@prefix ns0:	<http://dbpedia.org/ontology/Company/> .
@prefix dbpedia:	<http://dbpedia.org/resource/> .
dbpedia:Anheuser-Busch	ns0:product	dbpedia:Beer .
@prefix dbpedia-owl:	<http://dbpedia.org/ontology/> .
dbpedia:Anheuser-Busch	dbpedia-owl:product	dbpedia:Beer .
@prefix dbpprop:	<http://dbpedia.org/property/> .
dbpedia:Anheuser-Busch	dbpprop:products	dbpedia:Beer .
dbpedia:Boston_Beer_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Beer_%28disambiguation%29>	dbpprop:disambiguates	dbpedia:Beer .
dbpedia:Anheuser-Busch_InBev	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Free_Beer	dbpprop:type	dbpedia:Beer .
dbpedia:Westmalle_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Kronenbourg_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Pilsen_Callao	dbpprop:type	dbpedia:Beer .
dbpedia:Bath_Ales	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Cobra_Beer	dbpedia-owl:type	dbpedia:Beer .
@prefix ns4:	<http://dbpedia.org/ontology/Organisation/> .
dbpedia:Cobra_Beer	ns4:type	dbpedia:Beer .
<http://dbpedia.org/resource/Desnoes_%26_Geddes>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Empresas_Polar	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Grupo_Le%C3%B3n_Jimenes>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Guinness_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Moonlight_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Wells_%26_Young%27s_Brewery>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Mercury_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
@prefix rdf:	<http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix opencyc:	<http://sw.opencyc.org/2008/06/10/concept/> .
dbpedia:Beer	rdf:type	opencyc:Mx4rvVi9A5wpEbGdrcN5Y29ycA ,
		opencyc:Mx4rvViGSpwpEbGdrcN5Y29ycA ,
		opencyc:Mx4rv-mZoMnYQdeTy5d-IY_eBg .
@prefix owl:	<http://www.w3.org/2002/07/owl#> .
@prefix ns8:	<http://sw.opencyc.org/concept/> .
dbpedia:Beer	owl:sameAs	ns8:Mx4rvVjRpZwpEbGdrcN5Y29ycA ,
		opencyc:Mx4rvVjRpZwpEbGdrcN5Y29ycA ,
		<http://rdf.freebase.com/ns/guid.9202a8c04000641f8000000000009529> .
@prefix foaf:	<http://xmlns.com/foaf/0.1/> .
@prefix ns10:	<http://en.wikipedia.org/wiki/> .
dbpedia:Beer	foaf:page	ns10:Beer ;
	dbpprop:reference	<http://mmbr.asm.org/cgi/content/full/64/1/34> ,
		<http://www.farm-direct.co.uk/farming/stockcrop/barley/malt.html> ,
		<http://books.google.co.uk/books?id=0kefSj0_i9sC&pg=PA376&dq=types+of+yeast+used+to+make+beer&client=firefox-a&sig=ACfU3U3MoveTthnLMs94MsIoa2B8EU-lAQ> ,
		<http://www.beertutor.com/articles/ales_vs_lagers.shtml> ,
		<http://www.ratebeer.com/Beer-News/Article-579.htm> ,
		<http://books.google.co.uk/books?id=rMNf-p1mu6AC&pg=PA57&lpg=PA57&dq=hops+Carolingian+Abbot&source=web&ots=hquU2pyyXK&sig=bymjH2aH8Xc9uzm0rJS4FZc8c2g&hl=en&sa=X&oi=book_result&resnum=1&ct=result> ,
		<http://books.google.co.uk/books?id=cr9Pv0gefCQC&pg=PA306&dq=secondary+fermentation+brewing&client=firefox-a&sig=ACfU3U3T7G6RMyj_w9QtnLY9ZeANNuSshQ> ,
		<http://books.google.co.uk/books?id=5PVTAAAAMAAJ&q=The+color+of+beer+is+first+of+all+determined+by+the+malt+type.&dq=The+color+of+beer+is+first+of+all+determined+by+the+malt+type.&client=firefox-a&pgis=1> ,
		<http://www.food.gov.uk/multimedia/pdfs/consultationresponse/summrespvegi.pdf> ,
		<http://beer.about.com/od/beerstyles/a/BeerStyles101.htm> ,
		<http://www.beer-brewing.com/apex/beer_chapters/ch06_beer_adjuncts.htm> ,
		<http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178630797698.htm> ,
		<http://web.mst.edu/~microbio/BIO221_2001/torulospora_delbrueckii.htm> ,
		<http://www.beerhunter.com/documents/19133-000120.html> ,
		<http://www.alabev.com/ingredie.htm> ,
		<http://www.google.co.uk/books?id=allg4XxlOM4C&pg=PA13&lpg=PA13&dq=beer+fruity+esters&sig=ACfU3U3y2dmIwcGJCI9sZPpXzWfNHax3Vg> ,
		<http://books.google.co.uk/books?id=TIYbNdrIsPEC&pg=PA2&lpg=PA2&dq=term+ale+-+unhopped+beer&source=web&ots=7eZH_pGNRd&sig=VT_3jQ8PaSpw_1dCfWvM1Y04hwE&hl=en&sa=X&oi=book_result&resnum=4&ct=result> ,
		<http://books.google.co.uk/books?id=6xul0O_SI1MC&pg=PA110&dq=Abbess+Hildegard+of+Bingen+hops&client=firefox-a&sig=ACfU3U15z21lcPS7K0HO2-Dp3Ju7zi8bgw> ,
		<http://books.google.co.uk/books?id=DvNhR0xfHtMC&pg=PA221&dq=Brettanomyces+lambic&client=firefox-a&sig=ACfU3U3PmukrkBNIO7fkkHMIit43n9l7Bg> .
