Beer

1
Beer
Schlenkerla Rauchbier straight from
the cask
Beer is the world's most widely consumed
[1]
and probably the oldest
[2]
[3]
[4]
of
alcoholic beverages; it is the third most popular drink overall, after
water and
tea.
[5]
It is produced by the brewing and fermentation of starches, mainly derived
from cereal grainsmost commonly malted barley, although wheat, maize
(corn), and rice are widely used. 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. 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,
[6]
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 lite
rate
people.
[7]
[8]
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.
The basics of brewing beer are shared across national and cultural boundaries. B
eers are commonly categorized into
two main typesthe globally popular pale lagers, and the regionally dist
inct ales,
[9]
which are further categorized
into other varieties such as pale ale, stout and brown ale. The strength of beer
is usually around 4% to 6% alcohol by
volume (abv) though may range from less than 1% abv, to over 20% abv in rare cas
es.
Beer forms part of the culture of beer-drinking nations and is associated with s
ocial traditions such as beer festivals,
as well as a rich pub culture involving activities like pub crawling and pub gam
es such as bar billiards.
History
Egyptian wooden model of beer making in
ancient Egypt, Rosicrucian Egyptian Museum,
San Jose, California

Beer is one of the world's oldest prepared beverages, possibly dating

back to the early Neolithic or 9000 BC, and is recorded in the written
history of ancient Egypt and Mesopotamia.
[10]
The earliest known
chemical evidence of beer dates to circa 35003100 BC from the site
of Godin Tepe in the Zagros Mountains of western Iran. Some of the
earliest Sumerian writings found in the region contain references to a
type of beer; one such example, a prayer to the goddess Ninkasi,
known as "The Hymn to Ninkasi", served as both a prayer as well as a
method of remembering the recipe for beer in a culture with few
literate people.
[7]
[8]
The Ebla tablets, discovered in 1974 in Ebla, Syria
and date back to 2,500 BC, reveal that the city produced a range of
beers, including one that appears to be named "Ebla" after the city.
[11]
A beer made from rice, which, unlike sake,
didn't use the amylolytic process, and was probably prepared for ferme
ntation by mastication or malting,
[12]
was
made in China around 7,000 BC.
[13]
As almost any substance containing carbohydrates, mainly sugars or starch, can n
aturally undergo fermentation, it is
likely that beer-like beverages were independently invented among variou
s cultures throughout the world. The
invention of bread and beer has been argued to be responsible for humanity's abi
lity to develop technology and build
civilization.
[14]
[15]
[16]
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000
BC,
[17]
and it was mainly brewed
on a domestic scale.
[18]
The product that the early Europeans drank might not be recognised as beer by mo
st people
Beer
2
today. Alongside the basic starch source, the early European beers mig
ht contain fruits, honey, numerous types of
plants, spices and other substances such as narcotic herbs.
[19]
What they did not contain was hops, as that was a later
addition first mentioned in Europe around 822 by a Carolingian Abbot
[20]
and again in 1067 by Abbess Hildegard of
Bingen.
[21]
In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (puri
ty law), perhaps the oldest food-quality

regulation still in use through the 20th century, according to which

the only allowed ingredients of beer are water,
hops and barley-malt.
[22]
Beer produced before the Industrial Revolution continued to be made an
d 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 ar
tisanal manufacture to industrial
manufacture, and domestic manufacture ceased to be significant by the end of the
19th century.
[23]
The development
of hydrometers and thermometers changed brewing by allowing the brewer more cont
rol 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.
[24]
As of 2006, more than 133 billion
liters (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).
[25]
Brewing
A 16th-century brewery
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 e
ither 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 USA in 1979, allowing homebrewing to become a popula
r
hobby.
[26]
The purpose of brewing is to convert the starch source into a sugary liquid call
ed
wort and to convert the wort into the alcoholic beverage known as be
er in a
fermentation process effected by yeast.
Beer
3
Diagram illustrating the process of brewing beer
Hot Water Tank
Mash Tun
Malt
Hops
Copper
Hopback

