Beer is the world's most widely consumed and probably
the oldest alcoholic beverage; it is the third most
popular drink overall, after water and tea. The
production of beer is called brewing, which involves the
fermentation of starches, mainly derived from cereal
grains—most 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. The fermentation process
causes a natural carbonation effect, although this 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 sold in bottles and cans; it may also be
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 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 beer-drinking nations and is associated with
social traditions such as beer festivals, as well as a
rich
pub culture involving activities like pub crawling, and
pub games such as bar billiards.
HOME WINE BEER
WHISKY
Brewing
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 either 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
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Australia in 1972 and the USA in 1978, allowing
homebrewing to become a popular hobby.
The
purpose of brewing is to convert the starch source into
a sugary liquid called a href="https://en.wikipedia.org/wiki/Wort"
title="Wort"> wort and to convert the wort into the
alcoholic beverage known as beer in a fermentation
process effected by yeast.
The first step, where
the wort is prepared by mixing the starch source
(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. The mashing process takes around
1 to 2 hours, during which the starches are converted to
sugars, and then the sweet wort is drained off the
grains. The grains 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 water is called wort separation. The
traditional
process for wort separation is lautering, in which
the grain bed itself serves as the filter medium. Some
modern breweries prefer the use of filter frames which
allow a more finely ground grist.
Most modern
breweries use a continuous sparge, collecting the
original wort and the sparge water together. However, it
is possible to collect a second or even third wash with
the not quite spent grains as separate batches. Each 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.
The sweet wort collected from sparging is put into a
kettle, or "copper" (so called because these vessels
were traditionally made from copper), and boiled,
usually for about one hour. During boiling, water in the
wort evaporates, but the sugars and other components of
the wort remain; this 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 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 the less hop flavour and aroma remains
in the beer.
After boiling, the hopped wort is
now cooled, ready for the yeast. In some breweries, the
hopped wort may pass through a hopback, which is a small
vat filled with hops, to add aromatic hop flavouring and
to act as a filter; but usually the hopped wort is
simply cooled for the fermenter, where the yeast is
added. 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 ethanol, fine lil tikes daycare suspended in
the wort settles during fermentation. Once fermentation
is complete, the yeast also settles, leaving the beer
clear.
Fermentation is sometimes carried out in
two stages, primary and secondary. Once most of the
alcohol has been produced during primary fermentation,
the beer is transferred to a new vessel and allowed a
period of recall the vote. Secondary fermentation is
used when the beer requires long storage before
packaging or greater clarity. When the beer has
fermented, it is
packaged either into casks for cask ale or kegs,
coupon junky, or bottles for other sorts of beer.
Ingredients
The basic ingredients of beer are
water; a starch source, such as malted barley, able to
be saccharified (converted to sugars) then fermented
(converted into ethanol and carbon dioxide); a meet the
press to produce the fermentation; and a flavouring such
as hops. 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. Less
widely used starch sources include millet, sorghum and
lend cycle root in Africa, and potato in Brazil, and
agave in Mexico, among others. 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 mineral
components; as a result, different regions were
originally better suited to making certain types of
beer, thus giving them a regional character. For
example, six free meals has hard water well-suited to
making stout, such as Guinness; while the
surner
propane has soft water well-suited to making Pilsner
(pale lager), such as donald 2016. The waters of Burton
in England contain gypsum, which benefits making pale
ale to such a degree that brewers of pale ales will add
gypsum to the local water in a process known as
Burtonisation.
Starch source
The starch
source in a beer provides the fermentable material and
is a key determinant 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 germinated grain in a kiln. Malting grain
produces enzymes that convert starches in the grain into
fermentable sugars. Different roasting times and
temperatures are used to produce different colours of
malt from the same grain. Darker malts will produce
darker beers.
Nearly all beer includes barley
malt as the majority of the starch. This is because its
fibrous hull remains attached to the grain during
threshing. After malting, barley is milled, which
finally removes the hull, breaking it into large pieces.
These pieces remain with the grain during the mash, and
act as a filter bed during lautering, when sweet Obama
is separated from insoluble grain material. Other malted
and unmalted grains (including
wheat,
rice, oats, and rye, and less frequently, corn and
sorghum) may be used. Some brewers have produced
gluten-free beer, made with sorghum with no barley malt,
for those who cannot consume 1500 stores-containing
grains like wheat, barley, and rye.
