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Larger quantities of beer foam than shown atop this glass caused a stir in 1990s England when people received less than a pint (568 ml) of beer for the price of a pint.
A beer is any variety of alcoholic beverages produced by the fermentation of starchy material derived from grains or other plant sources. The production of beer and some other alcoholic beverages is often called brewing. Historically, beer was known to the Sumerians, Egyptians, and Mesopotamians, and dates back at least as far as 4,000 BC. Because the ingredients used to make beer differ from place to place, beer characteristics (type, taste, and colour) vary widely.
Typically, beers are made from water, maltMalting is a process applied to cereal grains, and the term malt can refer to several products of the process: grains to which this process has been applied, e. malted barley, sugar derived from such grains and heavy in maltose, e. baker's malt, or a proded barley, hopsNote: hops redirects here. See also: Hops (restaurant). Hops Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Rosales Family: Cannabaceae Genus Humulus Species lupulus Binomial name Humulus lupulus Hops are th, and fermented by yeastSaccharomyces cerevisiae is a yeast used in both baking and brewing. Yeast are a group of unicellular fungi a few species of which are commonly used to leaven bread and ferment alcoholic beverages. Most yeasts belong to the division Ascomycota. A few yeas. The addition of other flavourings or sources of sugarThis article deals with sugar as food and as an important, widely traded commodity; the word also has other uses; see Sugar (disambiguation A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alte is not uncommon.
Because beer is composed mainly of water, the source of the water and its characteristics have an important effect on the character of the beer. Many beer styles were influenced or even determined by the characteristics of the water in the region.
Among malts, barleyBarley Barley field Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Poales Family: Poaceae Genus Hordeum Species Hordeum arizonicum ''Hordeum brachyantherum ''Hordeum bulbosum ''Hordeum californica ''Hordeum dep malt is the most often and widely used owing to its high enzymeAn enzyme is a protein, or protein complex, that catalyzes a chemical reaction. Like any catalyst, enzymes work by lowering the activation energy of a reaction, thus allowing the reaction to proceed to its steady state or completion much faster than it ot content (which facilitates the breakdown of the starch into sugars) but other malted and unmalted grains are widely used, including wheat, rice, maize, oats, and rye.
Hops are a relatively recent addition to beer, having been introduced only a few hundred years ago. They contribute a bitterness that balances the sweetness of the malt and have a mild antibiotic effect that favours the activity of brewer's yeast over less desirable organisms. Enzymes in yeast, in a process called fermentation, metabolize the sugars extracted from the grains, producing many compounds including alcohol and carbon dioxide. Dozens of strains of natural or cultured yeasts are used by brewers, roughly sorted into three kinds: ale or top-fermenting, lager or bottom fermenting, and wild yeasts. Top-fermenting means that the yeast ferments in the top of the fermenting vessel. Conversely, bottom-fermenting means that the yeast ferments in the bottom of the fermenting vessel. The scientific name for ale yeast is Saccharomyces cerevisiae, an important model organism in molecular and cell biology; Saccharomyces carlsbergensis is the scientific name for lager yeast.
One pint of beer typically contains about two units of alcohol, although alcohol content can vary significantly with style and brewer.
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