Add Yeast to
Fermenter
Heat
exchanger
Bottling
Cask or Keg
The first step, where the wort is prepared by mixing the starch sour
ce (normally malted barley) with hot water, is
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.
[27]
The mashing process takes around 1 to 2 hours,
[28]
during which the starches are converted
to sugars, and then the sweet wort is drained off the grains. The g
rains 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 wa
ter is called wort separation. The traditional
process for wort separation is lautering, in which the grain bed itse
lf serves as the filter medium. Some modern
breweries prefer the use of filter frames which allow a more finely
ground grist.
[29]
Most modern breweries use a
continuous sparge, collecting the original wort and the sparge water t
ogether. However, it is possible to collect a
second or even third wash with the not quite spent grains as separate batches. E
ach run would produce a weaker wort
and thus a weaker beer. This process is known as second (and third)
runnings. Brewing with several runnings is
called parti gyle brewing.
[30]
The sweet wort collected from sparging is put into a kettle, or "cop
per", (so called because these vessels were
traditionally made from copper)
[31]
and boiled, usually for about one hour. During boiling, water in the
wort
evaporates, but the sugars and other components of the wort remain; t
his 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
Beer
4
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 t
he less hop flavour and aroma remains
in the beer.
[32]
After boiling, the hopped wort is now cooled, ready for the yeast. I
n some breweries, the hopped wort may pass
through a hopback, which is a small vat filled with hops, to add ar
omatic hop flavouring and to act as a filter; but
usually the hopped wort is simply cooled for the fermenter, where the yeast is a
dded. 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 alcohol, fine particulate matter suspended in
the wort settles during fermentation. Once
fermentation is complete, the yeast also settles, leaving the beer clear.
[33]
Fermentation is sometimes carried out in two stages, primary and secon
dary. 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 lon
g storage before packaging or greater
clarity.
[34]
When the beer has fermented, it is packaged either into casks for ca
sk ale or kegs, aluminium cans, or
bottles for other sorts of beer.
[35]
Ingredients
Malted barley before roasting
The basic ingredients of beer are water; a starch source, such as malted
barley, able to be fermented (converted into alcohol); a brewer's yeast
to produce the fermentation; and a flavouring such as hops.
[36]
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.
[37]
Less widely used starch sources include millet, sorghum and cassava
root in Africa, potato in Brazil, and agave in Mexico, among others.
[38]
The amount of each starch source in a beer recipe is collectively called
the grain bill.
Water
Beer is composed mostly of water. Regions have water with different m
ineral components; as a result, different
regions were originally better suited to making certain types of beer,
thus giving them a regional character.
[39]
For
example, Dublin has hard water well suited to making stout, such as
Guinness; while Pilzen has soft water well
suited to making pale lager, such as Pilsner Urquell.
[39]
The waters of Burton in England contain gypsum, which
benefits making pale ale to such a degree that brewers of pale ales will add gyp
sum to the local water in a process
known as Burtonisation.
[40]
Starch source
The starch source in a beer provides the fermentable material and is a key deter
minant 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 germin
ated grain in a kiln. Malting grain produces
enzymes that convert starches in the grain into fermentable sugars.
[41]
Different roasting times and temperatures are
used to produce different colours of malt from the same grain. Darker malts will

produce darker beers.

[42]
Nearly all beer includes barley malt as the majority of the starch.
This is because of its fibrous husk, which is not
only important in the sparging stage of brewing (in which water is washed over t
he mashed barley grains to form the
wort), but also as a rich source of amylase, a digestive enzyme whic
h facilitates conversion of starch into sugars.
Other malted and unmalted grains (including wheat, rice, oats, and rye, and less
frequently, corn and sorghum) may
be used. In recent years, a few 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.
[43]
Beer
5
Hops
Flavouring beer is the sole major commercial use of hops.
[44]
The flower of the hop vine is used as a flavouring and
preservative agent in nearly all beer made today. The flowers themselves are oft
en called "hops".
Hop cone in a Hallertau, Germany, hop yard
Hops were used by monastery breweries, such as Corvey in
Westphalia, Germany, from AD 822,
[23]
[45]
though the date normally
given for widespread cultivation of hops for use in beer is the
thirteenth century.
[23]
[45]
Before the thirteenth century, and until the
sixteenth century, during which hops took over as the dominant
flavouring, beer was flavoured with other plants; for instance,
Glechoma hederacea. 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.
[46]
Some beers
today, such as Fraoch' by the Scottish Heather Ales company
[47]
and
Cervoise Lancelot by the French Brasserie-Lancelot company,
[48]
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 hops aids in "head retent
ion",
[49]
[50]