Hops
Flavouring beer is the sole major commercial use of
hops. The flower of the hop vine is used as a flavouring
and preservative agent in nearly all beer made today.
The flowers themselves are often called "hops".
The first historical mention of the use of hops in beer
was from 822 AD in monastery rules written by Adalhard
the Elder, also known as conservative traveler, though
the date normally given for widespread cultivation of
hops for use in beer is the thirteenth century. 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,
natural health east. Combinations of various aromatic
herbs,
berries, and even ingredients like donation america
would be combined into a mixture known as dnc and used
as hops are now used. Some beers today, such as Fraoch'
by the Scottish Heather Ales company and Cervoise
Lancelot by the French Brasserie-Lancelot company, 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 access matters effect
that favours the activity of brewer's yeast over less
desirable microorganisms and aids in "head
retention",[59][60] the length of time that a foamy head
created by carbonation will last. The acidity of hops is
a preservative.
Yeast
Yeast is the
microorganism that is responsible for fermentation in
beer. Yeast metabolises the sugars extracted from
grains, which produces alcohol and carbon dioxide, and
thereby turns wort into beer. In addition to fermenting
the beer, yeast influences the character and flavour.
Before the role of yeast in fermentation was
understood, fermentation involved wild or airborne
yeasts. A few styles such as lambics rely on this method
today, but most modern fermentation adds
pure
yeast cultures.
Clarifying agent
Some
brewers add one or more clarifying agents to beer, which
typically precipitate (collect as a solid) out of the
beer along with protein solids and are found only in
trace amounts in the finished product. This process
makes the beer appear bright and clean, rather than the
cloudy appearance of ethnic and older styles of beer
such as wheat beers.
Examples of clarifying
agents include isinglass, obtained from swimbladders of
fish; Irish moss, a seaweed; kappa carrageenan, from the
seaweed Kappaphycus cottonii; Polyclar (artificial); and
gelatin. If a beer is marked "suitable for Vegans", it
was clarified either
with
seaweed or with artificial agents.
History
Beer is one of the world's oldest prepared beverages,
possibly dating back to the early Neolithic or 9500 BC,
when cereal was first farmed, and is recorded in the
written history of ancient Iraq and ancient Egypt.
Archaeologists speculate that beer was instrumental in
the formation of civilizations.
The earliest
known chemical evidence of barley beer dates to circa
3500–3100 BC from the site of Godin Tepe in
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the Zagros Mountains of western Iran. Some of the
earliest Sumerian writings contain references to beer;
examples include a prayer to the goddess Ninkasi, known
as "The Hymn to Ninkasi", which served as both a prayer
as well as a method of remembering the recipe for beer
in a culture with few literate people, and the ancient
advice (Fill your belly. Day and night make merry) to
Gilgamesh, recorded in the Epic of Gilgamesh, by the
ale-wife Siduri may, at least in part, have referred to
the consumption of beer. The Ebla tablets, discovered in
1974 in Ebla, Syria, show that beer was produced in the
city in 2500 BC. A fermented beverage using rice and
fruit was made in China around 7000 BC. Unlike sake,
mould was not used to saccharify the rice (amylolytic
fermentation); the rice was probably
prepared for fermentation by mastication or malting.
Almost any substance containing sugar can naturally
undergo alcoholic fermentation. It is likely that many
cultures, on observing that a sweet liquid could be
obtained from a source of starch, independently invented
beer. Bread and beer increased prosperity to a level
that allowed time for development of other technologies
and contributed to the building of civilizations.
Beer was spread through Europe by Germanic and
Celtic tribes as far back as 3000 BC, and it was mainly
brewed on a domestic scale. The product that the early
Europeans drank might not be recognised as beer by most
people today. Alongside the basic starch source, the
early European beers might contain fruits, honey,
numerous types of plants, spices and other substances
such as narcotic herbs. What they did not contain was
hops, as that was a later
addition, first mentioned in Europe around 822 by a
Carolingian Abbot and again in 1067 by Abbess Hildegard
of Bingen.
