Matlhogonolo Mothibedi Valela ( CEO )
113-813: The Delta Corporation is a beer and soft drink company of Zimbabwe . The company is headquartered in Harare and is listed on the Zimbabwe Stock Exchange and its stock index, the Zimbabwe Industrial Index . Delta's brand names include: Cultural sponsorship Delta has two lager breweries, one in Southerton in Harare and Belmont in Bulawayo. There are 14 Sorghum breweries across Zimbabwe to produce Chibuku which has
226-474: A sheaf ") and his son Beow ("Barley") are associated with the grain, or are possibly corn-gods; J. R. R. Tolkien wrote a poem "King Sheave" about them, and based a major element of his legendarium , the Old Straight Road from Middle-earth to the earthly paradise of Valinor , on their story. William of Malmesbury 's 12th century Chronicle tells the story of the related figure Sceafa as
339-421: A beer tap at its base. Beer contains the phenolic acids 4-hydroxyphenylacetic acid , vanillic acid , caffeic acid , syringic acid , p -coumaric acid , ferulic acid , and sinapic acid . Alkaline hydrolysis experiments show that most of the phenolic acids are present as bound forms and only a small portion can be detected as free compounds. Hops , and beer made with it, contain 8-prenylnaringenin which
452-628: A beer with the consistency of gruel, used by the semi-nomadic Natufians for ritual feasting, at the Raqefet Cave in the Carmel Mountains near Haifa in northern Israel . There is evidence that beer was produced at Göbekli Tepe during the Pre-Pottery Neolithic (around 8500 BC to 5500 BC ). The earliest clear chemical evidence of beer produced from barley dates to about 3500–3100 BC , from
565-470: A brittle spike ; upon maturity, the spikelets separate, facilitating seed dispersal . Domesticated barley has nonshattering spikelets, making it much easier to harvest the mature ears. The nonshattering condition is caused by a mutation in one of two tightly linked genes known as Bt 1 and Bt 2 ; many cultivars possess both mutations. The nonshattering condition is recessive , so varieties of barley that exhibit this condition are homozygous for
678-416: A daily ration of four to five litres of beer, which served as both nutrition and refreshment and was crucial to the pyramids' construction. Some of the earliest Sumerian writings contain references to beer; examples include a prayer to the goddess Ninkasi , known as "The Hymn to Ninkasi", which served as both a prayer and a method of remembering the recipe for beer in a culture with few literate people, and
791-539: A degree that brewers of pale ale add gypsum in a process known as Burtonisation . The starch source provides the fermentable material and determines the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination , and then drying the partially germinated grain in a kiln. Malting produces enzymes that convert starches into fermentable sugars. Different roasting times and temperatures produce different colours of malt from
904-431: A dense head and a creamy mouthfeel . In the 1980s, Guinness introduced the beer widget , a nitrogen-pressurised ball inside a can which creates a moderately dense, tight head. This approximates the effect of serving from a keg, at least for a British-style beer which does not have a specially large head. Cask-conditioned ales (or cask ales) are unfiltered and unpasteurised beers. These beers are termed " real ale " by
1017-481: A document from that year refers to a hop garden in the area paying a tithe to the monastery. It claims to be the oldest working brewery in the world. Top-fermented beers are most commonly produced with Saccharomyces cerevisiae , a top-fermenting yeast which clumps and rises to the surface, typically between 15 and 25 °C (59 and 77 °F). At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and
1130-435: A meal). Consuming breakfast cereals containing barley over weeks to months improves cholesterol levels and glucose regulation. Barley contains gluten , which makes it an unsuitable grain for consumption by people with gluten-related disorders , such as coeliac disease , non-coeliac gluten sensitivity and wheat allergy sufferers. Nevertheless, some wheat allergy patients can tolerate barley. Barley, made into malt ,
1243-534: A medical context, alcoholism is said to exist when two or more of the following conditions are present: a person drinks large amounts over a long time period, has difficulty cutting down, acquiring and drinking alcohol takes up a great deal of time, alcohol is strongly desired, usage results in not fulfilling responsibilities, usage results in social problems, usage results in health problems, usage results in risky situations, withdrawal occurs when stopping, and alcohol tolerance has occurred with use. Alcoholism reduces
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#17327977253221356-478: A member of the grass family , is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains ; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest . Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It
1469-403: A mix), and there are important differences in enzyme content, kernel shape, and other factors that malters and brewers must take into consideration. In traditional taxonomy, different forms of barley were classified as different species based on morphological differences. Two-row barley with shattering spikes (wild barley) was named Hordeum spontaneum . Two-row barley with nonshattering spikes
1582-408: A non-profit UK beer organisation, has set a temperature standard range of 12°–14 °C (53°–57 °F) for cask ales to be served. Beer is consumed out of a variety of vessels, such as a glass, a beer stein , a mug, a pewter tankard , a beer bottle or a can; or at music festivals and some bars and nightclubs, from a plastic cup. The shape of the glass from which beer is consumed can influence
1695-487: A person's life expectancy by around ten years and alcohol use is the third leading cause of early death in the United States. No professional medical association recommends that people who are nondrinkers should start drinking alcoholic beverages. In the United States, a total of 3.3 million deaths per year (5.9% of all deaths) are believed to be due to alcohol. Barley Barley ( Hordeum vulgare ),