the length of time that a

foamy head created by carbonation will last. The acidity of hops is a preservati
ve.
[51]
[52]
Yeast
Yeast is the microorganism that is responsible for fermentation in beer. Yeast m
etabolises the sugars extracted from
grains, which produces alcohol and carbon dioxide, and thereby turns w
ort into beer. In addition to fermenting the
beer, yeast influences the character and flavour.
[53]
The dominant types of yeast used to make beer are ale yeast
(Saccharomyces cerevisiae) and lager yeast (Saccharomyces uvarum); their
use distinguishes ale and lager.
[54]
Brettanomyces ferments lambics,
[55]
and Torulaspora delbrueckii ferments Bavarian weissbier.
[56]
Before the role of
yeast in fermentation was understood, fermentation involved wild or air
borne yeasts. A few styles such as lambics
rely on this method today, but most modern fermentation adds pure yeast cultures
.
[57]
Clarifying agent
Some brewers add one or more clarifying agents to beer, which typical
ly precipitate (collect as a solid) out of the
beer along with protein solids and are found only in trace amounts in the finish
ed product. This process makes the
beer appear bright and clean, rather than the cloudy appearance of et
hnic and older styles of beer such as wheat
beers.
[58]
Examples of clarifying agents include isinglass, obtained from swimbladd
ers of fish; Irish moss, a seaweed; kappa
carrageenan, from the seaweed Kappaphycus cottonii; Polyclar (artificial)
; and gelatin.
[59]
If a beer is marked
"suitable for Vegans", it was clarified either with seaweed or with artificial a
gents.
[60]
Beer
6
Production
Cropton, a typical UK microbrewery
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.
[24]
More than
133 billion liters (35 billion gallons) are sold per yearproducing total
global revenues of $294.5 billion (147.7 billion) in 2006.
[25]
A microbrewery, or craft brewery, is a modern brewery which
produces a limited amount of beer.
[61]

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
(18,000 hectolitres/ 475,000 US gallons) a year.
[62]
A brewpub is a
type of microbrewery that incorporates a pub or other eating establishment.
SABMiller became the largest brewing company in the world when it acq
uired Royal Grolsch, brewer of Dutch
premium beer brand Grolsch.
[63]
InBev was the second-largest beer-producing company in the world,
[64]
and
Anheuser-Busch held the third spot, but after the merger between InBev
and Anheuser-Busch, the new
Anheuser-Busch InBev company is the largest brewer in the world.
[65]
[66]
Brewing at home is subject to regulation and prohibition in many countries. Rest
rictions on homebrewing were lifted
in the UK in 1963,
[67]
Australia followed suit in 1972,
[68]
and the USA in 1978, though individual states were
allowed to pass their own laws limiting production.
[69]
Varieties
Kriek, a variety of beer brewed with
cherries
While there are many types of beer brewed, the basics of brewing beer are shared
across national and cultural boundaries.
[70]
The traditional European brewing
regionsGermany, Belgium, the United Kingdom, Ireland, Poland, the Czech
Republic, Scandinavia, the Netherlands and Austriahave local varieties of
beer. In some countries, notably the USA, Canada, and Australia, brewe
rs have
adapted European styles to such an extent that they have effectively created the
ir
own indigenous types.
[71]
Despite the regional variations, beer is categorised into two main types based o
n
the temperature of the brewing which influences the behaviour of yeast
used
during the brewing processlagers, which are brewed at a low temperature, and
the more regionally distinct ales, brewed at a higher temperature.
[72]
Ales are
further categorised into other varieties such as pale ale, brown or d
ark ale, and
stout.
Michael Jackson, in his 1977 book The World Guide To Beer, categorised beers
from around the world in local style groups suggested by local custom
s and names.
[73]
Fred Eckhardt furthered

Jackson's work in The Essentials of Beer Style in 1989.

The most common method of categorising beer is by the behaviour of t
he yeast used in the fermentation process.
Beers using a fast acting warm fermentation which leaves behind residual sugars
are termed "ales", while beers using
a slower-acting cool fermentation, with a yeast which removes most of the sugars
, producing a clean, dry beer, are
termed "lagers". Differences between some ales and lagers can be diffi
cult to categorise. Steam beer, Klsch, Alt,
and some modern British Golden Summer Beers use elements of both lage
r and ale production. Baltic Porter and
Bire de Garde may be produced by either lager or ale methods or a combination of
both. However, lager production
results in a cleaner-tasting, drier and lighter beer than ale.
[74]
Beer
7
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 signi
ficant differences in aroma and sourness.
Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus ar
e common in lambics. In addition,
other organisms such as Lactobacillus bacteria produce acids which contribute to
the sourness.
[75]
Stout
Stout and porter are dark beers made using roasted malts or roast barley, and ty
pically 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 s
treet and river porters of London.
[76]
This same
beer later also became known as stout, though the word stout had bee
n used as early as 1677.
[77]
The history and
development of stout and porter are intertwined.
[78]
Wheat
Wheat beer is brewed with a large proportion of wheat although it of
ten also contains a significant proportion of
malted barley. Wheat beers are usually top-fermented (in Germany they have to be
by law).
[79]
The flavour of wheat
beers varies considerably, depending upon the specific style.
Ale
Cask ale hand pumps with pump clips detailing
the beers and their breweries
Ales are normally brewed using a warm fermentation,
[80]
[81]
and a
strain of brewers' yeast (most commonly Saccharomyces cerevisiae)
that clumps and rises to the surface;