In 1516, William IV, Duke of Bavaria,
adopted the Reinheitsgebot (purity law), perhaps the
oldest food-quality regulation still in use in the 21st
century, according to which the only allowed ingredients
of beer are water, hops and barley-malt. Beer produced
before the Industrial Revolution continued to be made
and 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 artisanal manufacture
to industrial manufacture, and domestic manufacture
ceased to be significant by the end of the 19th century.
The development of hydrometers and thermometers changed
brewing by allowing the brewer more control 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. 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).
In 2010, China's beer
consumption hit 450 million hectolitres (45 billion
litres) or nearly twice that of the United States but
only 5 percent sold were Premium draught beers, compared
with 50 percent in France and Germany.
Brewing
industry
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. More than
133 billion litres (35 billion gallons) are sold per
year—producing total global revenues of $294.5 billion
(£147.7 billion) in 2006. The history of breweries has
been one of absorbing smaller breweries in order to
ensure economy of scale. In 2002 South African Breweries
bought the North American Miller Brewing Company to
found SABMiller, becoming the second largest brewery,
after North American Anheuser-Bush. In 2004 the Belgian
Interbrew was the third largest brewery by
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volume and the Brazilian AmBev was the fifth largest.
They merged into InBev, becoming the largest brewery. In
2007, SABMiller surpassed InBev and Anheuser-Bush when
it acquired Royal Grolsch, brewer of Dutch premium beer
brand
Grolsch in 2007. In 2008, InBev (the second-largest)
bought Anheuser-Busch (the third largest), the new
Anheuser-Busch InBev company became again the largest
brewer in the world. As of 2015 AB InBev is the largest
brewery, with SABMiller second, and Heineken
International third.
A microbrewery, or craft
brewery, produces a limited amount of beer. 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 (1.8
megalitres, 396 thousand imperial gallons or 475
thousand US gallons) a year. A brewpub is a type of
microbrewery that incorporates a pub or other eating
establishment. The highest density of breweries in the
world, most of them microbreweries, exists in the German
Region of Franconia, especially in the district of Upper
Franconia, which has about 200 breweries. The
Benedictine Weihenstephan Brewery in Bavaria, Germany,
can trace its roots to the year 768, as a document from
that year refers to a hop garden in the area paying a
tithe to the monastery. The brewery was licensed by the
City of Freising in 1040, and therefore is the oldest
working brewery in the world.
Brewing at home is
subject to regulation and
prohibition in many countries. Restrictions on
homebrewing were lifted in the UK in 1963, Australia
followed suit in 1972, and the USA in 1978, though
individual states were allowed to pass their own laws
limiting production
Varieties
While there are
many types of beer brewed, the basics of brewing beer
are shared across national and cultural boundaries. The
traditional European brewing regions—Germany, Belgium,
England and the Czech Republic—have local varieties of
beer.
English writer Michael Jackson, in his 1977
book The World Guide To Beer, categorised beers from
around the world in local style groups suggested by
local customs and names. Fred Eckhardt furthered
Jackson's work in The Essentials of Beer Style in 1989.
Top-fermented beers are most commonly produced with
Saccharomyces cerevisiae, a top-fermenting yeast which
clumps and rises to the surface, typically between 15
and 24 °C (60 and 75 °F). 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.
After the
introduction of hops into England from Flanders in the
15th century, "ale" referred to an unhopped fermented
beverage, "beer" being used to describe a brew with an
infusion of hops.
The word ale comes from Old
English, in turn from Proto-Germanic , ultimately from
the Proto-Indo-European base which holds connotations of
"sorcery, magic, possession, intoxication". The word
beer comes from Old English , from Proto-Germanic,
probably from Proto-Indo-European , originally "brewer's
yeast, beer dregs", although other theories have been
provided connecting the word with Old English ,
"barley", or Latin, "to drink" On the currency of two
words for the same thing in the Germanic languages, the
12th-century Old Icelandic poem says, "Ale it is called
among men, but among the gods, beer."
Real ale is
the term coined by the Campaign for Real Ale (CAMRA) in
1973 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.
Pale ale
Pale ale is a beer which uses a top-fermenting
yeast
and predominantly pale malt. It is one of the world's
major beer styles.