1808-623: A popular semi-fermented rice/millet drink in the eastern Himalayas . The Andes in South America has Chicha , made from germinated maize (corn); while the indigenous peoples in Brazil have Cauim , a traditional drink made since pre-Columbian times by chewing manioc so that an enzyme ( amylase ) present in human saliva can break down the starch into fermentable sugars; this is similar to Masato in Peru . Beers made from bread , among
1921-442: A seal less prone to leaking over time than bottles. Cans were initially viewed as a technological breakthrough for maintaining the quality of a beer, then became commonly associated with less expensive, mass-produced beers, even though the quality of storage in cans is much like bottles. Plastic ( PET ) bottles are used by some breweries. The temperature of a beer has an influence on a drinker's experience; warmer temperatures reveal
2034-539: A secondary carbohydrate source, such as maize (corn), rice, wheat, or sugar, often termed an adjunct , especially when used alongside malted barley. Less widely used starch sources include millet , sorghum , and cassava root in Africa; potato in Brazil; and agave in Mexico. Water is the main ingredient, accounting for 93% of beer's weight. The level of dissolved bicarbonate influences beer's finished taste. Due to
2147-594: A short shelf-life and consequently needs to be produced closer to the market. Additional investments were of USD 12 million made at the Chibuku brewery in Chitungwiza, to increase annual production to 1,8 million hectoliters. A maltings plant was built in Kwe-kwe to produce barley malt from locally grown barley. A smaller sorghum maltings plant in Harare was taken over from the municipality to produce sorghum malt for
2260-540: A simple inheritance-based tree. Bambusoideae (bamboos) ( fescue , ryegrass ) Hordeum (barley) Triticum (wheat) Secale (rye) Oryza (rice) other grasses Sorghum (sorghum) Zea (maize) Barley was one of the first grains to be domesticated in the Fertile Crescent , an area of relatively abundant water in Western Asia, around 9,000 BC. Wild barley ( H. vulgare ssp. spontaneum ) ranges from North Africa and Crete in
2373-472: A single group of nondrinkers, which hides the health benefits of lifelong abstention from ethanol. The long-term health effects of continuous, moderate or heavy alcohol consumption include the risk of developing alcoholism and alcoholic liver disease . Alcoholism , also known as "alcohol use disorder", is a broad term for any drinking of alcohol that results in problems. It was previously divided into two types: alcohol abuse and alcohol dependence . In
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#17327977253222486-525: A sleeping child in a boat without oars with a sheaf of corn at his head. Axel Olrik identified Peko , a parallel "barley-figure" in Finnish culture, in turn connected by R.D. Fulk with the Eddaic Bergelmir . In English folklore , the figure of John Barleycorn in the folksong of the same name is a personification of barley, and of the alcoholic beverages made from it: beer and whisky. In
2599-404: A source of bitterness, flavour, and aroma. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remain. The wort is cooled and the yeast is added. The wort is then fermented, often for a week or longer. The yeast settles, leaving the beer clear. During fermentation, most of the carbon dioxide is allowed to escape through a trap . The carbonation
2712-411: A store or a bar, rather than buying pre-bottled beer, can reduce the environmental impact of beer consumption. Most beers are cleared of yeast by filtering when packaged in bottles and cans. However, bottle conditioned beers retain some yeast—either by being unfiltered, or by being filtered and then reseeded with fresh yeast. Many beers are sold in cans, though there is considerable variation in
2825-538: A strong, sweet drink rather like mead or cider . Whatever the case, the meaning of bēor expanded to cover the meaning of ale . When hopped ale from Europe was imported into Britain in the late Middle Ages, it was described as 'beer' to differentiate it from the British unhopped ale, later acquiring a broader meaning. Beer is one of the world's oldest prepared alcoholic drinks. The earliest archaeological evidence of fermentation consists of 13,000 year-old residues of
2938-571: A total of 5000 Mbp. Details of the genome are freely available in several barley databases. The barley genus Hordeum is relatively closely related to wheat and rye within the Triticeae , and more distantly to rice within the BOP clade of grasses ( Poaceae ). The phylogeny of the Triticeae is complicated by hybridization between species, so there is a network of relationships rather than
3051-517: A year. A brewpub is a type of microbrewery that incorporates a pub or other drinking establishment . The highest density of breweries in the world, most of them microbreweries, exists in Franconia , Germany, especially in the district of Upper Franconia , which has about 200 breweries. The Benedictine Weihenstephan brewery in Bavaria , Germany, can trace its roots to the year 768, as
3164-404: Is a cereal , a member of the grass family with edible grains. Its flowers are clusters of spikelets arranged in a distinctive herringbone pattern . Each spikelet has a long thin awn (to 160 mm (6.3 in) long), making the ears look tufted. The spikelets are in clusters of three. In six-row barley, all three spikelets in each cluster are fertile; in two-row barley, only the central one
3277-401: Is a form of domesticated barley with an easier-to-remove hull . Naked barley is an ancient food crop, but a new industry has developed around uses of selected hulless barley to increase the digestibility of the grain, especially for pigs and poultry. Hulless barley has been investigated for several potential new applications as whole grain, bran, and flour. In 2022, world production of barley
