A Collection of Beer Books
We have searched libraries across the world to create one of the most comprehensive lists of Beer publications. We hope that this will be helpful to you.
Beer, generically, is any alcoholic beverage produced through the fermentation of sugar suspended in an aqueous medium, and which is not distilled after fermentation.
The unfermented sugar solution, called wort, is obtained from steeping, or "mashing," malted grains, usually barley.
Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same yeast-based biochemical reaction.
Fermented honey is called mead, fermented apple juice is called cider, fermented pear juice is called perry, and fermented grape juice is called wine.
The process of beer production is called brewing.
Because the ingredients used to make beer differ from place to place, beer characteristics such as taste and color vary widely, and consequently its type or classification. One of the oldest beverages man has produced, dating back to at least the 5th millennium BC and recorded in the written history of Ancient Egypt and Mesopotamia, the character of beer has changed drastically over the millennia.
The brewing industry is now a huge global business, and today consists mostly of conglomerates formed out of a multitude of smaller producers. While beer is generally an alcoholic beverage, some varieties exist, originating in the Western world, which undergo a process to remove most of the alcohol, producing what is called non-alcoholic beer.