@prefix rdfs:	<http://www.w3.org/2000/01/rdf-schema#> .
dbpedia:Beer	rdfs:label	"\u041F\u0438\u0432\u043E"@ru ,
		"Bi\u00E8re"@fr ,
		"S\u00F6r"@hu ,
		"\u5564\u9152"@zh ,
		"Beer"@en ,
		"Bira"@tr ,
		"Cervesa"@ca ,
		"Bere"@ro ,
		"\u00D6l"@sv ,
		"Cerveza"@es ,
		"Birra"@it ,
		"Bier"@de ,
		"\u00D8l"@no ,
		"Pivo"@cs ,
		"Piwo"@pl ,
		"\u041F\u0438\u0432\u043E"@uk ,
		"Olut"@fi ,
		"Cerveja"@pt ,
		"Bier"@nl ,
		"\u30D3\u30FC\u30EB"@ja ;
	dbpedia-owl:thumbnail	<http://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Leffe_900px.jpg/200px-Leffe_900px.jpg> ;
	dbpprop:abstract	"La cervesa (del ga\u00E8lic cerev\u012Ds\u012Da del mateix significat, per\u00F2 vegeu la secci\u00F3 d'etimologia), \u00E9s una beguda alcoh\u00F2lica, no destil\u00B7lada, de sabor amarg que es fabrica amb grans d'ordi o altres cereals el mid\u00F3 dels quals, una vegada modificat, \u00E9s fermentat en aigua i aromatitzat principalment amb ll\u00FApol. \u00C9s la beguda alcoh\u00F2lica m\u00E9s antiga i la m\u00E9s consumida. Per extensi\u00F3, la cervesa \u00E9s qualsevol beguda alcoh\u00F2lica produ\u00EFda per fermentaci\u00F3 de cereals. La cervesa pot ser diferent en el tipus, el gust i el color, segons el lloc on es fa, a causa dels ingredients emprats per produir-la. Generalment presenta un color ambrat amb tons que van del groc or al negre, passant pels marrons vermellosos. Actualment es beu gasificada, i normalment fresca. Es considera una beguda gasosa, \u00E9s a dir, cont\u00E9 di\u00F2xid de carboni dissolt en saturaci\u00F3 que es manifesta en forma de bombolles, i sol estar coronada d'una espuma mes o menys persistent. El seu aspecte pot ser cristal\u00B7l\u00ED o t\u00E8rbol. La seva graduaci\u00F3 alcoh\u00F2lica pot arribar gaireb\u00E9 al 30% vol. , encara que generalment es troba entre els 3% vol. i 9% vol."@ca ,
		"Olut on maltaista, humalista ja vedest\u00E4 k\u00E4ytt\u00E4m\u00E4ll\u00E4 valmistettu alkoholipitoinen mallasjuoma. Olut on maailman vanhin ja suosituin alkoholijuoma. Puhekieless\u00E4 siit\u00E4 k\u00E4ytet\u00E4\u00E4n hyvin usein nimityst\u00E4 kalja. Olutta valmistetaan, pannaan, viljakasveista ja k\u00E4ytet\u00E4\u00E4n hiivalla alkoholipitoiseksi. Valmistusaineet ovat vaihdelleet paikallisten raaka-aineiden mukaan: L\u00E4hi-id\u00E4ss\u00E4 ja Euroopassa suosituimpia ovat ohra ja vehn\u00E4, Afrikassa hirssi ja durra, Aasiassa riisi ja Amerikoissa maissi. Mausteina on k\u00E4ytetty katajanmarjoja, inkiv\u00E4\u00E4ri\u00E4, kuminaa, sahramia, korianteria, suomyrtti\u00E4 (Myrica gale) ja muita yrttej\u00E4. Humalaa alettiin k\u00E4ytt\u00E4\u00E4 800-luvulla, mutta se yleistyi vasta 1400-luvulla. Nykyp\u00E4iv\u00E4n\u00E4 olutta valmistetaan kaikkialla maailmassa. Tunnettuja valmistajamaita ovat muun muassa Belgia, Englanti, Kiina, Yhdysvallat, Tanska, Irlanti, Saksa ja T\u0161ekki. M\u00E4\u00E4r\u00E4llisesti eniten olutta juodaan Kiinassa, mutta henkil\u00F6m\u00E4\u00E4r\u00E4\u00E4n suhteutettuna T\u0161ekiss\u00E4. My\u00F6s Suomi on perinteinen olutmaa. Olutta valmistettiin teollisesti 178,7 miljardia litraa 2007, vuosikasvun ollessa 5,4 %. Suurin kasvu oli Kiinassa, per\u00E4ti 9,7 %."@fi ,
		"Berea este o b\u0103utur\u0103 alcoolic\u0103 ob\u0163inut\u0103 din 4 produse naturale: drojdia de bere, mal\u0163, hamei \u015Fi ap\u0103. Aceasta are aproximativ 5% alcool; a\u015Fa-numita bere f\u0103r\u0103 alcool are \u00EEntre 0 \u015Fi 0,5% alcool. Temperatura de b\u0103ut perfect\u0103 a berii se afl\u0103 \u00EEntre 6 \u015Fi 8\u00B0C. De obicei energia berii provine din gr\u00E2ne, dar poate s\u0103 vin\u0103 \u015Fi din energia cartofilor sau a maz\u0103rii. Se poate spune c\u0103 \u015Fi japoneza Sake se poate \u00EEncadra \u00EEn defini\u0163ia berii. \u00CEn Rusia, berea se \u00EEncadreaz\u0103 oficial la categoria b\u0103uturilor non-alcoolice."@ro ,