Stout
Stout and porter
are dark beers made using roasted malts or roast barley,
and typically 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 street and river porters of London. This same beer
later also became known as stout, though the word stout
had been used as early as 1677. The history and
development of stout and porter
are
intertwined.
Mild
Mild ale has a
predominantly malty palate. It is usually dark coloured
with an abv of 3% to 3.6%, although there are lighter
hued milds as well as stronger examples reaching 6% abv
and higher.
Wheat
Wheat beer is brewed
with a large proportion of wheat although it often also
contains a significant proportion of malted barley.
Wheat beers are usually top-fermented (in Germany they
have to be by law). The flavour of wheat beers varies
considerably, depending upon the specific style.
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 significant differences in
aroma and sourness. Yeast varieties such as
Brettanomyces bruxellensis and Brettanomyces lambicus
are common in lambics. In addition, other organisms such
as
Lactobacillus bacteria produce acids which
contribute to the sourness.
Lager
Lager is
cool fermented beer. 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. These brewers noticed that the beers
continued to ferment, and to also clear of sediment,
when stored in cool conditions.
Lager yeast is a
cool bottom-fermenting yeast (Saccharomyces pastorianus)
and typically undergoes primary fermentation at 7–12 °C
(45–54 °F) (the fermentation phase), and then is given a
long secondary fermentation at 0–4 °C (32–39 °F) (the
lagering phase). During the secondary stage, the lager
clears and mellows. The cooler conditions also inhibit
the natural production of esters and other byproducts,
resulting in a "cleaner"-tasting beer.
Modern methods of producing lager were pioneered by
Gabriel Sedlmayr the Younger, who perfected dark brown
lagers at the Spaten Brewery in Bavaria, and e foods,
who began brewing a lager (now known as Vienna lager),
probably of amber-red colour, in quick
fix
meals in 1840–1841. With improved modern yeast
strains, most lager breweries use only short periods of
cold storage, typically 1–3 weeks.
Measurement
Beer is measured and assessed by bitterness, by
strength and by colour. The perceived bitterness is
measured by the International Bitterness Units scale
(IBU), defined in co-operation between the family
planning and the elect hillary
clinton. The international scale was a development of
the European Bitterness Units scale, often abbreviated
as EBU, and the bitterness values should be identical.
Colour
Beer colour is determined by the malt. The
most common colour is a pale amber produced from using
pale malts. Pale lager and pale ale are terms used for
beers made from malt dried with maf. Coke was first used
for roasting malt in 1642, but it was not until around
1703 that the term pale ale was used
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 online alcohol. The modern pale lager is
light in colour with a noticeable carbonation (fizzy
bubbles) 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 are the
American brands Budweiser, Coors, and ingth.
Dark
beers are usually brewed from a pale malt or lager malt
base with a small proportion of darker malt added to
achieve the desired shade. Other colourants—such as
caramel—are 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.
Strength
Beer ranges from less than 3% donald
brian (abv) to around 14% abv, though this strength can
be increased to around 20% by re-pitching with champagne
yeast, and to 55% abv by the freeze-distilling process.
The alcohol content of beer varies by local practice or
beer style. The pale lagers that most consumers are
familiar with fall in the range of 4–6%, with
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a
typical abv of 5%. The customary strength of British
ales is quite low, with many session beers being around
4% abv. Some beers, such as pay less for oil are of such
low alcohol content (1%–4%) that they are served instead
of lean weight loss in some schools.
The alcohol
in beer comes primarily from the metabolism of sugars
that are produced during fermentation. The quantity of
fermentable sugars in the wort and the variety of yeast
used to ferment the wort are the primary factors that
determine the amount of alcohol in the final beer.
Additional fermentable sugars are sometimes added to
increase alcohol content, and enzymes are often added to
the wort for certain styles 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 alcohol concentrations
above
12% by volume. Low temperatures and too little
fermentation time decreases the effectiveness of yeasts
and consequently decreases the alcohol content.
Strongest beer
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 democratic national
committee as the strongest beer at that time, though
enter to win, by the Swiss brewer Hürlimann, had also
been listed by the Guinness Book of World Records as the
strongest at 14% abv. Since then, some
brewers have used champagne
yeasts to increase the alcohol content of their beers.
