![]() In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. See also: Ale § Etymology Old English: Beore 'beer' īeer 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. The strength of beer is usually around 4% to 6% alcohol by volume (ABV). 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. īeer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. ![]() The earliest beer found was in the Carmel Mountains near Haifa in Israel. 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. In commercial brewing, natural carbonation is often replaced with forced carbonation. ![]() ![]() Other flavouring agents, such as gruit, herbs, or fruits, may also be used. Most beer is brewed with hops, which add bitterness and act as a preservative and stabilising agent. The fermentation of the starch sugars in the wort produces ethanol and carbonation. Schlenkerla Rauchbier, a smoked beer, being poured from a cask into a beer glassīeer is an alcoholic drink 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. ![]()
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