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Beer
Fermented and brewed from grains and hops.
Overview
Beer is produced by brewing and fermenting starches, mainly malted barley, with hops added for bitterness and aroma.
Production method
Malting, mashing, boiling with hops, fermentation, maturation.
Quality indicators
- Ingredients quality
- Brewing tradition
- Freshness
- Style adherence
Composition
- Key ingredients
- Water, malted barley, hops, yeast
- Main active substances
- Ethanol, hop compounds
- Additives
- Style-dependent (adjuncts, stabilizers)
- Processing level
- Moderate
Quality features
- Production method
- Brewing and fermentation
- Raw material grade
- Varies widely
- Taste profile
- Bitter, malty, hoppy, refreshing
- Shelf life
- Weeks to months (style-dependent)
Health-related indicators
- Calories
- ~150 kcal / 330 ml
- Alcohol content
- 3–8% ABV typical
- Sugar content
- 0–5 g / 330 ml
- Potential benefits
- No established benefit[source needed]
- Potential risks
- Alcohol-related risks; high in liquid calories
Consumer usage
Casual social drink; widely consumed in many cultures.
Regulatory notes
Age-restricted. Subject to excise tax.
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