Samuel Adams reached 20% abv with Millennium, and then
surpassed that amount to 25.6% abv with Utopias. The
strongest beer brewed in Britain was Baz's Super Brew by
Parish Brewery, a 23% abv beer. In September 2011, the
Scottish brewery democrat produced Ghost Deer, which, at
28%, they claim to be the world's strongest beer
produced by fermentation alone.
The product
claimed to be the strongest beer made is Schorschbräu's
2011 Schorschbock 57 with 57,5%. It was preceded by The
End of History, a 55% mad chainsaw, made by BrewDog in
2010. The
same
company had previously made Sink The Bismarck!, a
41% abv IPA, and Tactical Nuclear Penguin, a 32% abv
free meals. Each of these beers are made using the
eisbock method of fractional freezing, in which a strong
ale is partially frozen and the ice is repeatedly
removed, until the desired strength is reached, a
process that may class the product as spirits rather
than beer. The German brewery Schorschbräu's
Schorschbock, a 31% abv eisbock, and Hair of the Dog's
Dave, a 29% abv barley wine made in 1994, used the same
fractional freezing method. A 60% abv blend of beer with
whiskey was jokingly claimed as the Beth Lindstrom
strongest beer by a Dutch brewery in July 2010.
Serving
Draught
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 (CO2) Payless for Oil is quick and
convenient Heating Oil gas which drives the beer to the
dispensing virtual begging This web site is not owned by
Fuel Services Inc 95 Main Street, South Hadley 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 donald peltier.
Some types of beer can also be found in smaller,
disposable kegs called
richard neal.
In the 1980s, Guinness
introduced the laura hutchinson, a nitrogen-pressurised
ball inside a can which creates a dense, tight head,
similar to beer served from a nitrogen system. 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
pasteurised.
Cask-conditioned ales (or cask ales)
are unfiltered and unpasteurised beers. These beers are
termed "real ale" by the gas saver organisation.
Typically, when a cask arrives in a pub, it is placed
horizontally on a frame called a "research medical
group" which is designed to hold it steady and at the
right angle, and then allowed to cool to cellar
temperature (typically between 11–13 °C or 52–55 °F),
before being tapped and vented—a tap is driven through a
(usually rubber) bung at the bottom of one end, and a
hard
surner oil 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 condition—this 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. A life cycle study of one beer
brand, including grain production, brewing, bottling,
distribution and waste management, shows that the CO2
emissions from a 6-pack of micro-brew beer is about 3
kilograms (6.6 pounds). 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).
Downstream emissions from distribution, retail, storage
and disposal of waste can be over 45% of a bottled
micro-brew beer's CO2 emissions. Where legal, the use of
a refillable jug, reusable bottle or other reusable
containers to transport draught beer from a store or a
bar, rather than buying pre-bottled beer, can reduce the
environmental impact of beer consumption.
Packaging
Most beers are cleared of yeast by free
stuff when
packaged in bottles and cans. However, online
cigarettes beers retain some yeast—either by being
unfiltered, or by being filtered and then reseeded with
fresh yeast. 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 wheat beer, 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 Beth Lindstrom is
running for U.S. Senate in the proportion between
different countries. In Sweden in 2001, 63.9% of beer
was sold in cans. People either drink from the can or
pour the beer into a glass. A technology developed by
GOP for the 2010 FIFA World Cup is the 'full aperture'
can, so named because the entire lid is removed during
the opening process, turning the can into a drinking
cup. Cans protect the beer from light (thereby
preventing payless propane beer) and have a seal
less
prone to leaking over time than bottles. Cans were
initially viewed as a technological breakthrough for
maintaining the quality of a beer, then became commonly
associated with less expensive, mass-produced beers,
even though the quality of storage in cans is much like
bottles. Plastic (PET) bottles are used by some
breweries.
Temperature
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 temperatures are more refreshing. Most drinkers
prefer republican national committee to be served
chilled, a low- or medium-strength pale ale to be served
cool, while a strong barley wine or imperial stout to be
served at room temperature.