3390-523: Is a key ingredient in beer and whisky production. Two-row barley is traditionally used in German and English beers. Six-row barley was traditionally used in US beers , but both varieties are in common usage now. Distilled from green beer, Scottish and Irish whisky are made primarily from barley. About 25% of American barley is used for malting, for which barley is the best-suited grain. Accordingly, barley
3503-423: Is a potent phytoestrogen . Hop also contains myrcene , humulene , xanthohumol , isoxanthohumol , myrcenol , linalool , tannins, and resin . The alcohol 2M2B is a component of hops brewing. Barley, in the form of malt, brings the condensed tannins prodelphinidins B3 , B9 and C2 into beer. Tryptophol , tyrosol , and phenylethanol are aromatic higher alcohols ( congeners ) produced by yeast during
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3616-496: Is a preservative. Yeast is the microorganism responsible for fermenting beer. It metabolises the sugars, producing ethanol and carbon dioxide , and thereby turns wort into beer. In addition, yeast influences the character and flavour. The dominant types of beer yeast are top-fermenting Saccharomyces cerevisiae and bottom-fermenting Saccharomyces pastorianus . Brettanomyces ferments lambics , and Torulaspora delbrueckii ferments Bavarian weissbier . Before
3729-508: Is a traditional Jewish stew often eaten on the Sabbath , in numerous recipes by both Mizrachi and Ashkenazi Jews ; its original form was a barley porridge. In Eastern and Central Europe, barley is used in soups and stews such as ričet . In Africa, where it is a traditional food plant, it has the potential to improve nutrition, boost food security, foster rural development, and support sustainable landcare. The six-row variety bere
3842-636: Is at best mixed. Barley grains were once used for measurement in England, there being nominally three or four barleycorns to the inch. By the 19th century, this had been superseded by standard inch measures. In ancient Mesopotamia , barley was used as a form of money, the standard unit of weight for barley, and hence of value, being the shekel . In the Old English poem Beowulf , and in Norse mythology , Scyld Scefing (the second name meaning "with
3955-403: Is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley . Wheat beers are usually top-fermented . Stout is a dark beer made using roasted barley, and typically brewed with slow fermenting yeast. There are a number of variations including dry stout (such as Guinness ), sweet stout, and Imperial (or Russian) stout. Stout was originally
4068-453: Is brewing. It converts the grain into a sugary liquid called wort and then ferments this into beer in a using yeast . The first step, mixing malted barley with hot water in a mash tun , is " mashing ". The starches are converted to sugars, and the sweet wort is drained off. The grains are washed to extract as much fermentable liquid from the grains as possible. The sweet wort is put into a kettle, or "copper", and boiled. Hops are added as
4181-599: Is cultivated in Orkney , Shetland, Caithness and the Western Isles of the Scottish Highlands and Islands . When milled into beremeal , it is used locally in bread , biscuits , and the traditional beremeal bannock . In Japanese cuisine, barley is mixed with rice and steamed as mugimeshi . The naval surgeon Takaki Kanehiro introduced it into institutional cooking to combat beriberi , endemic in
4294-417: Is determined by the malt. The most common colour is a pale amber produced from using pale malts. Pale lager and pale ale are terms used for beers made from malt dried and roasted with the fuel coke . Coke was first used for roasting malt in 1642, but it was not until around 1703 that the term pale ale was used. In terms of sales volume, most of today's beer is based on the pale lager brewed in 1842 in
4407-613: Is fertile. It is a self-pollinating , diploid species with 14 chromosomes . The genome of barley was sequenced in 2012 by the International Barley Genome Sequencing Consortium and the UK Barley Sequencing Consortium. The genome is organised into seven pairs of nuclear chromosomes (recommended designations: 1H, 2H, 3H, 4H, 5H, 6H and 7H), and one mitochondrial and one chloroplast chromosome , with
4520-653: Is grown around the world in temperate areas. It grows best in well-drained soil in full sunshine. In the tropics and subtropics, it is grown for food and straw in South Asia, North and East Africa, and in the Andes of South America. In dry regions it requires irrigation. It has a short growing season and is relatively drought-tolerant . Barley is more tolerant of soil salinity than other cereals, varying in different cultivars. It has less winter-hardiness than winter wheat and far less than rye. Like other cereals, barley
4633-516: Is not a meal in itself. A 2016 systematic review and meta-analysis found that moderate ethanol consumption brought no mortality benefit compared with lifetime abstention from ethanol consumption. Some studies have concluded that drinking small quantities of alcohol (less than one drink in women and two in men, per day) is associated with a decreased risk of heart disease , stroke , diabetes mellitus , and early death. Some of these studies combined former ethanol drinkers and lifelong abstainers into
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4746-578: Is often assessed by its malting enzyme content. Barley wine is a style of strong beer from the English brewing tradition. An 18th-century alcoholic drink of the same name was made by boiling barley in water, then mixing the barley water with white wine, borage , lemon and sugar. In the 19th century, a different barley wine was prepared from recipes of ancient Greek origin. Nonalcoholic drinks such as barley water and roasted barley tea have been made by boiling barley in water. In Italy, roasted barley
4859-454: Is often increased either by transferring the beer to a pressure vessel and introducing pressurised carbon dioxide or by transferring it before the fermentation is finished so that carbon dioxide pressure builds up inside the container. The basic ingredients of beer are water; a starch source, usually malted barley ; a brewer's yeast to produce the fermentation; and a flavouring such as hops . A mixture of starch sources may be used, with
