Portal:Beer/Sandbox
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Introduction
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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.
Some of the earliest writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating it, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, a recipe for it.
Beer is distributed in bottles and cans and is also commonly 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 modern beer is usually around 4% to 6% alcohol by volume (ABV).
Beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as activities like pub crawling, pub quizzes, and pub games. (Full article...)
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Pub with No Beer sign in Ingham Australia
"A Pub with No Beer" is the title of a humorous country song made famous by country singers Slim Dusty (in Australia, the United Kingdom and the United States) and Bobbejaan Schoepen (in Belgium, the Netherlands, Germany and Austria).
Gordon Parsons wrote and arranged the song about his local pub at Taylors Arm, New South Wales, adapted from Irish poet Dan Sheahan's original poem "A Pub Without Beer" about the Day Dawn Hotel in Ingham, North Queensland, now known as Lees Hotel, Ingham, Queensland, and set to the tune of Stephen Foster's Beautiful Dreamer. The song gently explores the "devastation" caused to a pub and its community when its beer supply is interrupted. (Full article...) - Image 2
Kölsch (German pronunciation: [kœlʃ]) is a style of beer originating in Cologne (Köln), Germany. It has an original gravity between 11 and 14 degrees Plato (specific gravity of 1.044 to 1.056). In appearance, it is bright and clear with a straw-yellow hue.
Since 1997, the term "Kölsch" has had a protected geographical indication (PGI) within the European Union, indicating a beer that is made within 50km (31mi) of the city of Cologne and brewed according to the Kölsch Konvention as defined by the members of the Cologne Brewery Association (Kölner Brauerei-Verband). Kölsch is one of the most strictly defined beer styles in Germany: according to the Konvention, it is a pale, highly attenuated, hoppy, bright (i.e. filtered and not cloudy) top-fermenting beer, and must be brewed according to the Reinheitsgebot. (Full article...) - Image 3Beer in China first was brewed in 7000 BC, and remained the dominant alcoholic beverage through the Han dynasty, after which it was eclipsed by the production of rice wine. Modern brewing appeared in the late 1800s, brought to China by Europeans who brewed pale lagers, such as Tsingtao. Both beer production and consumption of local and imported brands grew increasingly popular in the 20th century. In the 21st century, China became the world's largest consumer of beer, commercial scale brewing expanded, and craft beer began to spread beyond expatriate communities and make inroads amongst the Chinese population. (Full article...)
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In Italy, beer is considered an ideal accompaniment to pizza.
Italy is considered to be part of the wine belt of Europe. Nevertheless, beer, particularly mass-produced pale lagers, are common in the country. It is traditionally considered to be an ideal accompaniment to pizza; since the 1970s, beer has spread from pizzerias and has become much more popular for drinking in other situations.
In the seventh century BC in Sicily, the Phoenicians traded and consumed beer. In Piedmont, Pombia, Province of Novara, an archaeological investigation found tombs from the Golasecca culture, including a tomb from 560 BC containing traces of beer. Ancient Rome knew of beer and produced small amounts, but the systems of production were destroyed in various barbarian invasions. The first medical school, the Schola Medica Salernitana, praised the substance stating that it "supports old age, flows through the veins, increases well-being, and strengthens the blood". (Full article...) - Image 5
A glass of lager from Bitburger, a German brewery
Lager (/ˈlɑːɡər/) is a type of beer brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented.
As well as maturation in cold storage, most lagers are distinguished by the use of Saccharomyces pastorianus, a "bottom-fermenting" yeast that ferments at relatively cold temperatures. (Full article...) - Image 6
Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula CH3CH2OH. It is an alcohol, with its formula also written as C2H5OH, C2H6O or EtOH, where Et stands for ethyl. Ethanol is a volatile, flammable, colorless liquid with a characteristic wine-like odor and pungent taste. As a psychoactive depressant, it is the active ingredient in alcoholic drinks, and the second most consumed drug globally behind caffeine.
