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Introduction

At the Café by Édouard Manet, circa 1879
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Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after 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...)

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  • Image 1 Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. (Full article...)
    Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt

    In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

    The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. (Full article...)
  • Image 2 Beer glassware (from left to right): Pilstulpe, tasting glass, snifter, Willi Becher 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...)
    Beer glassware (from left to right): Pilstulpe, tasting glass, snifter, Willi Becher


    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...)
  • Image 3 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...)
    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 4 A Chimay tripel beer with its branded glass Beer in Belgium varies from pale lager to amber ales, lambic beers, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were approximately 304 active breweries in Belgium, including international companies, such as AB InBev, and traditional breweries including Trappist monasteries. On average, Belgians drink 68 liters 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...)
    A Chimay tripel beer with its branded glass


    Beer in Belgium varies from pale lager to amber ales, lambic beers, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were approximately 304 active breweries in Belgium, including international companies, such as AB InBev, and traditional breweries including Trappist monasteries. On average, Belgians drink 68 liters 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 5 Typical polish lager, called Piwo jasne lekkie Beer in Poland has been brewed for well over a thousand years and has a significant history of tradition and commercial beer production. Poland is Europe's third largest beer producer, producing 36.9 million hectolitres, coming after the United Kingdom with 49.5 million hl and neighboring Germany with 103 million hl. Following the Second World War, most breweries were nationalized by the Communist Government of the Polish People's Republic. After the collapse of communism and return to capitalism, the market economy returned, international beer companies moved in and a period of consolidation followed. Three companies now control 80% of the Polish beer market (according to data at the end of 2014). At the end of 2013, there were 97 breweries in Poland, including microbreweries and contracted breweries. The most popular Polish beers are Żywiec, Okocim, Tyskie, and Żubr. (Full article...)
    Typical polish lager, called Piwo jasne lekkie

    Beer in Poland has been brewed for well over a thousand years and has a significant history of tradition and commercial beer production. Poland is Europe's third largest beer producer, producing 36.9 million hectolitres, coming after the United Kingdom with 49.5 million hl and neighboring Germany with 103 million hl.

    Following the Second World War, most breweries were nationalized by the Communist Government of the Polish People's Republic. After the collapse of communism and return to capitalism, the market economy returned, international beer companies moved in and a period of consolidation followed. Three companies now control 80% of the Polish beer market (according to data at the end of 2014). At the end of 2013, there were 97 breweries in Poland, including microbreweries and contracted breweries. The most popular Polish beers are Żywiec, Okocim, Tyskie, and Żubr. (Full article...)
  • Image 6 A bottling machine being used in 1945 as part of an Australian beer production operation Beer arrived in Australia at the beginning of British colonisation. In 2004 Australia was ranked fourth internationally in per capita beer consumption, at around 110 litres per year; although, the nation ranked considerably lower in a World Health Organization report of alcohol consumption per capita of 12.2 litres. Lager is by far the most popular type of beer consumed in Australia. The oldest brewery still in operation is the Cascade Brewery, established in Tasmania in 1824. The largest Australian-owned brewery is the family-owned Coopers Brewery, as the other two major breweries Carlton & United Breweries and Lion Nathan are owned by Japan's Asahi and Kirin Brewing Company respectively. (Full article...)
    A bottling machine being used in 1945 as part of an Australian beer production operation

    Beer arrived in Australia at the beginning of British colonisation. In 2004 Australia was ranked fourth internationally in per capita beer consumption, at around 110 litres per year; although, the nation ranked considerably lower in a World Health Organization report of alcohol consumption per capita of 12.2 litres. Lager is by far the most popular type of beer consumed in Australia.

    The oldest brewery still in operation is the Cascade Brewery, established in Tasmania in 1824. The largest Australian-owned brewery is the family-owned Coopers Brewery, as the other two major breweries Carlton & United Breweries and Lion Nathan are owned by Japan's Asahi and Kirin Brewing Company respectively. (Full article...)
  • Image 7 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...)
    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 8 Red Stripe is a Jamaican brand first produced in 1928 The beers of the Caribbean are unique to each island in the region, although many are variants of the same style. Each island generally brews its own unique pale lager, the occasional stout, and often a non-alcoholic malta beverage. Contract-brewing of international beers is also common, with Heineken Pilsener and Guinness Foreign Extra Stout being the most popular. The beers vary between the islands to suit the taste and the brewing method used. (Full article...)
    Red Stripe is a Jamaican brand first produced in 1928