[82]
because of this they are often
referred to as "top cropping" or "top fermenting"
[83]
though this
distinction is less clear in modern brewing with the use of
cylindro-conical tanks, where the behaviour of lager and ale yeast are
quite similar. The important distinction for ales is that they are
fermented at higher temperatures and thus ferment more quickly than
lagers.
[84]
Ale is typically fermented at temperatures between 15 and 24C (60
and 75F). At these temperatures, yeast produces significant amounts
of esters and other secondary flavour and aroma products, and the
result is often a beer with slightly "fruity" compounds resembling
apple, pear, pineapple, banana, plum, or prune, among others.
[85]
Before the introduction of hops into England from the Netherlands in
the 15th century, the name "ale" was
exclusively applied to unhopped fermented beverages, the term beer being gradual
ly introduced to describe a brew
with an infusion of hops. This distinction no longer applies.
[86]
The word ale may come from the Old English ealu,
in turn from the Proto-Indo-European base *alut-, which holds connotati
ons of "sorcery, magic, possession,
intoxication".
[87]
Real ale is the term coined by the Campaign for Real Ale (CAMRA) in 1973
[88]
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.
Beer
8
Lager
Lager is the English name for cool fermenting beers of Central European origin.
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. The
se brewers noticed that the beers
continued to ferment, and to also clear of sediment, when stored in cool conditi
ons.
[89]
Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus
) and typically undergoes primary
fermentation at 712 C (4554F) (the fermentation phase), and then is given a long seco
ndary fermentation at 04
C (3239F) (the lagering phase). During the secondary stage, the lager clears and mel
lows. The cooler conditions
also inhibit the natural production of esters and other byproducts, resulting in
a "cleaner"-tasting beer.
[90]
Modern methods of producing lager were pioneered by Gabriel Sedlmayr t
he 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 impro

ved 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 perc
eived bitterness is measured by the
International Bitterness Units scale (IBU), defined in co-operation betw
een the American Society of Brewing
Chemists and the European Brewery Convention.
[91]
The international scale was a development of the European
Bitterness Units scale, often abbreviated as EBU, and the bitterness values shou
ld be identical.
[92]
Colour
Paulaner dunkel - a dark lager
Beer colour is determined by the malt.
[93]
The most common colour is a pale
amber produced from using pale malts. Pale lager and pale ale are te
rms used
for beers made from malt dried with coke. Coke was first used for roasting malt
in 1642, but it was not until around 1703 that the term pale ale was used.
[94]
[95]
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.
[96]
The modern
pale lager is light in colour with a noticeable carbonation (fizzy bu
bbles) 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 a
re the
American brands Budweiser, Coors, and Miller.
Dark beers are usually brewed from a pale malt or lager malt base w
ith a small
proportion of darker malt added to achieve the desired shade. Other
colourantssuch as caramelare also widely used to darken beers. Very dark
beers, such as stout, use dark or
patent malts that have been roasted longer. Some have roasted unmalted barley.
[97]
[98]
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,
[99]
and to 55% abv by the freeze-distilling process.
[100]
The
alcohol content of beer varies by local practice or beer style.
[101]
The pale lagers that most consumers are familiar
with fall in the range of 46%, with a typical abv of 5%.
[102]
The customary strength of British ales is quite low,
with many session beers being around 4% abv.

[103]
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.
[104]
Beer
9
The alcohol in beer comes primarily from the metabolism of sugars tha
t are produced during fermentation. The
quantity of fermentable sugars in the wort and the variety of yeast used to ferm
ent the wort are the primary factors
that determine the amount of alcohol in the final beer. Additional fe
rmentable sugars are sometimes added to
increase alcohol content, and enzymes are often added to the wort for certain st
yles 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 al
cohol concentrations above 12% by
volume. Low temperatures and too little fermentation time decreases the
effectiveness of yeasts and consequently
decreases the alcohol content.
Exceptionally strong beers
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 Wo
rld Records as the strongest beer
at that time,
[105]
[106]
though Samichlaus, by the Swiss brewer Hrlimann, had also been listed by the Guin
ness Book
of World Records as the strongest at 14% abv.
[107]
[108]
[109]
Since then, some brewers have used champagne yeasts
to increase the alcohol content of their beers. Samuel Adams reached
20% abv with Millennium,
[99]
and then
surpassed that amount to 25.6% abv with Utopias. The strongest beer b
rewed in Britain was Baz's Super Brew by
Parish Brewery, a 23% abv beer.
[110]
[111]
The product that is claimed to be the strongest beer made is The End of History,
a 55% Belgian ale,
[100]
made by the
Scottish brewery BrewDog in 2010, who also made Sink The Bismarck!, a 41% abv IP
A,
[112]
and Tactical Nuclear
Penguin, a 32% abv Imperial Stout; these are made using the eisbock
method of freeze distilling in which the
brewery freeze distils a strong ale, gradually removing the ice and freezing aga

