Beer has a rich history in Cyprus where it has been brewed for thousands of years. As a beer brewing country, it is largely known for its popular lager style beer, with the most popular brand being KEO beer. However, there is a growing number of local breweries and a diverse range of beer styles, catering to a rise in demand from both locals and tourists.
In 2021, the annual volume of beer consumed per capita in Cyprus amounted to 47 liters. [1]
Beer has been brewed in Cyprus for millennia, with evidence of beer production dating back to the Bronze Age. Archeological excavations have uncovered pottery vessels and brewing tools used by the ancient Cypriots to brew beer. These findings suggest that beer was an integral part of the daily life and culture of ancient Cyprus. [2]
One of the earliest references to beer in Cyprus can be found in the ancient city of Kition, now known as Larnaca. Inscriptions on clay tablets, dating back to the 13th century BCE, mention a local brewery that produced beer for both local consumption and export to neighboring regions. This indicates that beer was not only a popular beverage among the ancient Cypriots but also a traded commodity. [3] The production of beer in ancient Cyprus was likely done using rudimentary techniques, such as fermenting grains, mainly barley and wheat, in water and allowing the mixture to ferment naturally. The resulting brew would have been a simple, unfiltered beer with a relatively low alcohol content compared to modern beers. [4]
In the 16th century, Cyprus came under Ottoman rule, which had a significant impact on beer production on the island. The Ottoman Empire, a Muslim state, had strict regulations on the production and consumption of alcoholic beverages, including beer. As a result, beer production in Cyprus declined, and the focus shifted towards other agricultural products.
However, with the arrival of British rule in the late 19th century, the brewing industry in Cyprus saw a resurgence. The British, who had a strong beer-drinking culture, established breweries on the island to cater to the needs of their troops stationed in Cyprus. These breweries produced beer using modern brewing techniques and equipment, and the production was mainly aimed at satisfying the demand of the British military personnel.
One of the notable breweries established during the British era was the Cyprus Brewery, which was founded in 1937 and became a leading brewery in Cyprus.
In recent years, there has been a craft beer revolution taking place in Cyprus, mirroring the global increase in craft breweries. Craft breweries, also known as microbreweries, are small-scale breweries that produce limited quantities of beer using traditional brewing techniques, often with locally sourced ingredients. These breweries offer unique and innovative beer styles that cater to the evolving tastes and preferences of beer drinkers.
Cyprus has witnessed the emergence of several local craft breweries that have been gaining popularity among beer enthusiasts. [5] These breweries, such as the Aphrodite's Rock Brewing Company, [6] the Pivo Microbrewery, [7] and Lofou Microbrewery, [8] have been pushing the boundaries of traditional beer styles and experimenting with local ingredients, such as carob, honey, and citrus fruits, to create distinctive and flavourful brews. These craft breweries have also been actively promoting the culture of beer through educational events, tastings, and collaborations, fostering a sense of community among beer enthusiasts in Cyprus.
Beer has become more than just a beverage in modern Cypriot society; it has also taken on cultural significance. Beer festivals and events have become a popular part of the social calendar in Cyprus, where locals and tourists alike come together to celebrate the art of brewing and enjoy a variety of beer styles. These events provide a platform for local breweries to showcase their products, promote the culture of beer, and foster a sense of community among beer lovers. [9] [10]
Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. Beer is produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The fermentation of the starch sugars in the wort produces ethanol and carbonation in the beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation.
Beer in China has become increasingly popular in the 20th century, both local and imported brands. Most Chinese beers are pale lagers, such as Tsingtao.
Craft beer is a beer that has been made by craft breweries, which typically produce smaller amounts of beer, than larger "macro" breweries, and are often independently owned. Such breweries are generally perceived and marketed as emphasising enthusiasm, new flavours, and varied brewing techniques.