4972-425: Is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught 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). Some of
5085-461: Is partially frozen and the ice is repeatedly removed, until the desired strength is reached, a process that may class the product as spirits rather than beer. The German brewery Schorschbräu's Schorschbock , a 31% ABV eisbock, and Hair of the Dog 's Dave , a 29% abv barley wine made in 1994, used the same fractional freezing method. A 60% ABV blend of beer with whiskey was jokingly claimed as
5198-431: Is relatively tolerant of drought and soil salinity but is less winter-hardy than wheat or rye . In 2022, barley was fourth among grains in quantity produced, 155 million tonnes , behind maize , wheat, and rice . Globally, 70% of barley production is used as animal feed , while 30% is used as a source of fermentable material for beer , or further distilled into whisky , and as a component of various foods. It
5311-535: Is sometimes used as coffee substitute, caffè d'orzo (barley coffee). Some 70% of the world's barley production is used as livestock feed, for example for cattle feeding in western Canada. In 2014, an enzymatic process was devised to make a high-protein fish feed from barley, suitable for carnivorous fish such as trout and salmon . Barley straw has been placed in mesh bags and floated in fish ponds or water gardens to help prevent algal growth without harming pond plants and animals. The technique's effectiveness
5424-630: Is susceptible to several viral diseases, such as barley mild mosaic bymovirus . Some viruses, such as barley yellow dwarf virus , vectored by the rice root aphid , can cause serious crop injury. For durable disease resistance, quantitative resistance is more important than qualitative resistance . The most important foliar diseases have corresponding resistance gene regions on all chromosomes of barley. A large number of molecular markers are available for breeding of resistance to leaf rust, powdery mildew, Rhynchosporium secalis , Pyrenophora teres f. teres , Barley yellow dwarf virus , and
5537-424: Is the sole commercial use of hops . The flower of the hop vine acts as a flavouring and preservative agent in nearly all beer made today. The flowers themselves are often called "hops". The first historical mention of the use of hops in beer dates from 822 AD in monastery rules written by Adalard of Corbie , though widespread cultivation of hops for use in beer began in the thirteenth century. Before then, beer
5650-425: Is typically planted on tilled land. Seed was traditionally scattered , but in developed countries is usually drilled . As it grows it requires soil nutrients (nitrogen, phosphorus, potassium), often supplied as fertilizers. It needs to be monitored for pests and diseases, and if necessary treated before these become serious. The stems and ears turn yellow when ripe, and the ears begin to droop. Traditional harvesting
5763-631: Is used in gruel . This gruel is known as سويق : sawīq in the Arab world . With a long history of cultivation in the Middle East , barley is used in a wide range of traditional Arabic , Assyrian , Israelite , Kurdish , and Persian foodstuffs including keşkek , kashk , and murri . Barley soup is traditionally eaten during Ramadan in Saudi Arabia. Cholent or hamin (in Hebrew)
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#17327977253225876-399: Is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional and ancient method of preparation. In English folklore, John Barleycorn personifies the grain and the alcoholic beverages made from it. English pub names such as The Barley Mow allude to its role in the production of beer. The Old English word for barley
5989-752: Is usually around 4% to 6%, measured as alcohol by volume (ABV). The perceived bitterness is measured by the International Bitterness Units scale (IBU), defined in co-operation between the American Society of Brewing Chemists and the European Brewery Convention . The international scale was a development of the European Bitterness Units scale, often abbreviated as EBU, and the bitterness values should be identical. Beer colour
6102-453: The Barley yellow mosaic virus complex . Hulled barley (or covered barley) is eaten after removing the inedible, fibrous, outer husk or hull. Once removed, it is called dehulled barley (or pot barley or scotch barley). Pearl barley (or pearled barley) is dehulled to remove most of the bran, and polished. Barley meal, a wholemeal barley flour lighter than wheat meal but darker in colour,
6215-470: The CAMRA organisation. When a cask arrives in a pub, it is placed horizontally on a " stillage " frame, designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between 11–13 °C or 52–55 °F), before being tapped and vented—a tap is driven through a rubber bung at the bottom of one end, and a hard spile is used to open a hole in the uppermost side of
6328-546: The Industrial Revolution was made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries . During the Industrial Revolution, the production of beer moved from artisanal to industrial manufacture , while domestic production ceased to be significant by the end of the 19th century. In 1912, brown bottles began to be used by
6441-751: The Joseph Schlitz Brewing Company of Milwaukee, Wisconsin , in the United States. This innovation has since been accepted worldwide as it prevents light rays from degrading the quality and stability of beer. 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 . As of 2006, more than 133 billion litres (35 billion US gallons) of beer are sold per year, producing global revenues of US$ 294.5 billion. In 2010, China's beer consumption hit 450 billion litres (120 billion US gallons), or nearly twice that of
6554-497: The mineral properties of each region 's water, specific areas were originally the sole producers of certain types of beer, each identifiable by regional characteristics. Dublin 's hard water is well-suited to making stout , such as Guinness , while the Plzeň Region 's soft water is ideal for brewing Pilsner , such as Pilsner Urquell . The waters of Burton in England contain gypsum , which benefits making pale ale to such
