bière

Bière is an alcoholic beverage produced by fermenting cereals, most commonly malted barley, with water, hops and yeast. Through fermentation, sugars are converted into alcohol and carbon dioxide. Beers vary widely in color, strength and flavor, from pale lagers to dark stouts, and may include adjuncts such as wheat, maize or rice.

Historically, beer dates back thousands of years, with evidence from ancient Mesopotamia and Egyptian civilizations. In medieval Europe, monasteries refined brewing techniques, which later spread with urban growth and trade. The industrial era introduced pasteurization, refrigeration and mechanized production, while recent decades have seen a global craft beer movement that expands styles and regional specialties.

Brewing begins with malting, mashing, lautering and boiling the wort with hops. After cooling, yeast ferments the sugars into alcohol. Fermentation temperature and yeast choice distinguish lager from ale: ales are typically warmer-fermented with top-fermenting yeast, while lagers use bottom-fermenting yeast at cooler temperatures. Conditioning, filtering and packaging complete production.

Styles are grouped into major families: lagers (pale lager, pilsner, dunkel), ales (pale ale, IPA, stout, porter), wheat beers and sours (lambic, gueuze). Within each family, regional traditions—such as Belgian ales, British bitters, German lagers or American craft recipes—create a wide spectrum of flavor profiles, aromas and textures.

Beers are commonly served in bottles, cans or on draft, with carbonation and typical ABV ranging roughly from 4% to 6% in many styles, though stronger varieties exist. Regulation governs labeling, age restrictions and production standards in different countries.