Ethanol is naturally produced by the fermentation process of sugars by yeasts or via petrochemical processes such as ethylene hydration. Historically it was used as a general anesthetic, and has modern medical applications as an antiseptic, disinfectant, solvent for some medications, and antidote for methanol poisoning and ethylene glycol poisoning. It is used as a chemical solvent and in the synthesis of organic compounds, and as a fuel source. Ethanol also can be dehydrated to make ethylene, an important chemical feedstock. As of 2023, world production of ethanol was 29,590,000,000 US gallons (112.0 gigalitres), coming mostly from the U.S. (51%) and Brazil (26%). (Full article...) - Image 7
A beer can chicken after being grilled
Beer can chicken (also known as chicken on a throne, beer butt chicken, coq au can, dancing chicken) is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking. The chicken is then stood up on the can and its legs vertically, and slow-cooked over indirect heat, usually over a propane gas or charcoal grill. The process is meant to add moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish. Some people are avid proponents of the dish, while others have contended that the efficacy of using the beer is overrated, and that the science regarding beer can chicken is debatable. It has been suggested that the dish possibly originated in the U.S. state of Louisiana. (Full article...) - Image 8Beer in India has been prepared from rice or millet for thousands of years. In the 18th century, the British introduced European beer to India. Beer is not as popular as stronger alcoholic beverages like desi daru and Indian-made foreign liquor, such as Indian whiskey. The most popular beers in India are strong beers.
Beer-like sura has been produced in India since the Vedic era (c. 1500–1200 BCE, Rig Veda), rice beer has been produced by the native tribes since ancient times, European beer imports to India from England started in 1716, introduced by the British raj. Lion beer, produced continuously since the 1820s, is Asia's first beer brand, and the first Indian brewed European style beer. (Full article...) - Image 9
Saison Dupont Vieille Provision, the archetype for modern saisons
Saison (French, "season," French pronunciation: [sɛzɔ̃]) is a pale-colored ale that is highly carbonated, dry, fruity, spicy, and often bottle conditioned. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. Along with several other varieties, it is generally classified as a farmhouse ale. (Full article...) - Image 10
A bag of wheat, often used as an adjunct
In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). 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. (Full article...) - Image 11
A glass of porter, showing characteristic dark body
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.
The popularity of porter was significant. It became the first beer style to be brewed around the world, and production had commenced in Ireland, North America, Sweden, and Russia by the end of the 18th century. (Full article...) - Image 12
Beer (known as bia in Swahili) and alcohol is an integral part of Tanzanian society and local brands hold a strong sense of national pride among the Tanzanian population. There is a considerable amount of brewing and drinking done in the country. Tanzania ranks 6th in Africa for beer consumption and contributes to over 3% of the African consumption. However, over 90% of the national consumption is either homemade or from the informal sector. Bottled beer is expensive for the majority of the population and is almost 6 times more expensive than the maize beers. Nonetheless, beer sales and taxes are a vital part of the Tanzanian economy.
Beer is largely dominated by Tanzania Breweries Limited and East African Breweries Limited under the local company Serengeti Breweries Limited. Both companies have some of the largest revenues in the country and are listed on the stock exchange. Tanzania Breweries Limited is the largest taxpayer in the country and made over 3 trillion Tanzanian shillings in revenue in 2022. (Full article...) - Image 13
Can of Finnish Olvi beer
Finland has a long history of beer (Finnish: olut) dating back to the Middle Ages. The oldest still-existing commercial brewery in Finland and the other Nordic countries is Sinebrychoff, founded in 1819. The Finnish Beer Day (suomalaisen oluen päivä) is celebrated on 13 October to commemorate the founding of the Sinebrychoff brewery and the birth of Finnish beer. The largest Finnish brewers are Hartwall, Olvi and Sinebrychoff. Most of the beers brewed in Finland are pale lagers. , Finland's standing is 23rd in per capita consumption of beer: Finnish people consume 70.2 litres (15.4 imp gal; 18.5 US gal) of beer annually per capita, while the total annual consumption is 393 million litres (86,000,000 imp gal; 104,000,000 US gal). (Full article...) - Image 14
A thatched country pub, the Williams Arms, near Braunton, Devon, England
A pub (short for public house) is a drinking establishment licensed to serve alcoholic drinks for consumption on the premises. The term first appeared in the late 17th century, to differentiate private houses from those open to the public as alehouses, taverns and inns. Today, there is no strict definition, but CAMRA states a pub has four characteristics:- is open to the public without membership or residency
- serves draught beer or cider without requiring food be consumed
- has at least one indoor area not laid out for meals
- allows drinks to be bought at a bar (i.e., not only table service)
The history of pubs can be traced to taverns in Roman Britain, and through Anglo-Saxon alehouses, but it was not until the early 19th century that pubs, as they are today, first began to appear. The model also became popular in countries and regions of British influence, where pubs are often still considered to be an important aspect of their culture. In many places, especially in villages, pubs are the focal point of local communities. In his 17th-century diary, Samuel Pepys described the pub as "the heart of England". (Full article...) - Image 15
Köstritzer Schwarzbier
Schwarzbier (German: [ˈʃvaʁt͡sˌbiːɐ̯] ⓘlit. 'black beer') is a dark lager that originated in Germany. It has an opaque, black colour with hints of chocolate or coffee flavours, and is generally around 5% ABV. It is similar to stout in that it is made from roasted malt, which gives it its dark colour. (Full article...)
