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Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] 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).
Philistine pottery beer jug. Beer is one of the oldest human-produced drinks. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China ...
Bière de Garde is a hybrid beer whose name translates from French to English as “Beer for Keeping”. The ale is low to moderate in esters and contains a similar malt sweetness to most other ales. The ale's ABV ranges from 4.4% to 8% and has a range of appearances, with its primary descriptions being “Light Amber, Chestnut Brown, or Red.”
The Alulu beer receipt records a purchase of "best" beer from an ancient Sumerian brewery, c. 2050 BC. [2] Beer may have been known in Neolithic Europe [6] and was mainly brewed on a domestic scale. [7] In some form, it can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before ...
Beer style is a term used to differentiate and categorize beers by various factors, including appearance, flavour, ingredients, production method, history, or origin. The term beer style and the structuring of world beers into defined categories is largely based on work done by writer Michael James Jackson in his 1977 book The World Guide To ...
In Denmark, the usual consumption of beer appears to have been a gallon per day for adult laborers and sailors. [21] It is important to note that modern beer is much stronger than the beers of the past. While current beers are 3–5% alcohol, the beer drunk in the historical past was generally 1% or so. [citation needed] This was known as ...
The practice of serving beer at these sites evolved into the modern beer garden. [ 10 ] The rise of lager was entwined with the development of refrigeration , as it made it possible to brew lager year-round (brewing in the summer had previously been banned in many locations across Germany), and efficient refrigeration also made it possible to ...
Using "Beer Gas" with other beer styles can cause the last 5% to 10% of the beer in each keg to taste very flat and lifeless. In the UK, the term keg beer would imply the beer is pasteurised, in contrast to unpasteurised cask ale. Some of the newer microbreweries may offer a nitro keg stout which is filtered but not pasteurised.