6667-660: The rachis . In wild barley (and other Old World species of Hordeum ), only the central spikelet is fertile, while the other two are reduced. This condition is retained in certain cultivars known as two-row barleys. A pair of mutations (one dominant, the other recessive) result in fertile lateral spikelets to produce six-row barleys. A mutation in one gene, vrs1 , is responsible for the transition from two-row to six-row barley. Brewers in Europe tend to use two-row cultivars and breweries in North America use six-row barley (or
6780-647: The 21st century, larger breweries have repeatedly absorbed smaller breweries. In 2002, South African Breweries bought the North American Miller Brewing Company to found SABMiller , becoming the second-largest brewery after North American Anheuser-Busch . In 2004, the Belgian Interbrew was the third-largest brewery by volume, and the Brazilian AmBev was the fifth-largest. They merged into InBev , becoming
6893-516: The B vitamin niacin (14% DV), and dietary minerals , including iron (10% DV) and manganese (12% DV) (table). According to Health Canada and the US Food and Drug Administration , consuming at least 3 grams per day of barley beta-glucan can lower levels of blood cholesterol , a risk factor for cardiovascular diseases . Eating whole-grain barley, a high-fibre grain, improves regulation of blood sugar (i.e., reduces blood glucose response to
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#17327977253227006-530: The CO 2 emissions from a 6-pack of micro-brew beer is about 3 kilograms (6.6 pounds). The loss of natural habitat potential from the 6-pack of micro-brew beer is estimated to be 2.5 square metres (26 square feet). Downstream emissions from distribution, retail, storage and disposal of waste can be over 45% of a bottled micro-brew beer's CO 2 emissions. Where legal, the use of a refillable jug, reusable bottle or other reusable containers to transport draught beer from
7119-435: The Chibuku brand. Beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley , although wheat , maize (corn), 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
7232-704: The Korean Peninsula since the Early Mumun Pottery Period ( circa 1500–850 BC). Barley ( Yava in Sanskrit ) is mentioned many times in the Rigveda and other Indian scriptures as a principal grain in ancient India. Traces of barley cultivation have been found in post-Neolithic Bronze Age Harappan civilization 5,700–3,300 years ago. Barley beer was probably one of the first alcoholic drinks developed by Neolithic humans; later it
7345-525: The Scandinavian languages, the usual word for beer was the word whose Modern English form is ale . The modern word beer comes into present-day English from Old English bēor , itself from Common Germanic , it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier , Old Norse bjórr ). The earlier etymology of the word is debated:
7458-462: The United States, but only 5 per cent sold were premium beers, compared with 50 per cent in France and Germany. Beer is the most widely consumed of all alcoholic drinks. A widely publicised study in 2018 suggested that sudden decreases in barley production due to extreme drought and heat could in the future cause substantial volatility in the availability and price of beer. The process of making beer
7571-541: The alcohol content of their beers. Samuel Adams reached 20% ABVwith Millennium , and then surpassed that amount to 25.6% ABV with Utopias . The strongest beer brewed in Britain was Baz's Super Brew by Parish Brewery, a 23% ABVbeer. In September 2011, the Scottish brewery BrewDog produced Ghost Deer, which, at 28%, they claim to be the world's strongest beer produced by fermentation alone. The product claimed to be
7684-566: The ancient advice ("Fill your belly. Day and night make merry") to Gilgamesh , recorded in the Epic of Gilgamesh by the alewife Siduri , may, at least in part, have referred to the consumption of beer. The Ebla tablets , discovered in 1974 in Ebla , Syria , show that beer was produced in the city in 2500 BC. A fermented drink using rice and fruit was made in China around 7000 BC. Unlike sake , mould
7797-583: The armed forces in the 19th century. It became standard prison fare, and remains a staple in the Japan Self-Defense Forces . Cooked barley is 69% water, 28% carbohydrates , 2% protein , and 0.4% fat (table). In a 100-gram (3.5 oz) reference serving, cooked barley provides 515 kilojoules (123 kcal) of food energy and is a good source (10% or more of the Daily Value , DV) of essential nutrients , including, dietary fibre ,
7910-422: The beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles such as wheat beers . Clarifying agents include isinglass , from the swimbladders of fish; Irish moss , a seaweed; kappa carrageenan , from the seaweed Kappaphycus cottonii ; Polyclar (artificial); and gelatin . Beer marked "suitable for vegans" is clarified either with seaweed or with artificial agents. In
8023-435: The beer. 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 . 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
8136-400: The beers to continue to ferment, and to clear any sediment. Lager yeast is a cool bottom-fermenting yeast ( Saccharomyces pastorianus ). Lager typically undergoes primary fermentation at 7–12 °C (45–54 °F), and then a long secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase). During the secondary stage, the lager clears and mellows. The cooler conditions inhibit
8249-412: The brewing process. as secondary products of alcoholic fermentation Beers vary in their nutritional content. The ingredients used to make beer, including the yeast , provide a rich source of nutrients; therefore beer may contain nutrients including magnesium , selenium , potassium , phosphorus , biotin , chromium and B vitamins . Beer is sometimes referred to as "liquid bread ", though beer