		"Se denomina cerveza a una bebida alcoh\u00F3lica, no destilada, de sabor amargo que se fabrica con granos de cebada u otros cereales cuyo almid\u00F3n, una vez modificado, es fermentado en agua y frecuentemente aromatizado con l\u00FApulo. De ella se conocen m\u00FAltiples variantes con una amplia gama de matices debidos a las diferentes formas de elaboraci\u00F3n y a los ingredientes utilizados. Generalmente presenta un color ambarino con tonos que van del amarillo oro al negro pasando los marrones rojizos. Se la considera \"gaseosa\" (contiene CO2 disuelto en saturaci\u00F3n que se manifiesta en forma de burbujas a la presi\u00F3n ambiente) y suele estar coronada de una espuma m\u00E1s o menos persistente. Su aspecto puede ser cristalino o turbio. Su graduaci\u00F3n alcoh\u00F3lica puede alcanzar hasta cerca de los 30% vol. , aunque principalmente se encuentra entre los 3% vol. y 9% vol. Existen otras bebidas alcoh\u00F3licas con caracter\u00EDsticas o apariencia diferentes pero fabricadas tambi\u00E9n a base de almid\u00F3n fermentado que, cuando no poseen un nombre espec\u00EDfico (como es el caso del sake o el pulque), son asimiladas a cervezas. En este \u00FAltimo caso se a\u00F1ade un complemento al nombre de \"cerveza\" a fin de evitar malentendidos (por ejemplo, cerveza de banana). La cerveza sin alcohol es un caso especial ya que su contenido alcoh\u00F3lico es despreciable o nulo, aunque comparte las mismas caracter\u00EDsticas de base que el resto de las cervezas porque se ha desalcoholizado durante la elaboraci\u00F3n. A diferencia de las bebidas obtenidas a partir de zumos de frutas fermentados, en la cerveza el cereal de base no contiene originalmente ni agua ni az\u00FAcar, caracterizando ambas circunstancias el proceso de elaboraci\u00F3n. Para conseguir az\u00FAcar a partir del almid\u00F3n del cereal, es necesario primero modificarlo mediante el malteado y sumergirlo en agua a la temperatura adecuada a fin de completar la conversi\u00F3n. El l\u00EDquido resultante, compuesto de az\u00FAcares, prote\u00EDnas y residuos procedentes del cereal, se filtra, se hierve vigorosamente y se le a\u00F1ade el l\u00FApulo. A continuaci\u00F3n se enfr\u00EDa hasta una temperatura que permita el desarrollo de las levaduras, se a\u00F1aden estas y se inicia la fermentaci\u00F3n que producir\u00E1 el alcohol y el CO2. Error en la cita: CervezaNacimientoFallecimientoNacionalidadOcupaci\u00F3n, Patrimonio de Antonina Ivanovna Pojarkova (* -) fue una destacada, y . Realiz\u00F3 importantes exploraciones bot\u00E1nicas al [editar] Abreviatura La Pojark. se emplea para indicar a Cerveza como autoridad en la descripci\u00F3n y de los vegetales. Realiz\u00F3 una extensa y exhaustiva labor taxon\u00F3mica, identificando y clasificando m\u00E1s de 450 nuevas, las que publicaba habitualmente en : Trudy Bot. Inst. Akad. Nauk S.S.S.R. ; Novosti Sist. Vyssh. Rast. ; Fl. URSS, ed. Komarov; Bot. Mater. Gerb. Bot. Inst. Komarova Akad. Nauk S.S.S.R. ; Bot. Journ. , URSS; Journal Botanique de l'URSS; Fl. Murm. Prov. ; Referat. Nauch. -Issl. Rab. Akad. Nauk SSSR, Biol. ; Bot. Zhurn. ; Opred. Rast. Kavk. ; Notul. Syst. Inst. Bot. Komarov. Acad. Sci. URSS; \u010Cas. N\u00E1r. Mus. , Odd. P\u0159\u00EDr. [editar] Referencias \u2191 Diccionario de la lengua de la real academia espa\u00F1ola. ISBN : 84-239-6813-8 \u2191 Recolecciones bot\u00E1nicas en el C\u00E1ucaso \u2191 Algunas nuevas especies [editar] Enlaces externos *Archivo:Wikispecies-logo. svg tiene un art\u00EDculo sobre . * Antonina Ivanovna Pojarkova en"@es ,
		"Im engeren Sinne ist Bier ein alkohol- und kohlens\u00E4urehaltiges Getr\u00E4nk, das durch G\u00E4rung meist aus den Grundzutaten Wasser, Malz und Hopfen gewonnen wird F\u00FCr ein kontrolliertes Ausl\u00F6sen des G\u00E4rvorganges wird meistens Hefe, selten auch Milchs\u00E4urebakterien zugesetzt Weitere Zutaten sind z B Fr\u00FCchte, Kr\u00E4uter oder Gew\u00FCrze Der Alkoholgehalt von normalen Biersorten liegt in Deutschland und \u00D6sterreich in der Regel zwischen 4,5 und 6 Prozent Im weiteren Sinne versteht man unter Bier jedes alkoholhaltige Getr\u00E4nk, das auf Basis von verzuckerter St\u00E4rke hergestellt wurde, ohne dass dabei ein Destillationsverfahren angewandt wurde Die Abgrenzung zu Wein besteht darin, dass f\u00FCr Weine Zucker aus pflanzlichen oder tierischen Quellen verg\u00E4rt werden, w\u00E4hrend der Ausgangsstoff f\u00FCr die G\u00E4rung bei Bier immer St\u00E4rke ist In der Regel wird der Zucker aus der St\u00E4rke von Getreide gewonnen, seltener wird St\u00E4rke aus Kartoffeln oder anderem Gem\u00FCse wie Erbsen herangezogen Der japanische Sake, obwohl oft als \u201EReiswein\u201C bezeichnet, f\u00E4llt daher ebenfalls unter die Definition der bierartigen Getr\u00E4nke \u00DCber den Ursprung des Wortes Bier gibt es keine gesicherten Erkenntnisse Vermutlich stammt es von biber (lat \u201EGetr\u00E4nk\u201C) ab Ein nicht mehr gebr\u00E4uchliches Wort f\u00FCr Bier ist das germanische \u00C4l (vgl englisch Ale, d\u00E4nisch \u00F8l, schwedisch \u00F6l oder finnisch olut), wobei es sich um das noch ungehopfte Gebr\u00E4u handelte"@de ,
