Beer is one of the oldest man-made beverages, and in over 5,000 years of history it has become a cultural and social phenomenon of major importance, comparable only to wine and olive oil. Technically, it is a fermented beverage made from cereals: barley malt, hops and water are the three basic ingredients, with possible additions depending on the type. The main difference is the type of fermentation: low-fermentation beers, generally known as ''lagers'', are the most common, while high-fermentation beers, usually more intense and full-bodied, are now increasingly associated with the world of craft production. Pilsner, IPA, Weiss, Stout and Bitter are just some of the numerous styles that form the vast and varied world brewing scene, which is in continuous expansion to this day.
Beer is one of the oldest man-made beverages, and in over 5,000 years of history it has become a cultural and social phenomenon of major importance, comparable only to wine and olive oil. Technically, it is a fermented beverage made from cereals: barley malt, hops and water are the three basic ingredients, with possible additions depending on the type. The main difference is the type of fermentation: low-fermentation beers, generally known as ''lagers'', are the most common, while high-fermentation beers, usually more intense and full-bodied, are now increasingly associated with the world of craft production. Pilsner, IPA, Weiss, Stout and Bitter are just some of the numerous styles that form the vast and varied world brewing scene, which is in continuous expansion to this day.
The first evidence of the production of beverages similar to today's beers dates back to 3,700 BC and is located in ancient Mesopotamia. It consists of a clay slab known as the 'Blue Monument', engraved with wedge-shaped characters, which mentions a cereal beverage as part of the gifts given to the goddess Nin-Harra. The Sumerians were the first to produce this beverage, which, as early as the pre-dynastic era, soon took on a significant role in the diet of the wealthy classes. Already at that time, a distinction was made between 'sikaru', or 'liquid bread', made from malted barley, and 'kurunnu', made from spelt, along with other less valuable varieties.
From Mesopotamia, production spread to Egypt, becoming a symbol of immortality and linked to the powers of the god Osiris. This beverage, known to the Ancient Egyptians as 'zythum', then spread to Greece, where it took the name 'zythos', and then to the Etruscans and the Gallo-Roman world. Since the days of the Roman Empire, the production was very successful in the Nordic barbarian countries, where low temperatures provided ideal conditions for fermentation.
During the Middle Ages, the monastic friars of Central Europe played a key role in the development and increased production of this beverage, introducing the use of hops, both for their bittering and antiseptic qualities. The discovery of the unique properties of the flowering hop plant is most likely attributable to the genius of St Hildegard of Bingen.
In 1516 Duke Wilhelm IV laid the foundations for Bavaria's great brewing tradition by introducing the Bavarian Purity Law, which is still in force today. This law limits the ingredients of production to barley, hops and water, and prohibits the use of sugar, additives and other grains. Another important date is 1842, when Bavarian Josef Groll inaugurated the low-fermentation process in Bohemia, in the cold cellars of Pilsner Urquell.
The history of Italian beers officially began in 1789, when Baldassarre Ketter was granted permission to open a brewery in the town of Nizza Monferrato, and continued over the following centuries with the establishment of legendary breweries.
The great technological discoveries, the invention of more precise instruments and machinery, the increase in glass production and the studies of Louis Pasteur had in the meantime, during the 19th century, caused a rapid evolution in the world of brewing. It was increasingly detached from monastic networks and entrusted to professionals, although the glorious tradition of convents and abbeys is still productive in Belgium and Germany today.
Beers can be classified into different styles depending on the different ingredients used, local traditions and the method of production. The main difference is the fermentation temperature, which makes it possible to distinguish the different styles into low fermentation and high fermentation. Spontaneous fermentation is used almost exclusively in Belgium for very particular types. Here are some of the most famous styles:
Today it is increasingly easy to buy many types of beer online and learn more about this very rich and varied world. In order to best appreciate the characteristics of each style, however, it is advisable to pay attention to how it is served. In fact, each style requires different serving temperatures, glasses and drinking occasions in order to be fully appreciated.
Lager and Pils, for example, are best served in mugs with handles or in narrow, slender glasses, not too wide, which enhance the large quantity of white foam. The right serving temperature is between 6°-8° C. Their fresh and thirst-quenching characteristics give them great versatility and make them particularly suitable in many moments of the day, especially with appetizers, snacks and aperitifs.
The more intense expressions of the monastic tradition, on the other hand, require tulip-shaped glasses and higher serving temperatures. They can also perfectly accompany meat dishes, roasts, stews and mature cheeses. The best beers can also be enjoyed as great meditation tasting experiences.
Dark beers such as Stout and Belgian Strong Ale are perfect with game, strong goat cheese or even oysters and raw seafood. Particularly rich and expressive styles can also be served with chocolate or coffee desserts.
Many serving suggestions are based on local brewing traditions, regardless of whether they have a long history, such as the monastic and Habsburg ones, or are related to recent phenomena and new trends. Sardinian beer, for example, has experienced a great rise in production in recent years, becoming a real point of reference for young people. This great success has boosted the work of large brewers but also that of more artisanal producers.
If you want to get to know all the numerous features of the rich world of beer for sale online, visit the Callmewine store and buy the most suitable bottle for any occasion. Discover the prices, characteristics, styles and serving suggestions for each beer.