Bir: Béda antarané révisi

'''Bir''' kuwe kabeh [[inuman beralkohol]] sing diproduksi nganggo proses [[fermentasi]] bahan [[pati|berpati]] lan ora ngliwati proses [[penyulingan]] seuwise fermentasi. Bir kiye inuman beralkohol sing paling akeh dikonsumsi sadonya<ref>{{Cite web|title=Volume of World Beer Production|work=European Beer Guide|url=http://www.europeanbeerguide.net/eustats.htm#production|accessdate=17 October 2006}}</ref> lan ndeyane sing paling tuwa.<ref>{{Cite book|title=The Alchemy of Culture: Intoxicants in Society|first=Richard|last=Rudgley|isbn=978-0714117362|year=1993|publisher=British Museum Press;|location=London}}</ref><ref>{{Cite book|title=Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology|first=John P|last=Arnold|isbn=0-9662084-1-2|year=2005|publisher=Reprint Edition by BeerBooks|location=Cleveland, Ohio}}</ref><ref>{{Cite book|url=http://books.google.com/?id=SHh-4M_QxEsC&pg=PA10&dq=oldest+beverage&q=oldest%20beverage |title=World's Best Beers: One Thousand ... - Google Books |publisher=books.google.com |accessdate=2010-08-07 |isbn=9781402766947 |date=2009-10-06 }}</ref> Selain itu, bir juga adalah minuman terpopuler ketiga di dunia, di bawah [[air]] dan [[teh]].<ref>{{Cite book

|url=http://books.google.com/?id=6xul0O_SI1MC&pg=PA1&dq=most+consumed+beverage

Proses nggawene bir jenenge ''[[brewing]]''. Jalaran bahan sing digunakna kanggo nggawe bir kuwe sejen-sejen antarane sawijining panggonan karo liyane, mulane kuwe karakteristik bir kaya [[rasa]] lan [[werna]]ne uga dadi sejen-sejen jinise utawa klasifikasine. Kadar alkohol bir biasane kisarne antara 4-6 % [[abv]] (''alcohol by volume''; alkohol berdasarkan volume), ningen uga ana sing kurang sekang 1% abv utawa malah nganti 20% abv.

 

 

== Jenis bir ==

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