in until the beer reaches the strength

required,
[113]
[114]
a process that may class the finished products as spirits rather than beer.
[115]
The German brewery
Schorschbru's Schorschbocka 31% abv eisbock,
[116]
[117]
[118]
and Hair of the Dog's Davea 29% abv barley
wine made in 1994, both used the same freeze distilling method.
[119]
A 60% abv blend of beer with whiskey was
jokily claimed as the strongest beer by a Dutch brewery in July 2010.
[120]
[121]
Serving
Draught
Draught beer keg fonts at the Dlirium Caf in
Brussels
Draught beer from a pressurised keg is the most common method of
dispensing in bars around the world. A metal keg is pressurised with
carbon dioxide (CO
2
) 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 the 1980s, Guinness introduced the beer widget, a
nitrogen-pressurised ball inside a can which creates a dense, tight head,
similar to beer served from a nitrogen system.
[122]
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 pasteuris
ed.
Beer
10
A selection of cask beers
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 o
n 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 1214 C/ 5457F),
[123]
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 conditionthis 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.
[124]
[125]
Home brewing can reduce the environmental impact of beer via less packaging and
transportation.
[126]
A life cycle
study of one beer brand, including grain production, brewing, bottling,
distribution and waste management, shows
that the CO
2
emissions from a 6-pack of micro-brew beer is about 3 kilograms (6.6 pounds).
[127]
The loss of natural
habitat potential from the 6-pack of micro-brew beer is estimated to
be 2.5 square meters (26 square feet).
[128]
Downstream emissions from distribution, retail, storage and disposal of
waste can be over 45% of a bottled
micro-brew beer's CO
2
emissions.
[127]
Where legal, the use of a refillable jug, reusable bottle or other r
eusable
containers to transport draught beer from a store or a bar, rather t
han buying pre-bottled beer, can reduce the
environmental impact of beer consumption.
[129]
Packaging
A beer can with the Wikipedia logo
Most beers are cleared of yeast by filtering when packaged in bottles
and cans.
[130]
However, bottle conditioned beers retain some
yeasteither by being unfiltered, or by being filtered and then
reseeded with fresh yeast.
[131]
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,
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 i
n
the proportion between different countries. In Sweden in 2001, 63.9%
of beer was sold in cans.
[132]
People either drink from the can or pour the beer into a glass. Can
s protect the beer

from light (thereby preventing "skunked" beer) and have a seal less p
rone to leaking over time than bottles. Cans
were initially viewed as a technological breakthrough for maintaining the qualit
y of a beer, then became commonly
associated with less expensive, mass-produced beers, even though the qu
ality of storage in cans is much like
bottles.
[133]
Plastic (PET) bottles are used by some breweries.
[134]
Beer
11
Temperature
douard Manet's The Waitress
showing a woman serving beer
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 temper
atures 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 win
e or
imperial stout to be served at room temperature.
[135]
Beer writer Michael Jackson proposed a five-level scale for serving
temperatures: well chilled (7C/45F) for "light" beers (pale lagers); chille
d
(8C/46F) for Berliner Weisse and other wheat beers; lightly chilled
(9C/48F) for all dark lagers, altbier and German wheat beers; cellar
temperature (13C/55F) for regular British ale, stout and most Belgian
specialities; and room temperature (15.5C/59.9F) for strong dark ales
(especially trappist beer) and barley wine.
[136]
Drinking chilled beer began with the development of artificial refriger
ation and
by the 1870s, was spread in those countries that concentrated on brewing pale la
ger.
[137]
Chilling beer makes it more
refreshing,
[138]
though below 15.5C (59.9F) the chilling starts to reduce taste awareness
[139]
and reduces it
significantly below 10C (50F).
[140]
Beer served unchilledeither cool or at room temperature, reveal more of
their flavours.
[141]
Cask Marque, a non-profit UK beer organisation, has set a temperatur
e standard range of
12-14C (53-57F) for cask ales to be served.
[142]
Vessels
Beer is consumed out of a variety of vessels, such as a glass, a beer stein, a m
ug, a pewter tankard, a beer bottle or a
can. The shape of the glass from which beer is consumed can influence the percep
tion of the beer and can define and
accent the character of the style.

