BeerCorphttps://beercorp.org/Beer styles, breweries, history and stories from the world's brewing traditions.Beer and food: what to eat with each beer stylehttps://beercorp.org/guides/beer-and-food/https://beercorp.org/guides/beer-and-food/Thu, 29 Oct 2026 00:00:00 GMTBeer and food pairing by style: a main dish, a cheese and a dessert for each of the 31 beer styles on BeerCorp.Beer glassware: which glass for which beerhttps://beercorp.org/guides/beer-glassware/https://beercorp.org/guides/beer-glassware/Thu, 29 Oct 2026 00:00:00 GMTBeer glassware by style: tulip, flute, nonic pint, snifter, Stange and more, and which of the 31 beer styles each one suits.ABV, IBU, SRM and gravity: the numbers on a beer labelhttps://beercorp.org/guides/beer-numbers/https://beercorp.org/guides/beer-numbers/Thu, 29 Oct 2026 00:00:00 GMTWhat the numbers on a beer mean: ABV for strength, IBU for bitterness, SRM and EBC for colour, and original and final gravity, with the BJCP strength bands.How beer is made, from barley to glasshttps://beercorp.org/guides/how-beer-is-made/https://beercorp.org/guides/how-beer-is-made/Thu, 29 Oct 2026 00:00:00 GMTHow beer is made: malting, mashing, lautering, boiling with hops, fermenting, conditioning and packaging, step by step in plain English.How to taste beer like a judgehttps://beercorp.org/guides/how-to-taste-beer/https://beercorp.org/guides/how-to-taste-beer/Thu, 29 Oct 2026 00:00:00 GMTHow to taste beer: the five steps beer judges use, from appearance and aroma to flavour, mouthfeel and overall impression, and the words that describe them.Beer serving temperature: how cold for each stylehttps://beercorp.org/guides/serving-temperature/https://beercorp.org/guides/serving-temperature/Thu, 29 Oct 2026 00:00:00 GMTBeer serving temperatures by style, from 4 °C for pale lagers to 13 °C for stouts and barleywines, and why colder is not always better.1842: how Plzeň gave the world golden lagerhttps://beercorp.org/history/birth-of-pilsner/https://beercorp.org/history/birth-of-pilsner/Thu, 29 Oct 2026 00:00:00 GMTThe birth of Pilsner: 36 barrels poured away in 1838, a new brewery, a Bavarian brewer called Josef Groll, and the first golden lager, served on 11 November 1842.The Reinheitsgebot: Bavaria's beer law of 1516https://beercorp.org/history/reinheitsgebot/https://beercorp.org/history/reinheitsgebot/Thu, 29 Oct 2026 00:00:00 GMTThe Reinheitsgebot: Duke Wilhelm IV's 1516 decree that beer be brewed from barley, hops and water, its two versions today, and why a 1918 politician gave it its name.Trappist beer: what the hexagon on the label meanshttps://beercorp.org/history/trappist-beer/https://beercorp.org/history/trappist-beer/Thu, 29 Oct 2026 00:00:00 GMTTrappist beer: the three rules behind the Authentic Trappist Product label, the ten abbeys that brew it, and how it differs from abbey beer.The 9,000-year lease: how Arthur Guinness built a brewery on porterhttps://beercorp.org/stories/guinness-lease/https://beercorp.org/stories/guinness-lease/Thu, 29 Oct 2026 00:00:00 GMTThe Guinness story: a £45 lease signed in 1759, the switch from ale to porter in 1799, the harp label of 1862 and the nitrogen pint of 1959.The IPA myths: who really sent pale ale to Indiahttps://beercorp.org/stories/ipa-myths/https://beercorp.org/stories/ipa-myths/Thu, 29 Oct 2026 00:00:00 GMTIndia pale ale history: the beer nobody called IPA for 50 years, why George Hodgson did not invent it, and how a six-month voyage ripened it.Lambic: the beer Brussels leaves to the airhttps://beercorp.org/stories/lambic-brussels-air/https://beercorp.org/stories/lambic-brussels-air/Thu, 29 Oct 2026 00:00:00 GMTLambic: how brewers around Brussels let wild microbes ferment their beer, how blenders make gueuze, and the fight that won 'Oude Geuze' EU protection in 1997.