    The beers of the Caribbean are unique to each island in the region, although many are variants of the same style. Each island generally brews its own unique pale lager, the occasional stout, and often a non-alcoholic malta beverage. Contract-brewing of international beers is also common, with Heineken Pilsener and Guinness Foreign Extra Stout being the most popular.
    The beers vary between the islands to suit the taste and the brewing method used. (Full article...)
  • Image 9 Label of Free Beer 3.2. Free Beer, originally known as Vores øl - An open source beer (Danish for: Our Beer), is the first brand of beer with an "open"/"free" brand and recipe. The recipe and trademark elements are published under the Creative Commons CC BY-SA license. The beer was created in 2004 by students at the IT University in Copenhagen together with artist collective Superflex, to illustrate how concepts of the FOSS movement might be applied outside the digital world. The "Free Beer" concept illustrates also the connection between the long tradition of freely sharing cooking recipes with the FOSS movement, which tries to establish this sharing tradition also for the "recipes" of software, the source code. The "Free beer" concept received an overall positive reception from international press and media for the political message, was presented on many exhibitions and conferences, and inspired many breweries in adopting the concept. (Full article...)
    Label of Free Beer 3.2.

    Free Beer, originally known as Vores øl - An open source beer (Danish for: Our Beer), is the first brand of beer with an "open"/"free" brand and recipe. The recipe and trademark elements are published under the Creative Commons CC BY-SA license.

    The beer was created in 2004 by students at the IT University in Copenhagen together with artist collective Superflex, to illustrate how concepts of the FOSS movement might be applied outside the digital world. The "Free Beer" concept illustrates also the connection between the long tradition of freely sharing cooking recipes with the FOSS movement, which tries to establish this sharing tradition also for the "recipes" of software, the source code. The "Free beer" concept received an overall positive reception from international press and media for the political message, was presented on many exhibitions and conferences, and inspired many breweries in adopting the concept. (Full article...)
  • Image 10 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...)
    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 11 Can of Finnish Olvi beer. Finland has a long history of beer dating back to the Middle Ages. The oldest still-existing commercial brewery in Finland and Nordic countries is Sinebrychoff, founded in 1819. The Finnish Beer Day (Finnish: Suomalaisen oluen päivä) is celebrated on 13 October to commemorate the founding of the Sinebrychoff brewery and the birth of Finnish beer. The largest Finnish brewers are Hartwall, Olvi and Sinebrychoff. Most of the beers brewed in Finland are pale lagers. Finland's standing is 9th in per capita consumption of beer. Finnish people consume a total of 440 ML of beer annually and the trend is increasing by 11.7 633 mL bottles year-on-year per capita. (Full article...)
    Can of Finnish Olvi beer.

    Finland has a long history of beer dating back to the Middle Ages. The oldest still-existing commercial brewery in Finland and Nordic countries is Sinebrychoff, founded in 1819. The Finnish Beer Day (Finnish: Suomalaisen oluen päivä) is celebrated on 13 October to commemorate the founding of the Sinebrychoff brewery and the birth of Finnish beer. The largest Finnish brewers are Hartwall, Olvi and Sinebrychoff. Most of the beers brewed in Finland are pale lagers. Finland's standing is 9th in per capita consumption of beer. Finnish people consume a total of 440 ML of beer annually and the trend is increasing by 11.7 633 mL bottles year-on-year per capita. (Full article...)
  • Image 12 A beer assortment sold in Bali, Indonesia; Carlsberg, Bali Hai, Bintang and Anker Beer. Beer in Asia began when beer was produced in Sumer, Mesopotamia (ancient Iraq) circa 6000 years ago. It was introduced by Europeans in the 19th century, with modern breweries established in British India, the Dutch East Indies (today Indonesia), China, and Japan. Asia's first modern brewery was established in 1830 in India entirely using European brewing technology. Today, beer brewing is a growing industry in Asia. China has been the world's largest beer producer since 2001. Asia is the largest beer-producing region in the world since 2009. In 2013, Asian top beer producing countries were China (46.5 million kiloliters), Japan (5.5 million kiloliters), Vietnam (3.1 million kiloliters), Thailand (2.3 million kiloliters), South Korea (2 million kiloliters) and India (1.9 million kiloliters). (Full article...)
    A beer assortment sold in Bali, Indonesia; Carlsberg, Bali Hai, Bintang and Anker Beer.


    Beer in Asia began when beer was produced in Sumer, Mesopotamia (ancient Iraq) circa 6000 years ago. It was introduced by Europeans in the 19th century, with modern breweries established in British India, the Dutch East Indies (today Indonesia), China, and Japan. Asia's first modern brewery was established in 1830 in India entirely using European brewing technology.

