brews

Brews are beverages produced by brewing processes in which flavors, aromas, and other compounds are extracted from ingredients such as grains, leaves, or herbs. The term covers a wide range of drinks, including alcoholic beverages such as beer and cider, as well as non-alcoholic beverages like tea, coffee, and herbal infusions.

For beer, the process typically involves malting, mashing, boiling, fermenting, and conditioning to develop flavor and strength. For tea and coffee, hot water extraction (brewing) or infusion draws compounds from leaves or roasted beans; beverage strength is adjusted by time, temperature, and grind or leaf quality. Herbal brews rely on similar extraction methods, using spices, botanicals, or flowers. Water quality and purity are important across all brews.

Brewing has deep historical roots across many cultures. Beer and wine have long economic and social roles in many societies; tea originated in East Asia and spread globally, becoming central to daily routines in several countries. The rise of craft brewing in the late 20th and early 21st centuries emphasized flavor, technique, and local sourcing.

Quality and safety depend on ingredients, sanitation, and controlled fermentation or infusion. Labeling often conveys ingredients, caffeine or alcohol content, and possible allergens. In many jurisdictions, alcoholic brews are subject to licensing and age restrictions.

Brews vary by style and tradition. In beer, common categories include ales and lagers, with many substyles such as stout or IPA. Tea traditions distinguish green, black, oolong, and herbal varieties. Coffee is categorized by roast level and grind, with specialty brews emphasizing origin, processing, and extraction methods.