Beer

Abstract Beer is generally defined as an alcoholic beverage made by fermentation of a farinaceous extract that is obtained from a starchy raw material, barley, in the form of malt. Although it is possible to replace some part of the barley with other starchy materials (eg, corn, rice, wheat, oats, or potatoes), it is usually the main constituent of brewing materials. There are many production steps in the brewing of beer, involving some of the most difficult disciplines of biochemical and physical science. Despite the scientific knowledge developed in the last century, some brewing information remains culturally derived. Conditions such as tradition, taxation, and other peculiarities have resulted in a beer market characterized by numerous types varying in strength, color, alcohol content, and bitterness.