[143]
Breweries offer branded glassware intended only for their own beers as
a
marketing promotion, as this increases sales.
[144]
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) int
o the glass all influence 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 turbulence of the beer and its release of carbonation.
[145]
Beer and society
A tent at Munich's Oktoberfestthe world's
largest beer festival
Various social traditions and activities are associated with beer
drinking, such as playing cards, darts, or other pub games; attending
beer festivals, or visiting a series of different pubs in one evening
;
joining an organisation such as CAMRA; or rating beer.
[146]
Various
drinking games, such as beer pong, are also popular.
[147]
Beer is considered to be a social lubricant in many societies,
[148]
and is
consumed in countries all over the world. There are breweries in
Middle Eastern countries such as Iran, and Syria, as well as African
countries. Sales of beer are four times that of wine, the second mos
t
popular alcoholic beverage.
[149]
[150]
In Russia, consumption is on the
rise as younger generations are choosing beer over vodka.
[151]
In most
societies, beer is the most popular alcoholic beverage.
Beer
12
Health effects
The main active ingredient of beer is alcohol, and therefore, the health effects
of alcohol apply to beer. The moderate
consumption of alcohol, including beer, is associated with a decreased risk of c
ardiac disease, stroke and cognitive
decline.
[152]
[153]
[154]
[155]
The long-term effects of alcohol abuse, however, include the risk of
developing
alcoholism and alcoholic liver disease.
Overview of possible long-term effects of

ethanol. Click to enlarge.

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, and B vitamins.
In fact, beer is sometimes referred to as "liquid bread".
[156]
Some
sources maintain that filtered beer loses much of its nutrition.
[157]
[158]
A 2005 Japanese study found that low alcohol beer may possess strong
anti-cancer properties.
[159]
Another study found nonalcoholic beer to
mirror the cardiovascular benefits associated with moderate
consumption of alcoholic beverages.
[160]
However, much research
suggests that the primary health benefit from alcoholic beverages
comes from the alcohol they contain.
[161]
It is considered that overeating and lack of muscle tone is the main
cause of a beer belly, rather than beer
consumption. A recent study, however, found a link between binge drink
ing and a beer belly. But with most
overconsumption, it is more a problem of improper exercise and overconsumption o
f carbohydrates than the product
itself.
[162]
Several diet books quote beer as having an undesirably high glycemic index of 11
0, the same as maltose;
however, the maltose in beer undergoes metabolism by yeast during ferm
entation so that beer consists mostly of
water, hop oils and only trace amounts of sugars, including maltose.
[163]
Related beverages
Around the world, there are a number of traditional and ancient starc
h-based beverages classed as beer. In Africa,
there are various ethnic beers made from sorghum or millet, such as
Oshikundu
[164]
in Namibia and Tella in
Ethiopia.
[165]
Kyrgyzstan also has a beer made from millet; it is a low alcohol, somewhat porr
idge-like drink called
"Bozo".
[166]
Bhutan, Nepal, Tibet and Sikkim also use millet in Chhaang, a popular semi-ferm
ented rice/millet drink
in the eastern Himalayas.
[167]
Further east in China are found Huangjiu and Choujiutraditional rice-bas
ed
beverages related to beer.
The Andes in South America has Chicha, made from germinated maize (co
rn); while the indigenous peoples in
Brazil have Cauim, a traditional beverage made since pre-Columbian time

s by chewing manioc so that enzymes

present in human saliva can break down the starch into fermentable sugars;
[168]
this is similar to Masato in Peru.
[169]
Some beers which are made from bread, which is linked to the earliest forms of b
eer, are Sahti in Finland, Kvass in
Russia and the Ukraine, and Bouza in Sudan.
Beer
13
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The Complete Guide to World Beer, Roger Protz. 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 0-75092748-8
The Book of Beer Knowledge: Essential Wisdom for the Discerning Drinker, a Usefu
l 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 15871840 Beer's Role in the Settling of America a
nd 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 1905203-69-1
Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition, Phil Marowsk
i. ISBN 0-937381-84-5
The World Encyclopedia of Beer, Brian Glover. ISBN 0-7548-0933-1
The Complete Joy of Homebrewing, Charlie Papazian ISBN 0-380-77287-6 (This is th
e seminal work on home
brewing that is almost universally suggested to new hobbyist)
The Brewmaster's Table, Garrett Oliver. ISBN 0-06-000571-8
Vaughan, J. G.; C. A. Geissler (1997). The New Oxford Book of Food Plants. Oxfor
d University Press.
ISBN0-19-854825-7.
Bacchus and Civic Order: The Culture of Drink in Early Modern Germany, Ann Tlust
y. ISBN 0-8139-2045-0
Article Sources and Contributors

