, the line has blurred between Old Ale and Barley wine. (Full article...)
  • Image 8Bottle of Bitburger WinterbockBock is a strong beer in Germany, usually a dark lager. Several substyles exist, including:Doppelbock (Double Bock), a stronger and maltier versionEisbock (Ice Bock), a much stronger version made by partially freezing the beer and removing the ice that formsMaibock (May Bock), a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter color, it is also referred to as Heller Bock; from German hell (bright, light in color).Weizenbock (Wheat Bock), a wheat beer made from 40–60% wheat (Full article...)
    Bottle of Bitburger Winterbock

    Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including:
    • Doppelbock (Double Bock), a stronger and maltier version
    • Eisbock (Ice Bock), a much stronger version made by partially freezing the beer and removing the ice that forms
    • Maibock (May Bock), a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter color, it is also referred to as Heller Bock; from German hell (bright, light in color).
    • Weizenbock (Wheat Bock), a wheat beer made from 40–60% wheat
    (Full article...)
  • Image 9Saison Dupont Vieille Provision, the template for modern saisonsSaison (French, "season," French pronunciation: ​[sɛzɔ̃]) is a pale ale that is highly carbonated, 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...)
    Saison Dupont Vieille Provision, the template for modern saisons


    Saison (French, "season," French pronunciation: ​[sɛzɔ̃]) is a pale ale that is highly carbonated, 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...)
  • Image 10The Caledonian Brewery in Edinburgh in 2005Beer in Scotland is mostly produced by breweries in the central Lowlands, which also contain the main centres of population. Edinburgh and Alloa in particular became noted for the export of beer around the world in the 19th century. (Full article...)
    The Caledonian Brewery in Edinburgh in 2005

    Beer in Scotland is mostly produced by breweries in the central Lowlands, which also contain the main centres of population. Edinburgh and Alloa in particular became noted for the export of beer around the world in the 19th century. (Full article...)
  • Image 11Pilsner Urquell, the world's first pale lager and ancestor of today's PilsnersPilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Plzeň (German: Pilsen), where the world's first pale lager (now known as Pilsner Urquell) was produced in 1842 by Pilsner Urquell Brewery. (Full article...)
    Pilsner Urquell, the world's first pale lager and ancestor of today's Pilsners


    Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Plzeň (German: Pilsen), where the world's first pale lager (now known as Pilsner Urquell) was produced in 1842 by Pilsner Urquell Brewery. (Full article...)
  • Image 12A bottle of German non-alcoholic malt beer (Malzbier)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 nursing 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...)
    A bottle of German non-alcoholic malt beer (Malzbier)


    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 nursing 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 13Label of Free Beer 3.2.Free Beer, originally known as Vores Øl (English: Our Beer), is a Danish brand of beer that markets itself as being the world's first open-source beer. The beer was created in 2004 by students at the IT University of Copenhagen and the artist collective Superflex, to illustrate how concepts of the FOSS movement might be applied outside of the digital world. In contrast to the practice of trade secrets, the Free Beer brand advocates for the free sharing of recipes and formulas, analogizing it to the FOSS movement's open sharing of software and source code. Free Beer operates by sharing its recipe and trademark elements under the Creative Commons CC BY-SA license, with breweries and individuals. (Full article...)
    Label of Free Beer 3.2.

    Free Beer, originally known as Vores Øl (English: Our Beer), is a Danish brand of beer that markets itself as being the world's first open-source beer. The beer was created in 2004 by students at the IT University of Copenhagen and the artist collective Superflex, to illustrate how concepts of the FOSS movement might be applied outside of the digital world. In contrast to the practice of trade secrets, the Free Beer brand advocates for the free sharing of recipes and formulas, analogizing it to the FOSS movement's open sharing of software and source code. Free Beer operates by sharing its recipe and trademark elements under the Creative Commons CC BY-SA license, with breweries and individuals. (Full article...)
  • Image 14The Hakata brewery of Asahi, Japan's biggest brewing companyBeer in Japan mostly comes from the country's four major breweries, Asahi, Kirin, Sapporo and Suntory, which mainly produce pale lagers around 5% ABV. Beer is immensely popular, far ahead of sake consumption.As well as Pilsner style lagers, the most commonly produced beer style in Japan, beer-like beverages made with lower levels of malt, called happoshu (literally, "bubbly alcohol") or non-malt happōsei (発泡性, literally "a type of bubbly alcohol"), have captured a large part of the market, as tax is substantially lower on these products. (Full article...)
    The Hakata brewery of Asahi, Japan's biggest brewing company