Beer was introduced to Canada by European settlers in the seventeenth century. The first commercial brewery was La Brasseries du Roy started by New France Intendant Jean Talon, in Québec City in 1668. Many commercial brewers thrived until prohibition in Canada. The provincial and federal governments' attempt to eliminate "intoxicating" beverages led to the closing of nearly three quarters of breweries between 1878 and 1928. It was only in the second half of the twentieth century that a significant number of new breweries opened up. The Canadian beer industry now plays an important role in Canadian identity, although globalization of the brewing industry has seen the major players in Canada acquired by or merged with foreign companies, notably its three largest beer producers: Labatt, Molson and Sleeman. The result is that Moosehead, with an estimated 3.8 percent share of the domestic market in 2016, has become the largest fully Canadian-owned brewer.
Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were 304 breweries in Belgium, including international companies, such as AB InBev, and traditional breweries, such as Trappist monasteries. On average, Belgians drink 68 litres 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.
In the United States, beer are manufactured in breweries which range in size from industry giants to brew pubs and microbreweries. The United States produced 196 million barrels (23.0 GL) of beer in 2012, and consumes roughly 28 US gallons (110 L) of beer per capita annually. In 2011, the United States was ranked fifteenth in the world in per capita consumption, while total consumption was second only to China.
Beer in South Africa has a long history, with a corporate history dating back to the early 20th century.
Beer in Africa, especially lager, is produced commercially in most African countries, and indigenous people also make varieties of beer. Beer is served in various locales, from neighbourhood shebeens to upscale bars. Many countries have standardized beer bottle sizes, which are cleaned and re-used, so when buying beer at a store, people often must pay a deposit on the bottle and the price of the beer. An alternative to glass-bottle beers is local beer sold in tetra-pak style paper cartons.
Beer in Japan mostly comes from the country's four major breweries, Asahi, Kirin, Sapporo and Suntory, which mainly produce pale lagers around 5% ABV. Beer is immensely popular, far ahead of sake consumption.
Beer, called maekju in Korean, was first introduced to Korea in the early 20th century. Seoul's first brewery opened in 1908. Two current major breweries date back to the 1930s. The third brewery established in Korea, Jinro Coors Brewery, was founded in the 1990s. It was later acquired by Oriental Breweries (OB). Hite Breweries's former name was Chosun Breweries, which was established in 1933. The company changed its name to Hite Breweries in 1998. OB Breweries established as Showa Kirin Breweries in 1933. The company changed its name to OB Breweries in 1995.
Beer in Asia began when beer was produced in Sumer, Mesopotamia circa 6000 years ago. It was introduced by Europeans in the 19th century, with modern breweries established in British India, the Dutch East Indies, China, and Japan. Asia's first modern brewery was established in 1830 in India entirely using European brewing technology.
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.
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi. Brewing was initially a cottage industry, with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built.
Most beer sold in France is pilsner lager, mass-produced by major breweries which control over 90% of the market, although there are also traditional beer styles, such as top-fermented Bière de Garde, and a number of microbreweries.
Corn beer is a beer style made from corn (maize). The drink is a traditional beverage in various cuisines. Chicha, the best-known corn beer, is widespread in the Andes and local varieties of corn beer exist elsewhere.
The production of beer in New Jersey has been in a state of recovery since Prohibition (1919-1933) and the Great Depression (1929-1945). Currently, the state has 123 licensed breweries: a large production brewery owned by an international beverage company, Anheuser-Busch InBev, and 122 independent microbreweries and 19 brewpubs. The growth of the microbreweries and brewpubs since the 1990s has been aided by the loosening of the state's licensing restrictions and strict alcohol control laws, many of which were a legacy of Prohibition.
Archaeological excavations have exposed artifacts and materials used for the production of beer in Greece dating back to the Bronze Age.
The beer brewing tradition in Lithuania tends to favor the northern part of the country and is centered around the towns of Pasvalys, Pakruojis, Kupiškis and Biržai. The farmhouse brews of the region are highly distinctive, using local ingredients and techniques from past generations. Lithuanian farmhouse beer has a soft, sweetish malty palate, with hops that do not dominate the flavor profile.
Switzerland has a long tradition of brewing, with significant domestic beer production and a growing craft brewing sector.
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