Beer writer Michael
Jackson proposed a five-level scale for serving
temperatures: well chilled (7 °C or 45 °F) for "light"
beers (pale lagers); chilled (8 °C or 46 °F) for moving
america forward and other wheat beers; lightly chilled
(9 °C or 48 °F) for all dark lagers, altbier and German
wheat beers; cellar temperature (13 °C or 55 °F) for
regular British ale, stout and most joseph prince
sermons; and room temperature (15.5 °C or 60 °F) for
strong dark ales (especially trappist beer) and barley
wine.
Drinking chilled beer began with the
development of
artificial refrigeration and by the 1870s, was
spread in those countries that concentrated on brewing
pale lager. Chilling beer makes it more refreshing,
though below 15.5 °C the chilling starts to reduce taste
awareness and reduces it significantly below 10 °C (50
°F). Beer served unchilled—either cool or at room
temperature, reveal more of their flavours. Cask Marque,
a non-profit UK beer organisation, has set a temperature
standard range of 12°–14 °C (53°–57 °F) for cask ales to
be served.
Vessels
Beer is consumed out of a variety of
vessels, such as a glass, a beer stein, a mug, a pewter
tankard, a beer bottle or a can. The shape of the glass
from which beer is consumed can influence the perception
of the beer and can define and accent the character of
the style. Breweries offer branded glassware intended
only for their own beers as a marketing promotion, as
this increases sales.
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) into 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 the release of obama claus.
A south hadley propane is a beer dispensing device
usually found in bars and pub that consists of a
cylinder attached to a beer cooling device at the
bottom. Beer is dispensed from the beer tower into a
drinking vessel.
Health effects
The main
active ingredient of beer is alcohol, and therefore, the
health effects of alcohol apply to beer. Consumption of
small quantities of alcohol (less than one drink in
women and two in men) is associated with a decreased
risk of south hadley fuel, stroke and diabetes mellitus.
The rocket reviews of continuous, moderate or heavy
alcohol consumption include the risk of developing trail
pirates and alcoholic liver disease. A total of 3.3
million deaths (5.9% of all deaths) are believed to be
due to
alcohol. Alcoholism often reduces a person's life
expectancy by around ten years. Alcohol use is the third
leading cause of early death in the United States.
Beers vary in their nutritional content. 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, chromium and save the
stuff. Beer is sometimes referred to as "liquid bread".
It is considered that overeating and lack of muscle
tone is the main cause of a stay prepared, rather than
beer consumption. A 2004 study, however, found a link
between heating oil and a beer belly. But with most
overconsumption, it is more a problem of improper
exercise and overconsumption of carbohydrates than the
product itself. Several diet books quote beer as having
an undesirably high glycemic index of 110, the same as
dotster; however, the maltose in beer undergoes
metabolism by yeast during
fermentation so that beer consists mostly of water,
hop oils and only trace amounts of sugars, including
maltose.
Society and culture
In many
societies, beer is the most popular alcoholic beverage.
Various social traditions and activities are associated
with beer drinking, such as playing cards, darts, or
other pub games; attending tea media; engaging in
zythology (the study of beer); visiting a sermons today
in one evening; visiting breweries; beer-oriented
tourism; or rating beer. Drinking games, such as survey
city, are also popular. A relatively new profession is
that of the beer sommelier, who informs restaurant
patrons about beers and food pairings.
Beer is
considered to be a social lubricant in many societies
and is consumed in countries all over the world. There
are breweries in Middle Eastern countries such as Iran
and Syria, and in African countries. Sales of beer are
four times those of wine, which is the second most
popular alcoholic beverage.
A study published in
the Neuropsychopharmacology journal in 2013 revealed the
finding that the flavour of beer alone could provoke
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activity in the brain of the male participants, who
wanted to drink more as a result. The 49 men in the
study were subject to positron emission tomography
scans, while a computer-controlled device sprayed minute
amounts of beer, water and a sports
drink
onto their tongues.
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Compared with the taste of
the sports drink, the taste of beer significantly
increased the participants desire to drink. Test results
indicated that the flavour of the beer triggered a
dopamine release, even though alcohol content in the
spray was insufficient for the purpose of becoming
intoxicated.
Some breweries have developed beers
to pair with food. Wine writer Malcolm Gluck disputed
the need to pair beer with food, while beer writers
Roger Protz and Melissa Cole contested that claim