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Published in:
2014 | OriginalPaper | Chapter
1. Geographies of Beer
Authors : Mark W. Patterson, Nancy Hoalst-Pullen
Published in: The Geography of Beer
Publisher: Springer Netherlands
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Abstract
Beer is the third most widely consumed beverage, after water and tea (Nelson, The Barbarian’s beverage: a history of beer in ancient Europe. Abingdon, Routledge, 2005, p. 1). While four basic ingredients that create beer, namely water, grain, hops and yeast, make it seem like a simple beverage, the complexities rival (and perhaps outcompete) that of wine. Beer encompasses different types (e.g. ales and lagers), styles (e.g. amber ale, barley wine, Hefeweizen, IPA, pilsner, stout) and varieties of styles. To date, the Brewers Association has classified more than 140 different styles of beer (Brewers Association, 2012). Even the most discerning palette would be hard pressed to differentiate that many styles and varieties of ales and lagers. So how can such a simple beverage be so complex? In a word—geography.