20
Article Sources and Contributors
Beer Source: http://en.wikipedia.org/w/index.php?oldid=393069563 Contributors: "Co
untry" Bushrod Washington, -Marcus-, 0612, 10jrobbins, 10lbs of potatoes, 12jack
sont, 193.112.229.10,,
203.12.60.xxx, 21655, 300030abc, 3mta3, 5t5t5tgrant, 7, 7200i, 9odine0, A Softer
Answer, A bit iffy, A-giau, A100nonymous, A3camero, ABan84, AGLEN, AIGrandmaste
r, ASDFGHJKL,
ATylerScott, AVM, Aaronb3, Aaronbrick, Ab762, Abdullais4u, Abecker6, Abelass, Ab
igail-II, Academic Challenger, Accurizer, Acroterion, Aditya, Adrian J. Hunter,
Adversecamber, Adzz, Ae
V3N0M ED, Aesopos, AfroSoldier, AgentSmith15, Agne27, Ahoerstemeier, Aitias, Ajw
t2, Aka042, Akamad, Akatie, Aktsu, Alan Liefting, Alansohn, Alantex, Alarmsmoker
gunit, Aldaron,
Aleenf1, Alejo2083, Alex '05, Alex Coiro, Alex earlier account, Alex5545, Alexiu
s08, AlexiusHoratius, Ali K, Alias Flood, Allegrorondo, Allen3, Allstarecho, Alp
hachimp, Alsoam, Altenmann,
Alxndr, Amcaja, Amead, Amenzix, Amir85, Amk26cap, Ams80, Anacrusis, AnakngAraw,
Anastrophe, Andonic, Andrew Dalby, Andrewpmk, Andy Marchbanks, Andycjp, Anetode,
Angela,
Angie0000, Animum, Anonymous Dissident, Antandrus, Ante Aikio, Anti climax, Anti
poeten, AntonioMartin, Aou, Aperakh, Apparent Logic, AquaRichy, Arakunem, Aray89
, Arbitrarily0,
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Ashers434, Ashtheasby, Ashton1983, Asswipe45, Auawise, Audacity, Auriel, Avenge
d Eightfold, Awchupa,
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Forwardslash, Badgernet, BalfourCentre, BalticPorter, Barbara Shack, Barek, Bar
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ell, Bdrasin, Beach drifter, Beer Good, Napster Bad, Beerbeer363, Belovedfreak,
Berean Hunter,
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yindirt, Bigtimepeace, Bigwyrm, Billare, Billdingus, Billism, Biofireball, Biolo
gos, Birdstends, Birdsunder,
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44, Blowdart, BlueCanoe, Bluestardeluxe, Bluezy, Bo k84, Boatsroad, Bob Palin, B
obblewik, Bobfry120,
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, Bonesiii, Bongwarrior, Bookandcoffee, Boreal321, BorgQueen, BostonMA, Bowstaff
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reno, Brent1966, Brettskithegreat, Briaboru, Brianlucas, Brianruyle814, Brien Dw
ane, Brighterorange,
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9, CRGreathouse,
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ter, Chasingsol, Checkcloud99, Cheese its, Cheesebanditx, Chefsuffolk, Chmouel,
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q, Cikicdragan, Cimon Avaro, Cinnamon, Ck lostsword, ClaimJumperPete, ClamDip, C
laudineChionh,
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alert, Cmcd1255, Cmdrjameson, Cobi, Cobrajs15, Coffee Atoms, CommonsDelinker, Co

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d323, Dale Arnett, Damicatz, Daniel11, DanielDemaret, DanielHolth, Danutz, Darks
ides,
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hmann, Dchessen,
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a, Glen, Glenn, Glish9999, Glowimperial, Godfrey Daniel, Goethean, Gogo Dodo, Go
joel, Goldom,
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, Grimey109,
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s, Gwernol, Gzornenplatz, Gzuckier, Gkhan, Hadal, Hagedis, Haldraper, Halibutt, H
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er, Hfs, Hinotori, Hires an editor, History-star, Hmoore06, Hmrox, Hobartimus, H