    Beer in Japan mostly comes from the country's four major breweries, Asahi, Kirin, Sapporo and Suntory, which mainly produce pale lagers around 5% ABV. Beer is immensely popular, far ahead of sake consumption.

    As well as Pilsner style lagers, the most commonly produced beer style in Japan, beer-like beverages made with lower levels of malt, called happoshu (literally, "bubbly alcohol") or non-malt happōsei (発泡性, literally "a type of bubbly alcohol"), have captured a large part of the market, as tax is substantially lower on these products. (Full article...)
  • Image 15Bottled lambic beersLambic (English: /lɒ̃bikˌ ˈlæmbɪk/) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste. (Full article...)
    Bottled lambic beers

    Lambic (English: /lɒ̃bikˌ ˈlæmbɪk/) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste. (Full article...)

Selected brand -

Heineken Lager Beer (Dutch: Heineken Pilsener), or simply Heineken (pronounced [ˈɦɛinəkə(n)]) is a pale lager beer with 5% alcohol by volume produced by the Dutch brewing company Heineken N.V. Heineken beer is sold in a green bottle with a red star. (Full article...)

Selected biography -

Bass' bust in Derby Museum, which he funded.
Michael Thomas Bass, DL (6 July 1799 – 29 April 1884) was an English brewer and a Member of Parliament. Under his leadership, the Bass Brewery became the largest brewery in the world, and Bass the best known brand of beer in England. Bass represented Derby in the House of Commons as a member of the Liberal Party between 1848 and 1883 where he was an effective advocate for the brewing industry. He was a generous benefactor both in Derby, and in Burton-on-Trent where his company was based. (Full article...)
List of selected biographies

Did you know (auto-generated) -

Selected brewery -

Carlsberg is the 5th largest brewery group in the world, present in about 50 countries and employing around 31,000 people. The company's headquarters are in Valby, Denmark. The company's main brand is Carlsberg Beer, but it also brews Tuborg as well as local beers. The company was founded in 1847 by J. C. Jacobsen. (Full article...)


Selected image -

Paulaner brewery in Munich, Germany in February, 2007.
Paulaner brewery in Munich, Germany in February, 2007.
Paulaner brewery in Munich, Germany in February, 2007.

General images

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

Beer topics

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Selected quote -

“ Well ya see, Norm, it's like this... A herd of buffalo can only move as fast as the slowest buffalo, and when the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members. In much the same way, the human brain can only operate as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells, but naturally it attacks the slowest and weakest brain cells first. In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine. That's why you always feel smarter after a few beers. ”


The Buffalo Theory as explained on an episode of Cheers by Cliff Clavin to his drinking buddy, Norm Peterson


Beer lists

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WikiProjects

WikiProject Beer is an association of Wikipedians with an interest in beer and beer-related subjects. They have come together to coordinate the development of beer and brewery articles here on Wikipedia. Additionally, other groups have formed other projects that entertain subjects that are directly related to beer, bartending and pubs. Additionally, the mixed drinks project covers topics that include beer cocktails. If any of these subjects pique your interest, please feel free to visit their projects. These groups would love to have you participate!

Parent project: WikiProject Food and Drink
WikiProjects
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Child projects: Task forces: (All inactive)
  • Wikiproject Bacon (inactive)
  • WikiProject Bartending (inactive)
  • WikiProject Beer
  • WikiProject Breakfast (inactive)
  • WikiProject Fishing and Fisheries
  • WikiProject Spirits (semi-active)
  • Wikiproject Wine (inactive)
  • Beverages task force
  • Cheeses task force
  • Coffee and Tea task force
  • Desserts task force
  • Foodservice task force
  • Herbs and Spices task force
  • Pub task force
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