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Beer is an alcoholic beverage 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. 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. 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.
Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
Kriek lambic is a style of Belgian beer, made by fermenting lambic with sour Morello cherries. Traditionally "Schaarbeekse krieken" from the area around Brussels are used. As the Schaarbeek type cherries have become more difficult to find, some brewers have replaced these with other varieties of sour cherries, sometimes imported.
Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beer include gueuze, kriek lambic, and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.
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India pale ale (IPA) is a hoppy beer style within the broader category of pale ale.
Framboise is a Belgian lambic beer fermented with raspberry.
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Brasserie-Brouwerij Cantillon is a small Belgian traditional family brewery based in Anderlecht, Brussels. Cantillon was founded in 1900 and exclusively brews lambic beers.
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 brewing, adjuncts are unmalted grains or grain products used in brewing beer which supplement the main mash ingredient. This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used.
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Beer is produced through steeping a sugar source in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BC, and archeological evidence suggests that this technique was used in ancient Egypt. Descriptions of various beer recipes can be found in Sumerian writings, some of the oldest known writing of any sort. Brewing is done in a brewery by a brewer, and the brewing industry is part of most western economies. In 19th century Britain, technological discoveries and improvements such as Burtonisation and the Burton Union system significantly changed beer brewing.
Sour beer is beer which has an intentionally acidic, tart, or sour taste. Sour beer styles include Belgian lambics and Flanders red ale and German Gose and Berliner Weisse.
A seasonal beer is a beer that is typically brewed during or for a particular season, holiday or festival period. Many breweries produce seasonal beers. Seasonal beers may be produced when fresh ingredients are available during various seasons, per climatic conditions during the time of the year, and also as a tradition. Furthermore, seasonal beer is produced based upon seasons, holidays, festivals and events.
Porter is a style of beer first brewed in London, England, in the early 18th century. The name is believed to have originated from its popularity with porters.
Ale is a type of beer, brewed using a warm fermentation method. In medieval England, the term referred to a drink brewed without hops.
de Garde Brewing is a brewery based in Tillamook, Oregon. de Garde is one of very few breweries in the United States to use all spontaneous fermentation, in which beer in a coolship takes in wild yeasts from the air; the beer is then aged, sometimes with fruit added, in foeders. In 2016, they won the fifth best brewery in the world award from RateBeer, and were named the best brewer in Oregon.
References
- ↑ Garrett Oliver (9 Sep 2011). The Oxford Companion to Beer. Oxford University Press. p. 445. ISBN 9780195367133.
- ↑ Garrett Oliver (9 Sep 2011). The Oxford Companion to Beer. Oxford University Press. p. 552.
- ↑ Garrett Oliver (9 Sep 2011). The Oxford Companion to Beer. Oxford University Press. p. 373.
- ↑ "Fruitbier.be". Archived from the original on 2018-08-03. Retrieved 2019-12-22.
- ↑ Watkins, George (1767). The Compleat English Brewer. London: Printed for J. Cooke. p. 123.
- ↑ Brande, W. (1830). The Town and Country Brewery Book. London: Published by Dean and Munday. pp. 149-150.
- ↑ Ellis, William (1737). The London and Country Brewer 3rd ed. London: Printed for J. and J. Fox. pp. 31-32 (The third Part).
- ↑ Evelyn, John (1670). Sylva, or, A Discourse of Forest-Trees. London: Printed by Jo. Martyn and Ja. Allestry. p. 71.
- ↑ Moxon, Elizabeth (1775). English Housewifery 11th ed. Leeds: Printed by Griffith Wright. p. 142.