8362-623: The cask. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period of hours to days to "drop" (clear) again, as well as to fully condition the beer . At this point the beer is ready to sell, either being pulled through a beer line with a hand pump, or simply being "gravity-fed" directly into the glass. Draught beer's environmental impact can be 68% lower than bottled beer due to packaging differences. A life cycle study of one beer brand, including grain production, brewing, bottling, distribution and waste management, shows that
8475-696: The city of Plzeň in the present-day Czech Republic . The modern pale lager is light in colour due to use of coke for kilning, which gives off heat with little smoke. Dark beers are usually brewed from a pale malt or lager malt base with a small proportion of darker malt added to achieve the desired shade. Other colourants—such as caramel—are also widely used to darken beers. Very dark beers, such as stout , use dark or patent malts that have been roasted longer. Some have roasted unmalted barley. Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, though this strength can be increased to around 20% by re-pitching with champagne yeast, and to 55% ABVby
8588-449: The container from which it is dispensed, and served without the use of extraneous carbon dioxide ". It is applied to both bottle conditioned and cask conditioned beers. As for the types of top-fermented beers, pale ale predominantly uses pale malt. It is one of the world's major beer styles and includes India pale ale (IPA). Mild ale has a predominantly malty palate. It is usually dark, with an abv of 3% to 3.6%. Wheat beer
8701-426: The development of artificial refrigeration and by the 1870s, was spread in those countries that concentrated on brewing pale lager. Chilling beer makes it more refreshing, though below 15.5 °C (60 °F) the chilling starts to reduce taste awareness and reduces it significantly below 10 °C (50 °F). Beer served unchilled—either cool or at room temperature—reveal more of their flavours. Cask Marque ,
8814-595: The domestication of barley, in the form of cultivars that cannot reproduce without human assistance, comes from Mesopotamia, specifically the Jarmo region of modern-day Iraq, around 9,000–7,000 BC. Domestication changed the morphology of the barley grain substantially, from an elongated shape to a more rounded spherical one. Wild barley has distinctive genes , alleles , and regulators with potential for resistance to abiotic or biotic stresses ; these may help cultivated barley to adapt to climatic changes. Wild barley has
8927-672: The earliest forms of the drink, are Sahti in Finland, Kvass in Russia and Ukraine , and Bouza in Sudan. 4000 years ago fermented bread was used in Mesopotamia. Food waste activists got inspired by these ancient recipes and use leftover bread to replace a third of the malted barley that would otherwise be used for brewing their craft ale. Beer is measured and assessed by colour, by strength and by bitterness. The strength of modern beer
9040-561: The earliest writings mention the production and distribution of beer: the Code of Hammurabi included laws regulating it, while "The Hymn to Ninkasi ", a prayer to the Mesopotamian goddess of beer, contains a recipe for it. 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 . In early forms of English and in
9153-470: The fifth century AD. This grain, along with a cool climate that permitted storage, produced a civilization that was able to raise great armies. It is made into a flour product called tsampa that is still a staple in Tibet. In medieval Europe, bread made from barley and rye was peasant food, while wheat products were consumed by the upper classes. Spikelets are arranged in triplets which alternate along
9266-707: The freeze-distilling process. The alcohol content of beer varies by local practice or beer style. The pale lagers that most consumers are familiar with fall in the range of 4–6%, with a typical ABVof 5%. The customary strength of British ales is quite low, with many session beers being around 4% abv. In Belgium, some beers, such as table beer are of such low alcohol content (1%–4%) that they are served instead of soft drinks in some schools. The weakest beers are described as 'alcohol-free' , typically containing 0.05% ABV; this compares to low alcohol beers which may contain 1.2% ABV or less, and conventional beers which average 4.4% ABV. The strength of beers has climbed during
9379-582: The initiates, prepared from barley and herbs, mentioned in the Homeric hymn to Demeter . The goddess's name may have meant "barley-mother", incorporating the ancient Cretan word δηαί (dēai), "barley". The practice was to dry the barley groats and roast them before preparing the porridge, according to Pliny the Elder 's Natural History . Tibetan barley has been a staple food in Tibetan cuisine since
9492-418: The largest brewery. In 2007, SABMiller surpassed InBev and Anheuser-Busch when it acquired Royal Grolsch , the brewer of Dutch brand Grolsch. In 2008, when InBev (the second-largest) bought Anheuser-Busch (the third-largest), the new Anheuser-Busch InBev company became again the largest brewer in the world. As of 2020 , according to the market research firm Technavio, AB InBev was the largest brewing company in
9605-532: The later years of the 20th century. Vetter 33, a 10.5% ABV (33 degrees Plato , hence Vetter "33") doppelbock , was listed in the 1994 Guinness Book of World Records as the strongest beer at that time, though Samichlaus , by the Swiss brewer Hürlimann, had also been listed by the Guinness Book of World Records as the strongest at 14% |BV. Since then, some brewers have used champagne yeasts to increase
9718-667: The mutant allele . Domestication in barley is followed by the change of key phenotypic traits at the genetic level. The wild barley found currently in the Fertile Crescent may not be the progenitor of the barley cultivated in Eritrea and Ethiopia , indicating that it may have been domesticated separately in eastern Africa. Archaeobotanical evidence shows that barley had spread throughout Eurasia by 2,000 BC. Genetic analysis demonstrates that cultivated barley followed several different routes over time. By 4200 BC domesticated barley had reached Eastern Finland. Barley has been grown in
