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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]]

OverviewAI-generated

Beer is a mixture and commodity with a history dating back to 3500 BCE. It is produced by breweries and made from materials including Hordeum vulgare, hops, water, and yeast. The beverage has the characteristic of bitterness. Its production involves specific ingredients such as hops, water, and yeast.

Nutritional information for beer includes 59 kcal of energy, 0.6 g of fat, 12.8 g of carbohydrates, and 8.7 g of proteins. It contains 1.7 g of sugars, 2.9 g of fiber, and 0.39 g of salt. The product is classified under the beers category in Openfoodfacts, with a Nutri-Score of c and a Nova classification of 3. There are 179 listed products in this category.

The subject is associated with the Unicode characters 🍺 and 🍻. It holds the 2022 Harmonized System Code 2203. Beer is referenced by 4,364 other encyclopedia articles. It is described by sources including the Pauly–Wissowa, Brockhaus and Efron Encyclopedic Dictionary, and the Encyclopædia Britannica 11th edition. The topic has a carbon footprint of 1.

Synthesized by Vinony from 37 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still 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

Browse on Open Food Facts →

via Open Food Facts · ODbL

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

via PubMed

~37 min read

Encyclopedic overview

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.

Excerpted from Wikipedia’s “beer” article, available under the CC BY-SA 4.0 licence.