POPULAR BEERS
American Blonde Ale
American Cream Ale
American Sour/Wild Beer
American Wheat Ales
Barleywine
Belgian Dark Ale
Belgian Dubbel, Tripel & Quadrupel
Belgian Pale Ale
Berliner Weisse
Bière de Garde
Bock, Doppelbock, Maibock & Eisbock
Black Lager
Brown Ale
California Common (Steam Beer)
English Milds & Bitters
Flemish Red
Gose
Imperial & Double Beers
India Pale Ale (IPA)
Japanese Rice Lager
Kölsch
Lambic & Gueuze
Macro Lager
Munich Dunkel Lager
Munich Helles Lager
Oktoberfest / Märzenbier
Pale Ale
Pilsner
Porter
Pumpkin Ale
Red Ale (Lagers Too)
Rye Beer
Saison (Farmhouse) Ale
Session Beer
Smoked Beer (Rauchbier)
Stout
Weissbier (Weizenbier)
Witbier
Fortunately for beer lovers and beer newbies everywhere, the basic formula for beer has remained the same for centuries: beer is the fermented, alcoholic product of the careful combination of water, malt, hops, and yeast. That’s it. Okay, so hops weren’t always included in the mix, but we’ll get to that later. Where the modern beer industry is concerned, whatever six pack you pick up from your local refrigerated case, the malt-hops-yeast trifecta will be the secret of its glory. Of course, this being the modern beer industry, there’s also a chance someone got a little inspired and brewed apricots into it, or maybe the beer was “hopped” for an extra-long period of time—resulting in a more assertively bitter flavor. But the basic backbone of your beer, from Coors to craft, remains deliciously the same.
Like wine, beer has a long history, one that’s longer than we’ll ever be able to trace. The residue of the first known barley beer was found in a jar at the Godin Tepe excavation site in modern day Iran, presumably sitting there since someone took his or her last sip around 3400 B.C. But chances are, the first beer had been “cracked” millennia before that.
So while an exact date or time for the first chug, or keg stand, or even hiccup, is not known, what is known is that beer, like bread, developed best in farm-based, agrarian societies where there were enough grain and time for fermentation. One thing we definitely know is that ancient man loved beer as much as—if not more—than we do: the Babylonians had about 20 recipes for beer, Egyptian Pharaohs were buried with vats of the stuff, even the workers who built the pyramids were essentially paid in beer. One of the first written recipes for beer actually comes from a poem, a 3800-year-old ode to brewing that was etched into clay tablets. Found in ancient Sumer (modern-day Iraq), the “Hymn to Ninkasi” celebrates the Sumerian goddess of beer and also conveniently outlines steps for brewing (lines like “The filtering vat, which makes a pleasant sound,/ You place appropriately on a large collector vat” could give Shakespeare a run for his money).
content source:https://vinepair.com/beer-101/
