The Beer Portal 
Introduction
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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Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.
Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a multicellular cluster with specialised cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called dimorphic fungi. (Full article...)Selected brand -
Gulden Draak (Dutch for Golden Dragon) is a dark Belgian beer with high alcohol by volume (10.5%), brewed by Brouwerij Van Steenberge in Ertvelde, East Flanders. It is named after the golden dragon at the top of the belfry in Ghent.
There are several variants, including Gulden Draak 9000 Quadruple. (Full article...)Selected biography -
Did you know (auto-generated) -
- ... that Ein Samiya, which provides the water for Taybeh, the first beer brewed in Palestine, was depopulated in 2023 after harassment by neighboring Israeli settlers?
- ... that Figueroa Mountain Brewing Company claimed in 2017 to be brewing beer "around the clock – 22 and a half hours every day" in order to keep up with demand?
- ... that some online social and "Barstool conservatives" spent their Christmas holidays arguing about whether a beer promotional calendar was "demonic"?
- ... that Jaega Wise co-hosted the television series Beer Masters alongside musician James Blunt?
- ... that the country song "Beer Beer, Truck Truck" was based on a viral TikTok video by Erynn Chambers intended to satirize country music?
- ... that 100 beerhouses were licensed in Brighton (population 40,000) in the first week after the Beerhouse Act 1830 was enacted?
Selected brewery -
Camerons Brewery is an English brewery established by John William Cameron in Stranton, Hartlepool, County Durham, in 1865. It is the largest independent brewer in the North East of England, with a brewery capacity of 1.5 million hectolitres (900,000 hl production in 2012) and a tied estate of 75 houses. It is one of the oldest industrial concerns in Hartlepool, and has historically been one of the largest employers.
After one hundred years of growth through brewery acquisitions, the company had an estate of 750 licensed premises throughout the North East and North Yorkshire by the 1960s. The company subsequently struggled as the economy of its trading heartland suffered, and as it underwent a succession of owners with little experience of pub and brewery management. Camerons lost its independence to Ellerman Lines in 1974, and was acquired by the Barclay Brothers in 1983 and then Brent Walker in 1989. Brent Walker spun-off the majority of the tied estate as a separate company called Pubmaster, which was acquired by Punch Taverns in 2003. (Full article...)Selected image -
General images
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Philistine pottery beer jug (from History of beer) -
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A mash tun at the Bass Museum in Burton-upon-Trent (from Brewing) -
Pasteur Street Brewing, Ho Chi Minh City, Vietnam (from Craft beer) -
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A 16th-century brewery (from History of beer) -
A 16th-century brewery (from Brewing)
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Conditioning tanks at Anchor Brewing Company (from Brewing) -
Bottling beer in a modern facility, 1945, Australia (from History of beer) -
Modern closed fermentation vessels (from Brewing) -
Diatomaceous earth, used to create a filtration bed (from Brewing) -
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A yard of ale at Jolly Brewery, Taiwan (from Craft beer) -
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D. 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) -
Irish Craft Beer Festival, 2015 (from Craft beer) -
Lauter tun (from Brewing) -
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A beer sommelier tapping a barrel for a taste at Nebraska Brewing Company (from Craft beer) -
Spent grain, a brewing by-product (from Brewing) -
The 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) -
A funerary model of a bakery and brewery, from the Eleventh dynasty of Egypt, c. 2009–1998 BCE (from History of beer) -
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A selection of French craft beers (from Craft beer) -
A replica of ancient Egyptian beer, brewed from emmer wheat by the Courage brewery in 1996 (from History of beer) -
Traditional fermenting building (center) and modern fermenting building (left) in Pilsner Urquell Brewery (Czech Republic) (from History of beer) -
Põhjala Brewery, Estonia (from Craft beer) -
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Robohop, a session IPA from Cervisiam in Oslo, Norway (from Craft beer) -
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Yeast ring used by Swedish homebrewers in the 19th century to preserve the yeast between brewing sessions. (from History of beer) -
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Spontaneous fermentation at Timmermans in Belgium (from Brewing) -
Alulu 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)
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Brew kettles at Brasserie La Choulette in France (from Brewing) -
Cask ales with gravity dispense at a beer festival (from Brewing) -
Bergenhus microbrewery, Bergen, Norway (from Craft beer) -
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Bill Urquhart at Litchborough Brewery (from Craft beer) -
Casks of real ale from British microbreweries at a beer festival (from Craft beer)
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A can of Juicy Ass IPA from Flying Monkeys Craft Brewery in Barrie, Ontario, Canada (from Craft beer) -
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Gambrinus – king of beer (from History of beer) -
Microbreweries, regional breweries, and brew pubs per capita (from Craft beer) -
World beer consumption per capita (from History of beer) -
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Open vessels showing fermentation taking place (from Brewing)
Beer topics
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Selected quote -
| “ | Well ya see, Norm, it's like this... A herd of buffalo can only move as fast as the slowest buffalo, and when the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members. In much the same way, the human brain can only operate as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells, but naturally it attacks the slowest and weakest brain cells first. In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine. That's why you always feel smarter after a few beers. | ” |
The Buffalo Theory as explained on an episode of Cheers by Cliff Clavin to his drinking buddy, Norm Peterson |
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WikiProjects
WikiProject Beer is an association of Wikipedians with an interest in beer and beer-related subjects. They have come together to coordinate the development of beer and brewery articles here on Wikipedia. Additionally, other groups have formed other projects that entertain subjects that are directly related to beer, bartending and pubs. Additionally, the mixed drinks project covers topics that include beer cocktails. If any of these subjects pique your interest, please feel free to visit their projects. These groups would love to have you participate!
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