biere

Biere is a term most commonly associated with beer, notably the French word bière for the fermented alcoholic beverage made from water, malted grain, hops, and yeast. In English texts, the accented form biÊre is typical, while Biere without the accent appears in catalogs, place names, or surnames. The word derives from Old French biére, from Latin bibere “to drink,” and is related to the verb boire.

Beer has ancient origins, with evidence of fermented grain beverages in early civilizations of the Near East and Egypt. Over centuries, brewing spread across Europe and Asia, evolving from farmhouse production to large-scale industrial brewing in the 18th–19th centuries, aided by advances in refrigeration, filtration, and pasteurization.

Production centers on four basic ingredients: water, malted grain (usually barley), hops for bitterness and aroma, and yeast. The typical process includes malting, mashing to extract fermentable sugars, lautering, boiling with hops, cooling, and fermentation. Conditioning, filtering, and packaging complete production. Yeast choice and fermentation temperature shape flavors; ales use warmer temperatures with top‑fermenting yeasts, while lagers use cooler temperatures with bottom‑fermenting yeasts.

Styles vary by fermentation method, region, and flavor. Major groups include ales and lagers, with subtypes such as pale ale, India pale ale, stout, porter, pilsner, and wheat beer. Non-alcoholic beers are produced by removing alcohol or stopping fermentation early.

Cultural role: beer is a globally consumed beverage with diverse brewing traditions, serving customs, and regional pairings with food.

Other uses: the name Biere may appear as a place name or surname in some regions, but the standard term for the drink uses the accented form bière.