Editing Beer (section)

== Varieties ==

{{Main|Beer style}}

[[File:HandPumps.jpg|thumb|Cask ale [[Beer engine|hand pumps]] with pump clips detailing the beers and their breweries]]

=== Top-fermented beers ===

Top-fermented beers are most commonly produced with ''[[Saccharomyces cerevisiae]]'', a [[top-fermenting yeast]] which [[Yeast flocculation|clumps]] and rises to the surface,<ref>{{cite book |url=https://books.google.com/books?id=L8RwjqUKLygC&q=top%20fermenting&pg=PA222 |title=Handbook of Brewing: Processes, Technology, Markets |publisher=Wiley |access-date=7 August 2010 |isbn=978-3-527-31674-8 |date=4 June 2009}}</ref> typically between {{convert|15|and|25|C|F}}. At these temperatures, yeast produces significant amounts of [[ester]]s and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, [[Banana beer|banana]], plum, or prune, among others.<ref>[https://books.google.com/books?id=allg4XxlOM4C&dq=beer+fruity+esters&pg=PA13 Google Books] {{Webarchive |url=https://web.archive.org/web/20221101033216/https://books.google.com/books?id=allg4XxlOM4C&pg=PA13&lpg=PA13&dq=beer+fruity+esters&sig=ACfU3U3y2dmIwcGJCI9sZPpXzWfNHax3Vg |date=1 November 2022 }} Lalli Nykänen, Heikki Suomalainen, ''Aroma of Beer, Wine and Distilled Alcoholic Beverages'' p. 13, Springer (1983), {{ISBN|90-277-1553-X}}.</ref> 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.<ref>[https://books.google.com/books?id=TIYbNdrIsPEC&dq=term+ale+-+unhopped+beer&pg=PA2 Google books] F. G. Priest, Graham G. Stewart, ''Handbook of Brewing'' p. 2, CRC Press (2006), {{ISBN|0-8247-2657-X}}.</ref> The term '[[real ale]]' was coined by the [[Campaign for Real Ale]] (CAMRA) in 1973 for "beer brewed from traditional ingredients, matured by [[Brewing#Secondary fermentation|secondary fermentation]] in the container from which it is dispensed, and served without the use of [[carbonation|extraneous carbon dioxide]]". It is applied to both [[bottle conditioned]] and [[cask conditioned]] beers.<ref>{{cite news |url=https://www.telegraph.co.uk/foodanddrink/4810832/Still-bitter-after-all-these-years.html |archive-url=https://ghostarchive.org/archive/20220110/https://www.telegraph.co.uk/foodanddrink/4810832/Still-bitter-after-all-these-years.html |archive-date=10 January 2022 |url-access=subscription |url-status=live|title=Still bitter after all these years |work=[[The Daily Telegraph]] |location=London |access-date=13 October 2008|first=Peter |last=Oborne |date=9 November 2000}}{{cbignore}}</ref> 

As for the types of top-fermented beers, [[pale ale]]<ref>{{cite web |url=http://www.beer-pages.com/protz/features/ipa.htm |title=Roger Protz on India Pale ale|publisher=beer-pages.com |access-date=3 October 2010 |archive-date=8 June 2016 |archive-url=https://web.archive.org/web/20160608150337/http://www.beer-pages.com/protz/features/ipa.htm |url-status=dead}}</ref> predominantly uses pale malt. It is one of the world's major beer styles and includes [[India pale ale]] (IPA).<ref name=":1">{{Cite web |title=Beer and Ale Glossary {{!}} The Deluxe Food Lover's Companion - Credo Reference |url=https://search.credoreference.com/content/entry/barronflc/beer_and_ale_glossary/0 |access-date=2023-07-24 |website=search.credoreference.com}}</ref> [[Mild ale]] has a predominantly malty palate. It is usually dark, with an [[Alcohol by volume|abv]] of 3% to 3.6%.<ref>{{cite book |last=Sutula|first=David |title=Mild ale : history, brewing techniques, recipes |year=1999 |publisher=Brewers Publications |location=Boulder, Colorado |isbn=978-0937381687 |pages=35–37}}</ref> [[Wheat beer]] 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]].<ref name="Warner">{{cite book |last=Warner |first=Eric |title=German Wheat Beer |location=Boulder, Colorado |publisher=Brewers Publications |year=1992 |isbn=978-0-937381-34-2}}</ref> [[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.<ref name=":1" /> Stout was originally the strongest variety of [[Porter (beer)|porter]], a dark brown beer popular with the street and river [[Porter (carrier)|porters]] of eighteenth century London.<ref>{{cite web |url=http://www.camra.org.uk/page.php?id=231 |title=Porter and Stout |publisher=[[CAMRA]] |access-date=24 February 2010 |url-status=dead |archive-url=https://web.archive.org/web/20120319235233/http://www.camra.org.uk/page.php?id=231 |archive-date=19 March 2012 }}</ref><ref name=":1" /><ref name=":2">{{Cite web |title=Porter Versus Stout: What's the Difference? |url=https://www.foodnetwork.com/how-to/packages/food-network-essentials/porter-vs-stout |access-date=2023-07-24 |website=Food Network}}</ref><ref>{{cite web |url=http://www.beerhunter.com/documents/19133-000041.html |title=Porter casts a long shadow on ale history |publisher=beerhunter.com |access-date=24 February 2010 |archive-url=https://web.archive.org/web/20100403081327/http://www.beerhunter.com/documents/19133-000041.html |archive-date=3 April 2010 |url-status=live}}</ref>

=== Bottom-fermented beers ===

[[File:Kriek Beer 1.jpg|thumb|upright=0.6|[[Kriek lambic|Kriek]], a lambic beer brewed with cherries]]