9831-730: The natural production of esters and other byproducts, resulting in a "cleaner"-tasting beer. With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically no more than 2 weeks. Some traditional lagers are still stored for several months. Lambic , a beer of Belgium , is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer's yeast ( Saccharomyces cerevisiae ) and may have significant differences in aroma and sourness. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acids which contribute to
9944-407: The perception of the beer and can define and accent the character of the style. Breweries offer branded glassware intended only for their own beers as a marketing promotion, as this increases sales of their product. The pouring process has an influence on a beer's presentation. The rate of flow from the tap or other serving vessel, tilt of the glass, and position of the pour (in the centre or down
10057-441: The proportion between different countries. In Sweden in 2001, 63.9% of beer was sold in cans. People either drink from the can or pour the beer into a glass. A technology developed by Crown Holdings for the 2010 FIFA World Cup is the 'full aperture' can, so named because the entire lid is removed during the opening process, turning the can into a drinking cup. Cans protect the beer from light (thereby preventing spoilage) and have
10170-875: The range of flavours in a beer but cooler temperatures are more refreshing. Most drinkers prefer pale lager to be served chilled, a low- or medium-strength pale ale to be served cool, while a strong barley wine or imperial stout to be served at room temperature. Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 °C or 45 °F) for "light" beers (pale lagers); chilled (8 °C or 46 °F) for Berliner Weisse and other wheat beers; lightly chilled (9 °C or 48 °F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 °C or 55 °F) for regular British ale , stout and most Belgian specialities ; and room temperature (15.5 °C or 60 °F) for strong dark ales (especially trappist beer ) and barley wine . Drinking chilled beer began with
10283-535: The result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana , plum, or prune, among others. After the introduction of hops into England from Flanders in the 15th century, "ale" came to mean an unhopped fermented brew, while "beer" meant a brew with an infusion of hops. The term ' real ale ' was coined by the Campaign for Real Ale (CAMRA) in 1973 for "beer brewed from traditional ingredients, matured by secondary fermentation in
10396-435: The role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts. A few styles, such as lambics , rely on this method today, but most modern fermentation adds pure yeast cultures . Some brewers add clarifying agents or finings to beer, which typically precipitate (collect as a solid) out along with protein solids, and are found only in trace amounts in the finished product. This process makes
10509-708: The same grain. Darker malts produce darker beers. Nearly all beers use barley malt for most of the starch, as its fibrous hull remains attached to the grain during threshing. After malting, barley is milled, which finally removes the hull, breaking it into large pieces. These pieces remain with the grain during the mash and act as a filter bed during lautering , when sweet wort is separated from insoluble grain material. Other grains, including wheat, rice, oats , and rye , and less frequently, corn and sorghum may be used. Some brewers have produced gluten-free beer , made with sorghum, for those who cannot consume gluten -containing grains like wheat, barley, and rye. Flavouring beer
10622-416: The side) into the glass all influence the result, such as the size and longevity of the head, lacing (the pattern left by the head as it moves down the glass as the beer is drunk), and the release of carbonation . A beer tower or portable beer tap is sometimes used in bars and restaurants to allow a group of customers to serve themselves. The device consists of a tall container with a cooling mechanism and
10735-670: The site of Godin Tepe in the Zagros Mountains of western Iran . Beer is recorded in the written history of ancient Egypt , and archaeologists speculate that beer was instrumental in the formation of civilizations. Approximately 5000 years ago, workers in the city of Uruk (modern day Iraq) were paid by their employers with volumes of beer. During the building of the Great Pyramids in Giza, Egypt , each worker got
10848-454: The song, John Barleycorn is represented as suffering attacks, death, and indignities that correspond to the various stages of barley cultivation, such as reaping and malting; but he is revenged by getting the men drunk: "And little Sir John and the nut-brown bowl / Proved the strongest man at last." The folksong " Elsie Marley " celebrates an alewife of County Durham with lines such as "And do you ken Elsie Marley, honey? / The wife that sells
10961-575: The sourness. Around the world, many traditional and ancient starch-based drinks are classed as beer. In Africa, there are ethnic beers made from sorghum or millet , such as Oshikundu in Namibia and Tella in Ethiopia. Kyrgyzstan also has a beer made from millet; it is a low alcohol, somewhat porridge-like drink called "Bozo". Bhutan , Nepal, Tibet and Sikkim also use millet in Chhaang ,
11074-507: The strongest beer by a Dutch brewery in July 2010. Draught (also spelled "draft") beer from a pressurised keg using a lever-style dispenser and a spout is the most common method of dispensing in bars around the world. A metal keg is pressurised with carbon dioxide (CO 2 ) gas which drives the beer to the dispensing tap or faucet. Some beers may be served with a nitrogen/carbon dioxide mixture. Nitrogen produces fine bubbles, resulting in
11187-411: The strongest beer made is Schorschbräu's 2011 Schorschbock 57 with 57,5% ABV. It was preceded by The End of History , a 55% Belgian ale , made by BrewDog in 2010. The same company had previously made Sink The Bismarck! , a 41% ABV IPA , and Tactical Nuclear Penguin , a 32% ABV Imperial stout . Each of these beers are made using the eisbock method of fractional freezing , in which a strong ale
