| Beer is one of the oldest and most consumed | | | | Sugar extracted from grains is metabolized by |
| alcoholic beverage produced by brewing and | | | | microorganism known as yeast, it is the yeast |
| fermentation of starches derived from cereals. | | | | only who is responsible for fermentation in beer. |
| Wheat,corn,rice and malted barley are commonly | | | | Yeast not only ferment beer but also influence |
| used for brewing the beer. While brewing beer | | | | the character and flavour of beer. Sugar |
| sometimes herbs or fruits are also be added to | | | | extracted from grains produces carbon dioxide |
| give flavor and color to beer. Alcoholic beverages | | | | and alcohol which turns wort into beer. Common |
| which are fermented from non-starch sources | | | | method of categorizing beer is from the yeast |
| such as grape juice(wine) or mead are not | | | | which is used in fermentation process. Top |
| classified as beer. | | | | fermented yeast is used to brewed the ales. The |
| History of beer | | | | important distinction between ale and lagers is |
| Beer is recorded in the written history of ancient | | | | that ale is fermented at higher temperature due |
| Egypt and is one of the oldest beverages | | | | to which ale ferment more quickly then lagers. |
| approximately dating back to the 6th century B.C. | | | | Real Ale is the natural product which is left inside |
| European monasteries also started making and | | | | container after brewing to get mature and then it |
| selling beer by the end of 7th century A.D. During | | | | is went through secondary fermentation process |
| the industrial revolution production of the beer | | | | which leads to formation of CO2 which in turn |
| moved from domestic manufacturing to industrial | | | | increases the pressure in flask which forces it out |
| manufacturing. Beer like beverages were | | | | of container and then it is being poured. |
| independently invented through out the various | | | | Serving |
| cultures mainly because any substance containing | | | | Common method of serving the draught beer is |
| carbohydrates like sugar or starch can easily | | | | from a pressurised keg used in bars around the |
| undergo fermentation. During the thirteen century | | | | world. The keg is pressurised with carbon dioxide |
| making the beer and selling beverages from home | | | | which drives the beer out from the tap of keg. |
| was a mean of supplementing family income. | | | | While bottling the beer mostly beer is filtered to |
| Ingredients | | | | make it yeast free. Now a days beer is mostly |
| The basic ingredients of beer are water, starch | | | | sold in cans. It is advisable to preserve the beer in |
| and yeast. Sometimes secondary starch sources | | | | cans because it protects the beer from light and |
| are used such as wheat, rice and sugar, these | | | | also from leakage. Taste of beer also depends on |
| sources are used as low cost substitute for | | | | the temperature of beer at which it is served, |
| malted barley. | | | | some like chilled beer and some like beer |
| Water is very important to beer because minerals | | | | preserved at room temperature and also some |
| in water influence the character of beer made | | | | add ice to it to make it more chilled. |
| from it that is the reason beer is composed | | | | Health effects |
| mostly of water. Water of different regions are | | | | It is said that moderate consumption of alcohol |
| different in mineral components as a result quality | | | | reduces risk level of cardiac diseases. Beer is also |
| of beer in one region is different from quality of | | | | referred as "liquid bread" , beer contains significant |
| beer in another region. Hence, it is argued that | | | | amount of nutrients because it is said that |
| minerals of water have influence on quality of | | | | brewer's yeast is rich source of nutrients. A study |
| beer. | | | | found that beer which has low quantity of alcohol |
| Fermentable in the beer is provided by the starch | | | | may posses the anti-cancer properties and also |
| source of the beer and hence, it is the key | | | | reduces the risk of cardiovascular diseases. It is |
| determinant of the character of beer. Malted grain | | | | consider that overeating and lack of proper |
| is the most common starch source used in beer, | | | | exercise is a result of beer belly rather then |
| malted grain produces enzymes that converts | | | | product itself. |
| starches in grain into fermentable sugar. Colour of | | | | There is conclusive evidence that heavy |
| beer will depend upon the colour of malted grains, | | | | consumption of alcohol can lead to liver problems |
| that means darker the grains darker will be the | | | | and other health related problems, however |
| beer. For flavouring and preserving the beer | | | | moderate consumption of alcohol or beer has |
| flower of hop vine is used. Hop is also used to | | | | quite a few many benefits as it is full of nutrients |
| balance the sweetness of malted grains, as it | | | | and also beer is mostly composed of water which |
| contributes to bitterness of beer. | | | | is source of many minerals. |