		"\u5564\u9152\u662F\u4E16\u754C\u4E0A\u6700\u53E4\u8001\u4E5F\u662F\u6D88\u8D39\u91CF\u6700\u5927\u7684\u9152\u7CBE\u996E\u6599\uFF0C\u540C\u65F6\u4E5F\u662F\u4EC5\u6B21\u4E8E\u6C34\u548C\u8336\u7684\u7B2C\u4E09\u5927\u996E\u6599\u3002\u5564\u9152\u662F\u7528\u542B\u6709\u6DC0\u7C89\u7684\u8C37\u7C7B\uFF08\u4E3B\u8981\u662F\u5927\u9EA6\uFF09\u917F\u9020\u800C\u6210\u7684\uFF0C\u591A\u6570\u6DFB\u52A0\u5564\u9152\u82B1\u6765\u8C03\u5473\uFF0C\u6709\u65F6\u5019\u8FD8\u4F1A\u6DFB\u52A0\u4E00\u4E9B\u9999\u8349\u548C\u6C34\u679C\u3002 \u5564\u9152\u5F88\u65E9\u4FBF\u89C1\u8BF8\u6587\u5B57\u8BB0\u8F7D\uFF1A\u6C49\u8C1F\u62C9\u6BD4\u6CD5\u5178\u4E2D\u5C31\u6709\u5173\u4E8E\u5564\u9152\u548C\u5564\u9152\u9986\u7684\u6CD5\u5F8B\uFF1B\u82CF\u7F8E\u5C14\u4EBA\u7684\u300A\u9152\u795E\u9882\u300B\u65E2\u662F\u7ECF\u6587\u4E5F\u662F\u8BA9\u6587\u5316\u8F83\u4F4E\u7684\u4EBA\u4EEC\u8BB0\u4F4F\u917F\u9152\u914D\u65B9\u7684\u4E00\u79CD\u65B9\u6CD5\u3002\u73B0\u4EE3\uFF0C\u917F\u9152\u5DE5\u4E1A\u5DF2\u662F\u5168\u7403\u6027\u7684\u91CD\u8981\u4EA7\u4E1A\uFF0C\u5305\u62EC\u4E86\u6570\u4E2A\u8DE8\u56FD\u516C\u53F8\u548C\u6210\u5343\u4E0A\u4E07\u7684\u4ECE\u4F5C\u574A\u5230\u5730\u65B9\u9152\u5382\u7684\u5C0F\u578B\u751F\u4EA7\u8005\u3002 \u4E0D\u540C\u56FD\u5BB6\u4E0D\u540C\u6587\u5316\u917F\u9020\u5564\u9152\u7684\u57FA\u672C\u65B9\u6CD5\u90FD\u662F\u4E00\u6837\u7684\uFF0C\u4E3B\u8981\u5206\u6210\u4E24\u79CD\u7C7B\u578B\uFF1A\u4E00\u79CD\u662F\u5168\u4E16\u754C\u6D41\u884C\u7684\u7A96\u85CF\u5564\u9152\uFF0C\u53E6\u4E00\u79CD\u662F\u6BD4\u8F83\u5730\u65B9\u6027\u7684\u7231\u5C14\u5564\u9152\u3002\u7231\u5C14\u5564\u9152\u53C8\u53EF\u4EE5\u8FDB\u4E00\u6B65\u5206\u6210pale ale, stout, brown ale. \u5564\u9152\u7684\u9152\u7CBE\u542B\u91CF\uFF08\u4F53\u79EF\u6BD4\uFF09\u4ECE1%\u523020%\u4E0D\u7B49\uFF0C\u5927\u591A\u6570\u90FD\u57284%\u52306%\u4E4B\u95F4\u3002"@zh ,
		"La bi\u00E8re est une boisson alcoolis\u00E9e obtenue par fermentation, fabriqu\u00E9e \u00E0 partir d\u2019eau, de malt et de houblon. Remontant \u00E0 l\u2019Antiquit\u00E9 (la fabrication de bi\u00E8re est attest\u00E9e \u00E0 Sumer au IV mill\u00E9naire av. J. -C. ), elle est l'une des boissons les plus populaires \u00E0 travers le monde. Des versions faiblement alcoolis\u00E9es (variant de 2\u00B0 \u00E0 0\u00B0) sont pr\u00E9sentes sur le march\u00E9. Contrairement aux autres boissons \u00AB sans alcool \u00BB, elles sont fabriqu\u00E9es par les m\u00EAmes proc\u00E9d\u00E9s que la bi\u00E8re classique. La fabrication de la bi\u00E8re se fait dans une brasserie."@fr ,
		"Bier is een alcoholische drank gemaakt uit granen, waaronder gerst en tarwe. Soms wordt nog fruit toegevoegd (bijvoorbeeld kersen in krieklambiek). Er bestaan verschillende methodes om bier te maken. Het ambacht van het bier maken wordt \u2018brouwen\u2019 genoemd. Bij de meest gebruikelijke methode wordt bier gebrouwen uit gerst, water, hop en gist."@nl ,
		"\u00D6l \u00E4r den \u00E4ldsta k\u00E4nda alkoholdrycken och har producerats i uppskattningsvis 7 000 \u00E5r. Det f\u00F6rsta \u00F6let skapades troligtvis d\u00E5 st\u00E4rkelse- och sockerrika br\u00F6d bl\u00F6ttes och j\u00E4ste i kontakt med vilda j\u00E4stsvampar. Den moderna bryggeritekniken utvecklades i huvudsak i kloster under medeltiden och de st\u00F6rsta tekniska framstegen i industrialiserandet av bryggprocessen skedde under 1700- och 1800-talen. Bryggeriindustrin \u00E4r idag en multinationell miljardindustri med Kina som st\u00F6rsta producentland. \u00D6l bestod ursprungligen av j\u00E4st, vatten och st\u00E4rkelsebaserade ingredienser, i huvudsak malt men \u00E4ven vete, ris och majs. Humlens angen\u00E4ma effekter uppt\u00E4cktes under slutet av det f\u00F6rsta millenniet efter v\u00E5r tider\u00E4kning och idag \u00E4r humle en av huvudingredienserna i de allra flesta \u00F6lsorterna. Andra ingredienser kan vara potatis, kryddor och socker. Det finns flera olika \u00F6ltyper, s\u00E5som spontanj\u00E4st \u00F6l, ale, lager och vete\u00F6l. Vissa \u00F6ltyper \u00E4r \u00E4ven regionspecifika och produceras utifr\u00E5n de f\u00F6ruts\u00E4ttningar som finns i regionen. Processen kallas f\u00F6r bryggning. Idag produceras \u00E4ven ekologiskt \u00F6l och alkoholfritt \u00F6l. Liksom med andra alkoholhaltiga drycker kan m\u00E5ttligt intag av \u00F6l ha vissa positiva h\u00E4lsoeffekter, medan de skadliga h\u00E4lsoeffekterna av alkoholkonsumtion \u00E4r l\u00E5ngt fler."@sv ,
		"\u30B0\u30E9\u30B9\u306B\u6CE8\u304C\u308C\u305F\u30D3\u30FC\u30EB \u30D5\u30A1\u30A4\u30EB:Dutch beers. jpg \u30D3\u30FC\u30EB\u306E\u74F6 \u30D5\u30A1\u30A4\u30EB:Cans of beer on Japanese discount store. jpg \u65E5\u672C\u306E\u7F36\u30D3\u30FC\u30EB \u30D3\u30FC\u30EB\uFF08\u82F1&#58; beer,\u862D&#58; bier\uFF09\u306F\u30A2\u30EB\u30B3\u30FC\u30EB\u98F2\u6599\u306E\u4E00\u7A2E\u3002\u539F\u6599\u3068\u3057\u3066\u5927\u9EA6\u304C\u4E3B\u306B\u4F7F\u308F\u308C\u3001\u305D\u308C\u3092\u767A\u82BD\u3055\u305B\u305F\u3082\u306E\uFF08\u9EA6\u82BD\uFF09\u3092\u9175\u7D20\uFF08\u30A2\u30DF\u30E9\u30FC\u30BC\uFF09\u3067\u7CD6\u5316\u3055\u305B\u3001\u30D3\u30FC\u30EB\u9175\u6BCD\u3067\u30A2\u30EB\u30B3\u30FC\u30EB\u767A\u9175\u3055\u305B\u3066\u4F5C\u308B\u3002\u6F22\u5B57\u3067\u306F\u9EA6\u9152\u3068\u8868\u8A18\u3055\u308C\u308B\u3002 \u73FE\u5728\u306F\u70AD\u9178\u306E\u6E05\u6DBC\u611F\u3068\u30DB\u30C3\u30D7\u306E\u82E6\u307F\u3092\u7279\u5FB4\u3068\u3059\u308B\u30E9\u30AC\u30FC\u304C\u4E3B\u6D41\u3068\u306A\u3063\u3066\u3044\u308B\u304C\u3001\u30E9\u30AC\u30FC\u306F\u30D3\u30FC\u30EB\u306E\u6B74\u53F2\u306E\u4E2D\u3067\u306F\u6BD4\u8F03\u7684\u65B0\u53C2\u3067\u3042\u308A\u3001\u30E9\u30AC\u30FC\u4EE5\u5916\u306B\u3082\u30A8\u30FC\u30EB\u306A\u3069\u306E\u3055\u307E\u3056\u307E\u306A\u7A2E\u985E\u306E\u30D3\u30FC\u30EB\u304C\u4E16\u754C\u3067\u98F2\u307E\u308C\u3066\u3044\u308B\u3002 1990\u5E74\u4EE3\u306E\u65E5\u672C\u3067\u4E00\u756A\u591A\u304F\u6D88\u8CBB\u3055\u308C\u3066\u3044\u308B\u30A2\u30EB\u30B3\u30FC\u30EB\u98F2\u6599\u3067\u3042\u308B\u30CF\u30A4\u30D1\u30FC\u30D7\u30EC\u30B9 \u300C\u30D3\u30FC\u30EB\u306B\u3064\u3044\u3066\u300D\u300E\u3044\u3089\u3063\u3057\u3083\u3044\u307E\u305B! \u96D1\u5B66\u5C45\u9152\u5C4B \u300C\u9152\u300D\u3068\u300C\u3064\u307E\u307F\u300D\u306E\u304A\u3044\u3057\u3044\u30A6\u30F3\u30C1\u30AF\u300F PHP\u7814\u7A76\u6240\u3008PHP\u6587\u5EAB\u3009\u30012002-06-17\u3001\u7B2C1\u7248\u7B2C3\u5237\u300177\u300178\u30DA\u30FC\u30B8\u3002ISBN 4-569-57740-7\u3002"@ja ,
		"Bira, su, tah\u0131l ve \u015Ferbet\u00E7iotu kar\u0131\u015F\u0131m\u0131 bir i\u00E7ecektir. Bira, d\u00FC\u015F\u00FCk alkoll\u00FC bir i\u00E7kidir. Alkol oran\u0131 \"sp\u00E9ciales\"lerin b\u00FCy\u00FCk b\u00F6l\u00FCm\u00FCnde 5 ve 7 derece, \"luxe\"lerde 4 ve 5 derece, yemekte tercih edilen \"light\" biralarda 3.5 dereceden daha azd\u0131r. Y\u00FCksek teknoloji sayesinde \u00FCretilen alkols\u00FCz biralarda ise bu oran 0.015 dereceye kadar d\u00FC\u015Fer (\u00F6rne\u011Fin ihracat a\u011F\u0131rl\u0131kl\u0131 \u00FCretilen Efes Alkols\u00FCz). Buna ra\u011Fmen esmer biralardaki alkol oran\u0131 12-13 dereceyi bulabilmektedir. D\u00FCnyan\u0131n en sert biras\u0131, Fransa'da \"La Samichlaus\" ad\u0131 verilen birad\u0131r. Y\u0131lda sadece bir g\u00FCn, Saint Nicolas g\u00FCn\u00FCnde sat\u0131l\u0131r ve bir y\u0131l sonra i\u00E7ilir. Son y\u0131llarda Avrupa'da, Atlantik \u00F6tesi biralar modad\u0131r; Amerika'n\u0131n hafif biralar\u0131, \u015Ferbet\u00E7iotunun az kullan\u0131ld\u0131\u011F\u0131 biralar, ye\u015Fil limon e\u015Fli\u011Finde i\u00E7ilen Meksika'n\u0131n Corona biras\u0131 gibi."@tr ,
		"A s\u00F6r (vagy r\u00E9giesen ser, serital) mal\u00E1t\u00E1b\u00F3l, valamint bizonyos p\u00F3tanyagokb\u00F3l v\u00EDzzel cefr\u00E9zett, koml\u00F3val, illetve egy\u00E9b enged\u00E9lyezett anyagokkal \u00EDzes\u00EDtett, s\u00F6r\u00E9leszt\u0151vel erjesztett, sz\u00E9n-dioxidban d\u00FAs, \u00E1ltal\u00E1ban alkoholtartalm\u00FA ital."@hu ,