[[Lager]] is cool-fermented beer. [[Pale lager]]s 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 the beers to continue to ferment, and to clear any sediment.<ref>[http://www.beerhunter.com/documents/19133-000255.html Beerhunter.com] {{Webarchive |url=https://web.archive.org/web/20160906031705/http://www.beerhunter.com/documents/19133-000255.html |date=6 September 2016 }} Michael Jackson, ''BeerHunter'', "The birth of lager", 1 March 1996. Retrieved 16 September 2008.</ref> Lager yeast is a cool bottom-fermenting yeast (''[[Saccharomyces pastorianus]]''). Lager typically undergoes primary fermentation at {{convert|7|–|12|C|F}}, and then a long secondary fermentation at {{convert|0|–|4|C|F}} (the lagering phase). During the secondary stage, the lager clears and mellows. The cooler conditions inhibit the natural production of [[ester]]s and other byproducts, resulting in a "cleaner"-tasting beer.<ref>[http://www.eurekalert.org/pub_releases/2008-09/cshl-bbb090308.php Eurekalert.org] {{Webarchive|url=https://web.archive.org/web/20110607144649/http://www.eurekalert.org/pub_releases/2008-09/cshl-bbb090308.php |date=7 June 2011 }} Gavin Sherlock, EurekAlert, ''Brewing better beer: Scientists determine the genomic origins of lager yeasts'', 10 September 2008. Retrieved 16 September 2008.</ref> 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.<ref>{{cite web |last1=O'Rourke |first1=Tim |title=Science: Warm maturation and cold stabilisation |url=https://www.brewersjournal.info/science-warm-maturation-and-cold-stabilisation/ |website=Brewers Journal |access-date=22 November 2024 |date=15 June 2022}}</ref>

=== Lambic ===

[[Lambic]], a beer of [[Belgian beers|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 the sourness.<ref>Webb, Tim; Pollard, Chris; and Pattyn, Joris; ''Lambicland: Lambikland'', Rev Ed. (Cogan and Mater Ltd, 2004), {{ISBN|0-9547789-0-1}}.</ref>

=== Non-barley beers ===

{{See also|Category:Types of beer}}

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]]<ref>{{cite web |url=http://epress.lib.uts.edu.au/dspace/bitstream/2100/268/5/05Section3toBib.pdf |title=Recuperation |access-date=28 September 2008 |archive-url=https://web.archive.org/web/20081002104412/http://epress.lib.uts.edu.au/dspace/bitstream/2100/268/5/05Section3toBib.pdf |archive-date=2 October 2008 |url-status=live}}</ref> in Namibia and [[Tella]] in Ethiopia.<ref>{{cite web |url=http://ethnomed.org/ethnomed/cultures/ethiop/ethiop_foods.html |title=Traditional Foods of the Central Ethiopian Highlands |publisher=Ethnomed.org |access-date=28 September 2008 |archive-url=https://web.archive.org/web/20080411224116/http://ethnomed.org/ethnomed/cultures/ethiop/ethiop_foods.html|archive-date=11 April 2008 |url-status=dead}}</ref> [[Kyrgyzstan]] also has a beer made from millet; it is a low alcohol, somewhat porridge-like drink called "Bozo".<ref>{{cite book |last1=Surina |first1=Asele |last2=Mack |first2=Glenn Randall |title=Food culture in Russia and Central Asia |url=https://books.google.com/books?id=j7MTx_zcIR0C&q=Kyrgyzstan+bozo&pg=PA101 |year=2005 |publisher=Greenwood Press |location=Westport, Connecticut |isbn=978-0-313-32773-5 |page=101}}</ref> [[Bhutan]], Nepal, [[Tibet]] and [[Sikkim]] also use millet in [[Chhaang]], a popular semi-fermented rice/millet drink in the eastern [[Himalaya]]s.<ref>{{cite web|url=http://www.trek2himalaya.com/nepal/research_culture_tourism.php |title=Research & Culture, Kathmandu rich in Culture, Machchhendranath Temple, Akash Bhairav Temple, Hanumandhoka Durbar Square, Temple of Kumari Ghar, Jaishi Dewal, Martyr's Memorial (Sahid) Gate, Singha Durbar |publisher=Trek2himalaya.com |access-date=28 September 2008 |archive-url=https://web.archive.org/web/20081013021707/http://www.trek2himalaya.com/nepal/research_culture_tourism.php |archive-date=13 October 2008 |url-status=dead}}</ref> 

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;<ref>[https://books.google.com/books?id=5GPthV9MyccC&dq=Cauim+chewed&pg=PA143 Books.google.co.uk], Lewin Louis and Louis Levin, ''Phantastica: A Classic Survey on the Use and Abuse of Mind-Altering Plants'', Inner Traditions / Bear & Company (1998), {{ISBN|0-89281-783-6}}</ref> this is similar to [[Masato (beverage)|Masato]] in [[Peru]].<ref>{{cite book |title=The Anthropological Review|url=https://archive.org/details/anthropological01londgoog |page=[https://archive.org/details/anthropological01londgoog/page/n48 41] |quote=Masato yuca |year=1863 |publisher=[[Trübner & Co|Trübner]] |author=Anthropological Society of London}}</ref>

[[Beer from bread|Beers made from bread]], among the earliest forms of the drink, are [[Sahti]] in Finland, [[Kvass]] in Russia and [[Ukraine]], and [[Bouza (beer)|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.<ref>{{Cite news |first1=Oli |last1=Bloor |first2=Ed |last2=Scott-Clarke |first3=Katy |last3=Scott |date=18 December 2017 |title=The brewery that turns bread into beer |url=https://www.cnn.com/2017/11/14/world/toast-ale/index.html |access-date=19 November 2020 |work=[[CNN]]}}</ref>