Talk:Beer

Outdated information on first line - beer popularity

The current reference on beer being the third most popular drink in the world (after water and tea) is from Max Nelson's history book (2005). This might have been true at the time. But, according to Statistica, beer's average consumption per capita in 2020 is 25.7L, while coffee is 42.6L.

Sources: https://0-www-statista-com.pugwash.lib.warwick.ac.uk/outlook/10010000/100/beer/worldwide https://www.statista.com/outlook/30010000/100/coffee/worldwide#market-arpu

80.209.140.50 (talk) 20:49, 18 April 2020 (UTC)

"B33r" listed at Redirects for discussion

A discussion is taking place to address the redirect B33r. The discussion will occur at Wikipedia:Redirects for discussion/Log/2020 April 30#B33r until a consensus is reached, and readers of this page are welcome to contribute to the discussion. Hog Farm (talk) 20:13, 30 April 2020 (UTC)

Semi-protected edit request on 15 May 2020

I would like to add a reference to the statement "The modern pale lager is light in colour with a noticeable carbonation (fizzy bubbles) and a typical alcohol by volume content of around 5%." The reference is the BJCP style guidelines here: https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf Joma888 (talk) 03:41, 15 May 2020 (UTC)

 Done I am not sure this is the best source for this but it doesn't raise any immediate red flags and it does appear to be mentioned in some newspapers here and there so I'll WP:AGF with it... RandomCanadian (talk | contribs) 03:57, 15 May 2020 (UTC)

Beer culture in Cameroon

This picture does not, in fact, show any beer. The reader is left to assume the cup contains millet beer, but if it were not for the context, it might just as well be empty. But I don't think there is any better picture of beer culture in Cameroon available. JIP | Talk 15:14, 5 November 2021 (UTC)

Needs "country of origin" label

This article could use an addition to its poor card: "Contry of origin: 🇩🇪Germany"

Reason 1: modern beer has hop thanks to a certain Bavarian law.

Reason 2 (a valid reason, according to a certain Wikipedia I have encountered last week): the word "beer" itself comes from German.

Reason 3: for non-hoppy beers, there are words like "stout" or "ale"; "beer" normally refers to the drink with hops.

Feel free to prove me wrong, please. 2A00:1FA0:4A5F:52D3:0:46:A90F:6401 (talk) 21:07, 6 November 2022 (UTC)

"Bheer" listed at Redirects for discussion

The redirect Bheer has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2023 February 22 § Bheer until a consensus is reached. TartarTorte 20:55, 22 February 2023 (UTC)

"Raven Stout" listed at Redirects for discussion

The redirect Raven Stout has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2023 February 22 § Raven Stout until a consensus is reached. TartarTorte 20:59, 22 February 2023 (UTC)

Composition?

The "ingredients" section is not very good. The article confuses the recipe with the ingredients. Most beers use hops. OK. But is hops really an "ingredient"? How is that possible, given that it is a plant part and beer is a thin liquid? Are the hops ground into a fine (colloidal) dispersion or otherwise suspended? I doubt it. In fact, I doubt that hops exist in any identifiable form in beer. Same with barley, same with yeast, although with yeast its individual organisms are small enough to possibly be dispersed (and not settle). I came here looking for the general composition of a typical generic beer. Sadly, it wasn't to be found. I know that beers contain water, ethanol, carbon dioxide (dissolved), bitters (whatever those are, apparently they include both preservatives and flavorings). How about sugar? What sugars and in what amounts? I suppose some of the 'bitters' are polyphenolics (tannins?) but surely there's better information on the main constituents. And surely it should be mentioned that the composition BEFORE it is fermented CHANGES so that the "ingredients" before may have only a indirect relationship with its composition as sold. So, please fix the article. I'm sure no editor believes that extracts from barley, hops, wheat, etc. are indistinguishable from the agricultural "ingredient". I'm betting few believe "yeast" remains unchanged - it grows, catalyzes, consumes, excretes (esp. CO2), and leaves the liquid medium vastly different that when it was introduced. Shouldn't fermentation be explained in some detail? Sugars from starches, ok, CO2, ok; but what else?40.142.183.146 (talk) 23:04, 16 August 2023 (UTC)