		"La birra \u00E8 una delle pi\u00F9 diffuse e pi\u00F9 antiche bevande alcoliche del mondo. Viene prodotta attraverso la fermentazione alcolica con ceppi di Saccharomyces cerevisiae o Saccharomyces carlsbergensis di zuccheri derivanti da fonti amidacee, tra cui quella pi\u00F9 usata \u00E8 il malto d'orzo. Il malto d'orzo \u00E8 l'orzo germinato ed essiccato ed \u00E8 conosciuto comunemente come malto. Vengono tuttavia ampiamente impiegati anche il frumento, il mais e il riso, solitamente in combinazione con l'orzo. Altre piante meno utilizzate sono invece la radice di manioca, il miglio e il sorgo in Africa, la patata in Brasile e l'agave in Messico. Per produrre la birra, il malto viene immerso in acqua calda, dove - grazie all'azione di alcuni enzimi presenti nel malto stesso e dovuti alla germinazione - gli amidi presenti vengono convertiti in zuccheri fermentescibili. Questo mosto zuccheroso pu\u00F2 essere aromatizzato con erbe aromatiche, frutta o pi\u00F9 comunemente con il luppolo. Quindi, viene impiegato un lievito che d\u00E0 inizio alla fermentazione e porta alla formazione di alcool, unitamente ad anidride carbonica (che viene per la maggior parte espulsa) ed altri prodotti di scarto derivanti dalla respirazione anaerobica dei lieviti. In questo processo si utilizzano ingredienti, tradizioni e metodi produttivi variabili: il tipo di lievito ed il metodo di produzione possono essere usati per classificare le birre in ale, lager o birre a fermentazione spontanea."@it ,
		"\u0424\u0430\u0439\u043B:Eichbaum Kellerbier 2007 just beer. jpg \u041F\u0438\u0301\u0432\u043E \u2014 \u0430\u043B\u043A\u043E\u0433\u043E\u043B\u044C\u043D\u0438\u0439 \u043D\u0430\u043F\u0456\u0439 \u0441\u0435\u0440\u0435\u0434\u043D\u044C\u043E\u0457 \u043C\u0456\u0446\u043D\u043E\u0441\u0442\u0456, \u044F\u043A\u0438\u0439 \u0432\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u044F\u044E\u0442\u044C \u0444\u0435\u0440\u043C\u0435\u043D\u0442\u0430\u0446\u0456\u0454\u044E \u044F\u0447\u043C\u0456\u043D\u043D\u043E\u0433\u043E, \u0430\u0431\u043E \u043A\u0443\u043A\u0443\u0440\u0443\u0434\u0437\u044F\u043D\u043E\u0433\u043E, \u0430\u0431\u043E \u0440\u0438\u0441\u043E\u0432\u043E\u0433\u043E \u0441\u043E\u043B\u043E\u0434\u0443. \u041F\u0438\u0432\u043E \u0445\u0430\u0440\u0430\u043A\u0442\u0435\u0440\u0438\u0437\u0443\u0454\u0442\u044C\u0441\u044F \u044F\u043A \u043F\u0440\u0430\u0432\u0438\u043B\u043E \u043F\u0440\u0438\u0454\u043C\u043D\u043E\u044E \u0433\u0456\u0440\u043A\u043E\u0442\u043E\u044E \u0442\u0430 \u0430\u0440\u043E\u043C\u0430\u0442\u043E\u043C, \u0449\u043E \u043D\u0430\u0434\u0430\u0454 \u0439\u043E\u043C\u0443 \u0445\u043C\u0456\u043B\u044C, \u0430 \u0442\u0430\u043A\u043E\u0436 \u0437\u0434\u0430\u0442\u043D\u0456\u0441\u0442\u044E \u0434\u043E \u043F\u0456\u043D\u043E\u0443\u0442\u0432\u043E\u0440\u0435\u043D\u043D\u044F. \u041F\u0440\u043E\u0446\u0435\u0441 \u0432\u0438\u0440\u043E\u0431\u043D\u0438\u0446\u0442\u0432\u0430 \u043F\u0438\u0432\u0430 \u043D\u0430\u0437\u0438\u0432\u0430\u0454\u0442\u044C\u0441\u044F \u0431\u0440\u043E\u0432\u0430\u0440\u0441\u0442\u0432\u043E\u043C, \u0456\u043D\u043A\u043E\u043B\u0438 \u043F\u0438\u0432\u043E\u0432\u0430\u0440\u0456\u043D\u043D\u044F\u043C."@uk ,
		"Beer is the world's oldest"@en ,
		"Piwo \u2013 nap\u00F3j otrzymywany w wyniku fermentacji alkoholowej wodnego wyci\u0105gu ze s\u0142odu browarnego oraz szyszek chmielu jako dodatku smakowego przy u\u017Cyciu wyselekcjonowanych szczep\u00F3w dro\u017Cd\u017Cy. S\u0142\u00F3d u\u017Cywany do produkcji piwa powstaje w procesie s\u0142odowania j\u0119czmienia, rzadziej pszenicy lub \u017Cyta, kt\u00F3ry polega na moczeniu ziarna, kie\u0142kowaniu, a nast\u0119pnie wysuszeniu. Efektem zacierania oraz filtracji s\u0142odu jest brzeczka, kt\u00F3ra wraz z chmielem poddawana jest warzeniu czyli gotowaniu, a nast\u0119pnie fermentacji alkoholowej przy u\u017Cyciu dro\u017Cd\u017Cy piwowarskich. Charakter piwa okre\u015Bla najcz\u0119\u015Bciej rodzaj u\u017Cytego s\u0142odu