    Today, beer brewing is a growing industry in Asia. China has been the world's largest beer producer since 2001. Asia is the largest beer-producing region in the world since 2009. In 2013, Asian top beer producing countries were China (46.5 million kiloliters), Japan (5.5 million kiloliters), Vietnam (3.1 million kiloliters), Thailand (2.3 million kiloliters), South Korea (2 million kiloliters) and India (1.9 million kiloliters). (Full article...)
  • Image 13 Hop flower in a hop yard in the Hallertau, Germany Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus, a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavours and aromas. Hops are also used for various purposes in other beverages and herbal medicine. The hops plants have separate female and male plants, and only female plants are used for commercial production. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (in the South of England), or hop yard (in the West Country and United States) when grown commercially. Many different varieties of hops are grown by farmers around the world, with different types used for particular styles of beer. The first documented use of hops in beer is from the 9th century, though Hildegard of Bingen, 300 years later, is often cited as the earliest documented source. Before this period, brewers used a "gruit", composed of a wide variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound (the old German name for horehound, Berghopfen, means "mountain hops"), ground ivy, and heather. Early documents include mention of a hop garden in the will of Charlemagne's father, Pepin the Short. (Full article...)
    Hop flower in a hop yard in the Hallertau, Germany

    Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus, a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavours and aromas. Hops are also used for various purposes in other beverages and herbal medicine. The hops plants have separate female and male plants, and only female plants are used for commercial production. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (in the South of England), or hop yard (in the West Country and United States) when grown commercially. Many different varieties of hops are grown by farmers around the world, with different types used for particular styles of beer.

    The first documented use of hops in beer is from the 9th century, though Hildegard of Bingen, 300 years later, is often cited as the earliest documented source. Before this period, brewers used a "gruit", composed of a wide variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound (the old German name for horehound, Berghopfen, means "mountain hops"), ground ivy, and heather. Early documents include mention of a hop garden in the will of Charlemagne's father, Pepin the Short. (Full article...)
  • Image 14 In brewing, attenuation refers to the conversion of sugars into alcohol and carbon dioxide by the fermentation process; the greater the attenuation, the more sugar has been converted into alcohol. A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort. Attenuation can be quantified by comparing the specific gravity — the density of a solution, relative to pure water — of the extract before and after fermentation, quantities termed the original and final gravities. Specific gravity can be measured by buoyancy, with a hydrometer. The higher the specific gravity of a solution, the higher the hydrometer floats. (Full article...)
    In brewing, attenuation refers to the conversion of sugars into alcohol and carbon dioxide by the fermentation process; the greater the attenuation, the more sugar has been converted into alcohol. A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort.

    Attenuation can be quantified by comparing the specific gravity — the density of a solution, relative to pure water — of the extract before and after fermentation, quantities termed the original and final gravities. Specific gravity can be measured by buoyancy, with a hydrometer. The higher the specific gravity of a solution, the higher the hydrometer floats. (Full article...)
  • Image 15 The Caledonian Brewery in Edinburgh in 2005 Beer has been produced in Scotland for about 5,000 years. The Celtic tradition of using bittering herbs in brewing remained in Scotland longer than in the rest of Europe. Most breweries developed in the central Lowlands, which also contained the main centres of population. Edinburgh and Alloa in particular became noted centres for the export of beer around the world. By the end of the 20th century, small breweries had sprung up all over Scotland. (Full article...)
    The Caledonian Brewery in Edinburgh in 2005

    Beer has been produced in Scotland for about 5,000 years. The Celtic tradition of using bittering herbs in brewing remained in Scotland longer than in the rest of Europe. Most breweries developed in the central Lowlands, which also contained the main centres of population. Edinburgh and Alloa in particular became noted centres for the export of beer around the world. By the end of the 20th century, small breweries had sprung up all over Scotland. (Full article...)
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Bira 91 is an Indian craft beer brand manufactured by B9 Beverages Pvt. Ltd., launched in 2015. The company's first brewery unit was located in Flanders region of Belgium where a craft distillery was used to contract manufacture the beer with ingredients from France, Belgium, Himalayas and Bavarian Farms and the beer was imported to India. After initial success, the company thereafter began manufacturing the beer in India with the same ingredients. Made from wheat, barley and hops, the beer is available in draft, 330ml, 650ml bottles and 500ml cans. (Full article...)

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Henry Weinhard.png
Henry Weinhard (February 18, 1830 – September 20, 1904) was a German-American brewer in Portland, Oregon. After immigrating to the United States in 1851, he lived in Philadelphia, Cincinnati, St. Louis, and Sacramento before settling in the Portland area. Weinhard worked for others in the beer business before buying his own brewery and founded Henry Weinhard's and built its brewery complex in downtown Portland. (Full article...)
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The Dubuisson Frères brewery and its restaurant, the "Troll & Bush"
The Dubuisson Frères brewery and its restaurant, the "Troll & Bush"
The Brasserie Dubuisson Frères, translated into English as Dubuisson Brothers Brewery, is a Belgian family brewery who is better known for brewing one of the strongest beers in Belgium, the Bush ambrée at 12% ABV. Founded in 1769 by farmer Joseph Leroy, the brewery only sold its beer to the workers in the farm and to the inhabitantes of the town of Pipaix where the brewery was installed. (Full article...)


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A glass of Franziskaner Weissbier in Bremen


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“ Water is drunk by the four legged beast; man prefers it with hops, malts, and yeast. ”


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