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beer

Also known as brew

thumb|Schlenkerla Rauchbier, a traditional [[smoked beer, being poured from a cask into a beer glass]]

AI overview

Beer is an alcoholic beverage made through the fermentation of grains, and it has been brewed in many cultures for thousands of years in countless regional varieties. It matters because it remains one of the world's most widely consumed drinks and plays important roles in social gatherings, culinary traditions, and local economies.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 179 products

cNutri-Score

3NOVA · Processed food

Energy: 59 kcal
Fat: 0.6 g
— of which saturates: 0.3 g
Carbohydrates: 12.8 g
— of which sugars: 1.7 g
Fibre: 2.9 g
Protein: 8.7 g
Salt: 0.39 g

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Research

46,343 papers

Biopreservation of beer: Potential and constraints.ReviewBiotechnology advances · 2022Kordialik-Bogacka EDOI: 10.1016/j.biotechadv.2022.107910
Beer and Microbiota: Pathways for a Positive and Healthy Interaction.ReviewNutrients · 2023Zugravu CA, Medar C, Manolescu LSC et al.DOI: 10.3390/nu15040844
Beer and its non-alcoholic compounds in health and disease.ReviewCritical reviews in food science and nutrition · 2020Osorio-Paz I, Brunauer R, Alavez SDOI: 10.1080/10408398.2019.1696278
Beer and breastfeeding.ReviewAdvances in experimental medicine and biology · 2000Koletzko B, Lehner FDOI: 10.1007/0-306-46830-1_2
Proteomics and glycoproteomics of beer and wine.ReviewProteomics · 2022Liu S, Kerr ED, Pegg CL et al.DOI: 10.1002/pmic.202100329
Spectroscopy grains, beer composition and safety.ReviewAdvances in food and nutrition research · 2025Fox GDOI: 10.1016/bs.afnr.2025.06.003
Beer Molecules and Its Sensory and Biological Properties: A Review.ReviewMolecules (Basel, Switzerland) · 2019Humia BV, Santos KS, Barbosa AM et al.DOI: 10.3390/molecules24081568
Factors influencing the choice of beer: A review.ReviewFood research international (Ottawa, Ont.) · 2020Betancur MI, Motoki K, Spence C et al.DOI: 10.1016/j.foodres.2020.109367

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Wikidata facts

Image: NCI Visuals Food Beer.jpg

Show 12 more facts

Commons category: Beer
equivalent class: aims.fao.org/aos/agrovoc/c_864
Commons gallery: Beer
Unicode character: 🍻
start time: 3500-00-00
2022 Harmonized System Code: 2203
carbon footprint: 1
P8168: Dâmbovița
exact match: purl.obolibrary.org/obo/ENVO_01000015
NCI Thesaurus ID: C66824
social media followers: 458316
hashtag: beer

Sources (10)

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~37 min read

Article

32 sections

Contents

Etymology
History
Prehistory
Early civilisations
Medieval
Modern
Brewing
Process
Ingredients
Industry
Varieties
Top-fermented beers
Bottom-fermented beers
Lambic
Non-barley beers
Measurement
Colour
Strength
Serving
Draught
Packaging
Temperature
Vessels
Chemistry
Nutrition
Health effects
Society and culture
See also
References
Bibliography
Further reading
External links

thumb|Schlenkerla Rauchbier, a traditional [[smoked beer, being poured from a cask into a beer glass]]

Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize, rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and one of the most popular of all drinks. 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.