Beer is an alcoholic drink made from yeast-fermented malt flavoured with hops. It is an alcoholic product of the mindful combination of water, hops, malt, and yeast.
It is an alcoholic drink produced by the method of fermentation. For those of you who don’t know fermentation, it’s the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
Beer have an alcohol content of 4% to 6% by volume. Although it has low alcohol content.
Beer is predominantly composed of malted barley and/or wheat. Most commonly used gains are wheat, maize (corn), and rice. Gruit, herbs, or fruits are other flavouring agents that may be included or used instead of hops. Hops add a sharp bitter taste to beer which is loved by most of us. Hops also act as a natural preservative and stabilizing agent.
This may come as surprise for y’all but beer is one of the oldest and most widely consumed alcoholic drinks in the world, and it is the world’s third most popular drink overall after water and tea.
Beer is handed out in bottles and cans and is also regularly available on draught, specially in pubs and bars all over the world.
There are beer festivals which forms part of the culture of many nations. People enjoy the pub culture involving activities like pub crawling, beer pong, Slap Cup, Flip Cup, Shot Gun Relay, pub games and many others.
Sounds like beer got a great history behind. Why not look into it?
Beer is one of the oldest drinks produced by human, dating back to around 5th millennium BC in Iran, and was documented in the written history of ancient Egypt and Mesopotamia and spread worldwide. The invention of beer and bread has been debated to be responsible for humanity’s ability to build civilisation and develop technology. The oldest chemically confirmed barley beer was discovered at Godin Tepe in the central part of Zagros Mountains of Iran, where fragments of a jug, from between 5,400 and 5,000 years ago was found to be coated with beerstone which is a by-product of the brewing process.
Beer might have been known in Neolithic Europe around 5,000 years ago, and was mainly brewed on a domestic scale.
Beer processed before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD beer was also being made and sold by European monasteries. During the Industrial Revolution, the production units of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture came to be less significant by the end of the 19th century. The invention of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, and greater knowledge of the results.
Now a days, the brewing industry is an international business, consisting of several prominent multinational companies and many thousands of medium scale producers ranging from brewpubs to regional breweries. At Least 133 billion liters (35 billion gallons) are sold per year — producing total global revenues of $294.5 billion (£147.7 billion) in 2006.
The hydrometer changed how beer was brewed. Before its invention beers were brewed from a single malt: amber beers from amber malt, brown beers from brown malt, pale beers from pale malt. Using the hydrometer, brewers could calculate the output from different malts. They observed that pale malt, though more expensive, yielded far more fermentable material than cheaper malts. For example, brown malt (used for Porter) gave 54 pounds of extract per quarter, whilst pale malt gave 80 pounds. Once this was known, brewers switched to using mostly pale malt for all beers supplemented with a small quantity of highly coloured malt to achieve the correct colour for darker beers.
The invention of the drum roaster in 1817 by Daniel Wheeler allowed for the creation of very dark, roasted malts, contributing to the flavour of porters and stouts. Its development was prompted by a British law of 1816 prohibiting the use of ingredients other than malt and hops.
In 1857, Louis Pasteur’s discovery of yeast’s role in fermentation led to brewers developing methods to prevent the souring of beer by undesirable microorganisms.
The word beer comes from few old Germanic languages, and is with variations used in continental Germanic languages, bier in German and Dutch, but not in Nordic languages. The tribes of Saxons brought this word into the British Isles. It is debated where the word originally comes from.
Most of the other languages have also borrowed the Dutch/German word, such as French bière, Italian birra, Romanian “bere” and Turkish bira. The Nordic languages have öl/øl, correlated to the English word ale. Spanish, Portuguese and Catalan have words that spread out from Latin cervisia, originally of Celtic origin. Slavic languages use pivo with small dissimilarities, based on a pre-Slavic word meaning “drink” and derived from the verb meaning “to drink”.