ockeyking, Hohum,
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er, Humanawho, Hungarian83, Hutcher, HyDeckar, Hydrogen Iodide, Hypo, I already
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Ian Dalziel, Ian Moody, Ian Pitchford, Icenine0, Icerocker, Icestorm815, Igglybu
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Ipwnnnnnnn, Iridescent, IveDrunkBrew, Ivory212, Ixfd64, J Di, J.Rohrer, J.delano
y, JCarriker, JNW, JRStutler,
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ur, Jamiecooper, JasonAQuest, JavaEnabled, JayHenry, Jaysap, Jcurtis3, Jdonnis,
Jeb Berkeley, Jecowa,
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, KrakatoaKatie, Krgallagher, Krich, Kricke, Krygiel, Ksyrie, Kudz75, Kungfuadam
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, Little Mountain 5,
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teeth55, Lord
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r, Loudsox, Lukeistheman, Lumaga, Luna Santin, Lupo, LurkingInChicago, Lycaon, M
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matrix, Mintguy, Miquonranger03, Miraceti, Miremare, Mirmeco, Mister Alcohol, Mi
ster721972,
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keynoze, Mont17, Moomooogirl3, Mordicus Egg, Moriori, Mostlybob, Motykosh, Mr St

ephen, Mr.
Absurd, Mr. Lefty, Mr. Wheely Guy, Mr.bluntster, MrB, MrDarcy, MrMALevin, MrOlli
e, Mrkoey, Mrzaius, Mstroeck, Mushroom, Muska1135, Mwalimu59, Myanw, Mygerardrom
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onD, SimonP, Sir Nicholas de Mimsy-Porpington, Sjc, Sj, Sk'py Skwrrrl, Skarebo, S
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Image:GravityTap.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Gravi
tyTap.jpg License: Creative Commons Attribution-Sharealike 2.5 Contributors: Origi
nal uploader was
SilkTork at en.wikipedia

Image:EMS-89615-Rosecrucian-Egyptian-BeerMaking.jpg Source: http://en.wikipedia.o

rg/w/index.php?title=File:EMS-89615-Rosecrucian-Egyptian-BeerMaking.jpg License:
Creative
Commons Attribution 2.5 Contributors: User:Chiefio
Image:16thCenturyBrewer.jpg Source: http://en.wikipedia.org/w/index.php?title=Fil
e:16thCenturyBrewer.jpg License: Public Domain Contributors: User SilkTork on en.w
ikipedia
File:Brewing-textless.png Source: http://en.wikipedia.org/w/index.php?title=File:
Brewing-textless.png License: Creative Commons Attribution-Sharealike 2.5 Contribu
tors: Original uploader
was J.P.Lon at en.wikipedia
Image:Sjb whiskey malt.jpg Source: http://en.wikipedia.org/w/index.php?title=File
:Sjb_whiskey_malt.jpg License: GNU Free Documentation License Contributors: Finlay
_McWalter s friend
SJB
Image:Hopfendolde-mit-hopfengarten.jpg Source: http://en.wikipedia.org/w/index.ph
p?title=File:Hopfendolde-mit-hopfengarten.jpg License: Creative Commons Attributi
on 2.5
Contributors: User:LuckyStarr
Image:Cropton Brewery,North Yorkshire.JPG Source: http://en.wikipedia.org/w/index
.php?title=File:Cropton_Brewery,North_Yorkshire.JPG License: GNU Free Documentati
on License
Contributors: User:Richard Harvey
File:Kriek Beer 1.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Krie
k_Beer_1.jpg License: Creative Commons Attribution-Sharealike 2.0 Contributors: Ad
rian Scottow from
London, England. Original uploader was SilkTork at en.wikipedia
Image:HandPumps.jpg Source: http://en.wikipedia.org/w/index.php?title=File:HandPu
mps.jpg License: Creative Commons Attribution-Sharealike 2.5 Contributors: Origina
l uploader was
SilkTork at en.wikipedia
Image:Paulaner.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Paulane
r.jpg License: Public Domain Contributors: Original uploader was Jmcstrav at en.wi
kipedia (Original text :
John McStravick)
Image:Keg Fonts.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Keg_Fo
nts.jpg License: GNU Free Documentation License Contributors: Original uploader wa
s SilkTork at
en.wikipedia
Image:Cask Ales.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Cask_A
les.jpg License: unknown Contributors: Original uploader was SilkTork at en.wikipe
dia
File:Beer can.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Beer_can
.jpg License: unknown Contributors: Vio / Tokyo, JAPAN UNIQ-nowiki-0-b2badfa046ba0
72e-QINU
Image:Edouard Manet 006.jpg Source: http://en.wikipedia.org/w/index.php?title=Fil
e:Edouard_Manet_006.jpg License: Public Domain Contributors: Ardfern, EDUCA33E, Ha
m,
Makthorpe, Olivier2, 1 anonymous edits
Image:Oktoberfest2.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Okt
oberfest2.jpg License: GNU Free Documentation License Contributors: User Michael.c
hlistalla on
de.wikipedia
File:Possible long-term effects of ethanol.svg Source: http://en.wikipedia.org/w/
index.php?title=File:Possible_long-term_effects_of_ethanol.svg License: Public Do
main Contributors: Mikael
Hggstrm
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