Beverage
Beer
Beer is malted cereal fermented with yeast and, almost always, hopped. The range is the ingredient: a pale lager for batter and thirst, a stout for a beef stew, a gueuze for a sharp mussel pot, a saison when you want pepper instead of wine. Water, malt, hops, and yeast each leave a fingerprint—Pilsen water is not Dublin water, and a Saaz bittering is not a Citra whirlpool. Alcohol is usually below wine; bitterness and roast do more of the talking in a pan. Cook with a beer you would drink. Flat leftover lager is fine in a batter; a precious barrel stout is wasted in a pot. Reduce beer and the hops can turn harsh, so add bitter bottles late or choose malt-forward ones for a long braise. Distinct from cider, sake, and from non-alcoholic malt drinks.
Also known as: Bier, Bière / Bier, Pivo, Beer / Ale, Bīru
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 5.34 mg
- Salt 0.01 g
- Total Carbohydrate 8.8 g
- Dietary Fibre 0 g
- Total Sugars 8.39 g
- Complex / starch 0 g
- Protein 0.47 g
- Water 92.7 g
- Energy 38.1 kcal
- Water 92.7 g
- Carbohydrates 8.8 g
- Sugars 8.39 g
- Monosaccharides 5.88 g
- Disaccharides 2.52 g
- Protein 0.47 g
- Fat 0.1 g
- Vitamins 25 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.45 mg
- Vitamin B5 — Pantothenic Acid 0.09 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.4 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.04 mg
- Vitamin K 0.2 µg
- Minerals 240 mg
- Major Minerals 233 mg
- Trace Minerals 6.3 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
- Alcohol 9 g
- Ethanol 9 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.45 · vitamin-b5-pantothenic-acid: 0.09 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.4 · vitamin-b9-folate: 1.7 · vitamin-e: 0.04 · vitamin-k: 0.2 ·
Minerals
Sodium: 5.34 · Potassium: 174 · Calcium: 54 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Beverage bases range from near-water teas to sugar-dense cordials; alcohol adds energy when present.
In the kitchen
Culinary partners and combinations that usually underperform with Beer.
Usually avoid with
Often clash in flavour or tradition
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Early Near Eastern societies fermented grain drinks ancestral to beer.
European monastic brewing refined hopped beer traditions and styles.
Industrial lager brewing and pale malt techniques reshaped global beer styles.
Craft brewing revived diverse ale styles and aromatic hopping worldwide.