The earlier etymology of the word is debated: the three main theories are that the word originates in Proto-Germanic * beuzą (putatively from Proto-Indo-European * bʰeusóm), meaning ' brewer's yeast, beer dregs' that it is related to the word barley, or that it was somehow borrowed from Latin bibere 'to drink'. The word beer comes into present-day English from Old English bēor, itself from Common Germanic although the word is not attested in the East Germanic branch of the language family, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr). In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. ![]() See also: Ale § Etymology Old English: Beore 'beer' īeer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as activities like pub crawling, pub quizzes, and pub games. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV). The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. ![]() īeer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. Some of the earliest writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating it, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, a recipe for it. In commercial brewing, natural carbonation is often replaced with forced carbonation. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. The fermentation of the starch sugars in the wort produces ethanol and carbonation in the beer. (p 1) It is produced by the brewing and fermentation of starches from cereal grains-most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. This article originally appeared on the drinks business.Schlenkerla Rauchbier, a traditional smoked beer, being poured from a cask into a beer glassīeer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. db reported last year that the value of no- and low-alcohol category surpasses US$11 billion in 2022, and it remains to be seen how low-strength wine will fit into the category. Nice claims that its session wines have been developed “to taste like a full-strength wine”. Session beer is categorised by its lower ABV, but also by its drinkability. The brand argued that while retailers including the likes of Sainsbury’s have introduced a mid-zone in the wine aisle (7-10% ABV), there remain very few ‘sessionable’ options available at an alcohol level which can compete with RTDs and session beer. Nice has produced a Session Sauvignon Blanc and Session Merlot, with each glass containing a third of the alcohol of a standard glass of wine. Session wine is launching in January 2024, available on the Nice website (£10) and to the on-trade in 75cl bottles. That’s why we created Session wine, to offer consumers more choice,” said Lucy Busk, co-founder of Nice. It’s also not just a Gen Z phenomenon, we can see from the data that it’s happening across all age groups. ![]() Three out of four UK adults are proactively moderating their alcohol intake the same as the number of people who consume alcohol at least once per week. “Moderation of alcohol isn’t new, and it isn’t niche. Now, as wine consumption in the UK and Europe continues to decline, wine brand Nice has launched a ‘session wine’, with a lower ABV of 3.4%. Growth of the no- and low-alcohol category has spurred the rise of more low-strength beers and breweries in recent years. Unlike other beer styles, flavour and aroma are not what define a session beer, the alcohol level of which should not exceed 5%, according to. Session beer has two key attributes the first of which is its lower ABV. Its long history has survived, and session beer is common on labels for different brews. Session beer may have been around for centuries, but as demand for low- and no-alcohol drinks continues to climb, could session wine be the next big thing?Īs the story goes, in the times of Shakespeare and even Chaucer, when water was unsafe and unpleasant to drink, low-strength beer was consumed across homes, workplaces and even schools across the country.
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