Beer

Beer, generically, is any alcoholic beverage produced through the fermentation of sugar suspended in an aqueous medium, and which is not distilled after fermentation. The unfermented sugar solution, called wort, is obtained from steeping, or "mashing," malted grains, usually barley. Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same yeast-based biochemical reaction. Fermented honey is called mead, fermented apple juice is called cider, fermented pear juice is called perry, and fermented grape juice is called wine.

Related beverages

• Africa: Hundreds of local drinks made from millet, sorghum, and other available starch crops.
• Andes, South America: Chicha, an Andean beverage made from germinated maize.
• Bhutan, Nepal, Tibet and Sikkim: Chhaang, a popular semi-fermented rice/millet drink in the eastern Himalaya.
• China: Ji?, primarily grain-based fermented drinks.
• Finland: Sahti, a traditional Finnish beer.
• Japan: Sake, a primarily rice-based fermented drink, similar in many respects to Chinese ji?.
• Korea: Soju
• Mexico: Pulque, an indigenous beer made from the fermented sap of the agave plant.
• Russia/Ukraine: Kvass, a fermented non-alcoholic or mildly alcoholic beverage.
• Various regions: Rye beer, mead (made from water and honey), cider (made from apple juice)