11300-522: The strongest variety of porter , a dark brown beer popular with the street and river porters of eighteenth century London. Lager is cool-fermented beer. Pale lagers are the most commonly drunk beers in the world. Many are of the " pilsner " type. The name "lager" comes from the German "lagern" for "to store", as brewers in Bavaria stored beer in cool cellars during the warm summer months, allowing
11413-503: The sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale . Hops further contribute floral, citrus, and herbal aromas and flavours. They have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms, and aids in " head retention", the length of time that a foamy head created by carbonation will last. The acidity of hops
11526-641: The three main theories are that the word originates in Proto-Germanic * beuzą (putatively from Proto-Indo-European * bʰeusóm ), meaning ' brewer's yeast , beer dregs'; that it is related to the word barley , or that it was somehow borrowed from Latin bibere 'to drink'. Christine Fell , in Leeds Studies in English (1975), suggests that the Old English/Norse word bēor did not originally denote ale or beer, but
11639-584: The west to Tibet in the east. A study of genome-wide diversity markers found Tibet to be an additional center of domestication of cultivated barley. The earliest archaeological evidence of the consumption of wild barley , Hordeum spontaneum , comes from the Epipaleolithic at Ohalo II at the southern end of the Sea of Galilee , where grinding stones with traces of starch were found. The remains were dated to about 23,000 BC. The earliest evidence for
11752-471: The world, with Heineken second, CR Snow third, Carlsberg fourth, and Molson Coors fifth. A microbrewery , or craft brewery , produces a limited amount of beer. The maximum amount of beer a brewery can produce and still be classed as a 'microbrewery' varies by region and by authority; in the US, it is 15,000 US beer barrels (1.8 megalitres; 390 thousand imperial gallons; 460 thousand US gallons)
11865-412: Was bere . This survives in the north of Scotland as bere ; it is used for a strain of six-row barley grown there. Modern English barley derives from the Old English adjective bærlic , meaning "of barley". The word barn derives from Old English bere-aern meaning "barley-store". The name of the genus is from Latin hordeum , barley, likely related to Latin horrere , to bristle. Barley
11978-412: Was 155 million tonnes, led by Russia accounting for 15% of the world total (table). France, Germany, and Canada were secondary producers. Worldwide barley production was fourth among grains, following maize (1.2 billion tonnes), wheat (808 million tonnes), and rice (776 million tonnes). Barley is a crop that prefers relatively low temperatures, 15 to 20 °C (59 to 68 °F) in the growing season; it
12091-940: Was by hand with sickles or scythes ; in developed countries, harvesting is mechanised with combine harvesters . Among the insect pests of barley are aphids such as Russian wheat aphid , caterpillars such as of the armyworm moth , barley mealybug , and wireworm larvae of click beetle genera such as Aeolus . Aphid damage can often be tolerated, whereas armyworms can eat whole leaves. Wireworms kill seedlings, and require seed or preplanting treatment. Serious fungal diseases of barley include powdery mildew caused by Blumeria graminis , leaf scald caused by Rhynchosporium secalis , barley rust caused by Puccinia hordei , crown rust caused by Puccinia coronata , various diseases caused by Cochliobolus sativus , Fusarium ear blight , and stem rust ( Puccinia graminis ). Bacterial diseases of barley include bacterial blight caused by Xanthomonas campestris pv. translucens . Barley
12204-557: Was different from every brewer. What they did not contain was hops , as that was a later addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by abbess Hildegard of Bingen . In 1516, William IV, Duke of Bavaria adopted the Reinheitsgebot (purity law), perhaps the oldest food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of beer are water, hops , and barley- malt . Beer produced before
12317-573: Was flavoured with other plants such as grains of paradise or alehoof . Combinations of aromatic herbs, berries, and even wormwood were combined into aflavouring mixture known as gruit . Some beers today, such as Fraoch' by the Scottish Heather Ales company use plants other than hops for flavouring. and Cervoise Lancelot by the French Brasserie-Lancelot company, Hops contribute a bitterness that balances
12430-430: Was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers may have contained fruits, honey, numerous types of plants, spices, and other substances such as narcotic herbs. This mixture was called gruit, where if some were improperly heated could cause hallucinations. The mixture of gruit
12543-428: Was named as H. distichon , six-row barley with nonshattering spikes as H. vulgare (or H. hexastichum ), and six-row with shattering spikes as H. agriocrithon . Because these differences were driven by single-gene mutations, coupled with cytological and molecular evidence, most recent classifications treat these forms as a single species, H. vulgare . Hulless or "naked" barley ( Hordeum vulgare var. nudum )
12656-599: Was not used to saccharify the rice (amylolytic fermentation); the rice was probably prepared for fermentation by chewing or malting . During the Vedic period in Ancient India , there are records of the consumption of the beer-like sura . Xenophon noted that during his travels, beer was being produced in Armenia . Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it
12769-646: Was used as currency. The Sumerian language had a word for barley, akiti . In ancient Mesopotamia , a stalk of barley was the primary symbol of the goddess Shala . Rations of barley for workers appear in Linear B tablets in Mycenaean contexts at Knossos and at Mycenaean Pylos . In mainland Greece, the ritual significance of barley possibly dates back to the earliest stages of the Eleusinian Mysteries . The preparatory kykeon or mixed drink of
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