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- ... that Massachusetts Bay Transportation Authority general manager Phillip Eng brews his own beer?
- ... that brewer Sophie de Ronde is allergic to most beer?
- ... that at the 1965 World Pentathlon Championships, Herbert Polzhuber was said to have drunk ten beers and a bottle of cognac before firing his pistol at the ground and passing out?
- ... that Fred G. Sullivan's film The Beer-Drinker's Guide to Fitness and Filmmaking depicts Sullivan being humiliated with mud and whips for the failings of his previous film?
- ... that 100 beerhouses were licensed in Brighton (population 40,000) in the first week after the Beerhouse Act 1830 was enacted?
- ... that Pope Pius IX gave the monks of Saint Vincent Archabbey permission to brew Saint Vincent Beer?
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General images
- Image 3Irish Craft Beer Festival, 2015 (from Craft beer)
- Image 4Philistine pottery beer jug (from History of beer)
- Image 5Diatomaceous earth, used to create a filtration bed (from Brewing)
- Image 7A selection of French craft beers (from Craft beer)
- Image 10Yeast ring used by Swedish homebrewers in the 19th century to preserve the yeast between brewing sessions. (from History of beer)
- Image 14Robohop, a session IPA from Cervisiam in Oslo, Norway (from Craft beer)
- Image 15A replica of ancient Egyptian beer, brewed from emmer wheat by the Courage brewery in 1996 (from History of beer)
- Image 16Open vessels showing fermentation taking place (from Brewing)
- Image 19World beer consumption per capita (from History of beer)
- Image 20Lauter tun (from Brewing)
- Image 21A beer sommelier tapping a barrel for a taste at Nebraska Brewing Company (from Craft beer)
- Image 23A can of Juicy Ass IPA from Flying Monkeys Craft Brewery in Barrie, Ontario, Canada (from Craft beer)
- Image 24Alulu beer receipt recording a purchase of "best" beer from a brewer, c. 2050 BCE, from the Sumerian city of Umma in ancient Iraq. (from History of beer)
- Image 25Bottling beer in a modern facility, 1945, Australia (from History of beer)
- Image 26Traditional fermenting building (center) and modern fermenting building (left) in Pilsner Urquell Brewery (Czech Republic) (from History of beer)
- Image 27Cask ales with gravity dispense at a beer festival (from Brewing)
- Image 29A 16th-century brewery (from Brewing)
- Image 30A funerary model of a bakery and brewery, from the Eleventh dynasty of Egypt, c. 2009–1998 BCE (from History of beer)
- Image 35Microbreweries, regional breweries, and brew pubs per capita (from Craft beer)
- Image 38Spent grain, a brewing by-product (from Brewing)
- Image 39D. G. Yuengling & Son is the oldest operating brewing company in the US, established in 1829. It is also the largest craft brewer, and the 6th largest brewing company overall. (from Craft beer)
- Image 42Bill Urquhart at Litchborough Brewery (from Craft beer)
- Image 44Brew kettles at Brasserie La Choulette in France (from Brewing)
- Image 45A 16th-century brewery (from History of beer)
- Image 46Modern closed fermentation vessels (from Brewing)
- Image 47The Alulu beer receipt records a purchase of "best" beer from a brewer, c. 2050 BC from the Sumerian city of Umma in Mesopotamia (ancient Iraq). (from Brewing)
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