An alcoholic beverage produced by the fermentation of sugars from malt and other cereals. Generally containing between 3 and 10% alcohol by volume (ABV) and with the flavours of malt and hops. Most beers are distinguished by their balance of bitterness and sweetness compared to wine which has a balance of sourness and sweetness. Many beers also have secondary flavours produced by yeast fermentation, for example esters producing fruity flavours.

« Back to Glossary Index