lub s\u0142od\u00F3w, zawarto\u015B\u0107 alkoholu, goryczka chmielowa oraz st\u0119\u017Cenie ekstraktu czyli nieprzefermentowanych sk\u0142adnik\u00F3w s\u0142odu. Zawarto\u015B\u0107 alkoholu w piwie podawana jest w procencie obj\u0119to\u015Bci p\u0142ynu i waha si\u0119 od 0,5% do 12,0%. Natomiast st\u0119\u017Cenie ekstraktu podawane jest najcz\u0119\u015Bciej w procentach wagowych lub w stopniach Ballinga, rzadziej stopniach Plato. Brzeczka po przeprowadzonej fermentacji zawiera ok. 1/3 ekstraktu, 1/3 alkoholu i 1/3 dwutlenku w\u0119gla. Oznacza to, \u017Ce piwo o zawarto\u015Bci ekstraktu w brzeczce 12% wagowych zawiera ok. 4% wagowych alkoholu czyli uwzgl\u0119dniaj\u0105c ci\u0119\u017Car alkoholu ok. 5% obj\u0119to\u015Bci oraz ok. 4% wagowych dwutlenku w\u0119gla. Wy\u017Csze odfermentowanie brzeczki powoduje wzrost zawarto\u015Bci alkoholu kosztem st\u0119\u017Cenia ekstraktu, a cz\u0119sto r\u00F3wnie\u017C jako\u015Bci piwa. Chmiel lub preparaty chmielowe w postaci granulat\u00F3w i ekstrakt\u00F3w stosowany jest w niewielkich ilo\u015Bciach jako rodzaj przyprawy w celu osi\u0105gni\u0119cia po\u017C\u0105danej warto\u015Bci goryczkowej piwa. Najwa\u017Cniejsz\u0105 cech\u0105 jako\u015Bciow\u0105 chmielu jest zawarto\u015B\u0107 alfa-kwas\u00F3w \u2013 zwi\u0105zk\u00F3w organicznych nadaj\u0105cych piwu charakterystyczn\u0105 goryczk\u0119. Odmiany chmielu u\u017Cywane w piwowarstwie to superaromatyczne, aromatyczne, goryczkowe i supergoryczkowe."@pl ,
		"Port\u00E1l \u2013 Hlavn\u00ED \u010Dl\u00E1nek \u2013 Kategorie Pivo je kva\u0161en\u00FD slab\u011B alkoholick\u00FD n\u00E1poj vyr\u00E1b\u011Bn\u00FD v pivovaru z obiln\u00E9ho sladu, vody a chmele pomoc\u00ED pivovarsk\u00FDch kvasinek, kter\u00FD se t\u011B\u0161\u00ED zna\u010Dn\u00E9 oblib\u011B v \u010Cesku i v zahrani\u010D\u00ED. Na \u00FAzem\u00ED \u010Ceska se jedn\u00E1 o nejkonzumovan\u011Bj\u0161\u00ED alkoholick\u00FD n\u00E1poj. Pivo je pova\u017Eov\u00E1no za jeden z \u010Desk\u00FDch symbol\u016F a od roku 2008 je n\u00E1zev \u010Desk\u00E9 pivo chr\u00E1n\u011Bno jako zem\u011Bpisn\u00E9 ozna\u010Den\u00ED. Pivo je va\u0159eno ji\u017E od nepam\u011Bti a je nemo\u017En\u00E9 ur\u010Dit m\u00EDsto, kde bylo uva\u0159eno prvn\u00ED pivo. Jako zem\u011B p\u016Fvodu se uv\u00E1d\u00ED Mezopot\u00E1mie a to p\u0159ibli\u017En\u011B p\u0159ed 7 tis\u00EDci lety p\u0159.n.l. Pivo je staroslov\u011Bnsk\u00E9 slovo, kter\u00E9 ozna\u010Dovalo \u201En\u00E1poj nejoby\u010Dejn\u011Bj\u0161\u00ED a nejroz\u0161\u00ED\u0159en\u011Bj\u0161\u00ED\u201C. V sou\u010Dasnosti je pivo konzumov\u00E1no p\u0159ev\u00E1\u017En\u011B v zem\u00EDch st\u0159edn\u00ED Evropy, kde m\u00E1 jeho v\u00FDroba a konzumace dlouholetou tradici. Mimo tuto oblast m\u00E1 pivo silnou tradici tak\u00E9 na Britsk\u00FDch ostrovech. K roku 2008 dr\u017E\u00ED obyvatel\u00E9 \u010Ceska p\u0159edn\u00ED pozici v pr\u016Fm\u011Brn\u00E9 spot\u0159eb\u011B piva na osobu, kter\u00E1 dosahuje v pr\u016Fm\u011Bru 160 litr\u016F na hlavu."@cs ,
		"\u041F\u0438\u0301\u0432\u043E \u2014 \u0443\u043C\u0435\u0440\u0435\u043D\u043D\u044B\u0439 \u043F\u043E \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u044E \u044D\u0442\u0438\u043B\u043E\u0432\u043E\u0433\u043E \u0441\u043F\u0438\u0440\u0442\u0430 \u0430\u043B\u043A\u043E\u0433\u043E\u043B\u044C\u043D\u044B\u0439 \u043D\u0430\u043F\u0438\u0442\u043E\u043A, \u043F\u043E\u043B\u0443\u0447\u0430\u0435\u043C\u044B\u0439 \u0441\u043F\u0438\u0440\u0442\u043E\u0432\u044B\u043C \u0431\u0440\u043E\u0436\u0435\u043D\u0438\u0435\u043C \u0441\u043E\u043B\u043E\u0434\u043E\u0432\u043E\u0433\u043E \u0441\u0443\u0441\u043B\u0430 \u0441 \u043F\u043E\u043C\u043E\u0449\u044C\u044E \u043F\u0438\u0432\u043D\u044B\u0445 \u0434\u0440\u043E\u0436\u0436\u0435\u0439, \u043E\u0431\u044B\u0447\u043D\u043E \u0441 \u0434\u043E\u0431\u0430\u0432\u043B\u0435\u043D\u0438\u0435\u043C \u0445\u043C\u0435\u043B\u044F. \u0421\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u0435 \u044D\u0442\u0438\u043B\u043E\u0432\u043E\u0433\u043E \u0441\u043F\u0438\u0440\u0442\u0430 \u0432 \u0431\u043E\u043B\u044C\u0448\u0438\u043D\u0441\u0442\u0432\u0435 \u0441\u043E\u0440\u0442\u043E\u0432 \u043F\u0438\u0432\u0430 3\u20146 % \u043E\u0431. (\u0438\u043D\u043E\u0433\u0434\u0430 \u0438 \u0432\u044B\u0448\u0435, \u043A\u0440\u0435\u043F\u043A\u043E\u0435 \u0441\u043E\u0434\u0435\u0440\u0436\u0438\u0442 \u043A\u0430\u043A \u043F\u0440\u0430\u0432\u0438\u043B\u043E 8 % \u043E\u0431, \u0438\u043D\u043E\u0433\u0434\u0430 \u0434\u0430\u0436\u0435 \u0438 \u0434\u043E 12 % \u043E\u0431. ), \u0441\u0443\u0445\u0438\u0445 \u0432\u0435\u0449\u0435\u0441\u0442\u0432 (\u0432 \u043E\u0441\u043D\u043E\u0432\u043D\u043E\u043C \u0443\u0433\u043B\u0435\u0432\u043E\u0434\u043E\u0432) \u2014 7\u201410 %, \u0443\u0433\u043B\u0435\u043A\u0438\u0441\u043B\u043E\u0433\u043E \u0433\u0430\u0437\u0430 \u2014 0,3\u20140,4 %."@ru ,
		"\u00D8l er en samlebetegnelse p\u00E5 alkoholholdige drikker brygget p\u00E5 korn. \u00D8l er kjent fra oldtiden og det f\u00F8rste \u00F8let ble trolig brygget for mer enn seks tusen \u00E5r siden. Ogs\u00E5 i Norge har \u00F8l en lang tradisjon, og Gulatingsloven hadde bestemmelser med strenge straffer for den som ikke fulgte reglene for \u00F8lbrygging. I f\u00F8lge loven kunne en bonde bli fratatt g\u00E5rd og grunn om han ikke hadde brygget \u00F8l til jul de siste tre \u00E5rene. Som regel ble da halvparten av eiendommen overf\u00F8rt til kongen og den andre halvparten til biskopen. Gulatingsloven opererer ogs\u00E5 med begrepet \u00F8lf\u00F8rhet: Ingen kan erkl\u00E6res umyndig s\u00E5 lenge han har sitt vett, er hestef\u00F8r og \u00F8lf\u00F8r! I eldre tid ble norsk \u00F8l laget av bygg eller havre og tilsatt f. eks. bark for \u00E5 gi brygget smak. Humle ble en del av oppskriften i det 12. \u00E5rhundret, og i dag finnes det rundt 40 sorter humle som brukes til \u00F8lbrygging. Dansk \u00F8l ble brygget med pors og malurt, inneholdt lite alkohol og smakte surt. Folk kj\u00F8pte derfor heller tysk \u00F8l om de hadde r\u00E5d, siden det var brygget p\u00E5 humle og smakte s\u00F8tt i stedet. Norsk \u00F8l brygges i dag vanligvis p\u00E5 humle og malt av bygg. Enkelte \u00F8lslag bruker hvete. Noen \u00F8lsorter bruker andre eller flere tilsetninger enn humle. I Norge har vi tradisjon for lokale bryggerier, selv om st\u00F8rre selskaper i stor grad har tatt over. Det st\u00F8rste norske bryggeriet er i dag Ringnes, som i sin tur er eid av danske Carlsberg. Andre store bryggerier er Hansa og Aass. Mesteparten av \u00F8let som blir solgt i Norge er norskbrygget pilsner\u00F8l. Begrepet fat\u00F8l blir idag ofte brukt om \u00F8l som er lagret p\u00E5 tanker. Tradisjonelt sett brukes denne betegnelsen om et \u00F8l som har v\u00E6rt lagret p\u00E5 eikefat. Denne lagringen gjorde at \u00F8let fikk en noe dypere farge en pils og en mer utpreget smak."@no ,
		"A cerveja \u00E9 uma bebida produzida a partir da fermenta\u00E7\u00E3o de cereais, principalmente a cevada maltada, e acredita-se que tenha sido das primeiras bebidas alco\u00F3licas a serem desenvolvidas pelo homem."@pt ;
	rdfs:comment	"\u00D6l \u00E4r den \u00E4ldsta k\u00E4nda alkoholdrycken och har producerats i uppskattningsvis 7 000 \u00E5r. Det f\u00F6rsta \u00F6let skapades troligtvis d\u00E5 st\u00E4rkelse- och sockerrika br\u00F6d bl\u00F6ttes och j\u00E4ste i kontakt med vilda j\u00E4stsvampar. Den moderna bryggeritekniken utvecklades i huvudsak i kloster under medeltiden och de st\u00F6rsta tekniska framstegen i industrialiserandet av bryggprocessen skedde under 1700- och 1800-talen."@sv ,
		"La bi\u00E8re est une boisson alcoolis\u00E9e obtenue par fermentation, fabriqu\u00E9e \u00E0 partir d\u2019eau, de malt et de houblon. Remontant \u00E0 l\u2019Antiquit\u00E9 (la fabrication de bi\u00E8re est attest\u00E9e \u00E0 Sumer au IV mill\u00E9naire av. J. -C. ), elle est l'une des boissons les plus populaires \u00E0 travers le monde. Des versions faiblement alcoolis\u00E9es (variant de 2\u00B0 \u00E0 0\u00B0) sont pr\u00E9sentes sur le march\u00E9."@fr ,
		"Bier is een alcoholische drank gemaakt uit granen, waaronder gerst en tarwe. Soms wordt nog fruit toegevoegd (bijvoorbeeld kersen in krieklambiek). Er bestaan verschillende methodes om bier te maken. Het ambacht van het bier maken wordt \u2018brouwen\u2019 genoemd. Bij de meest gebruikelijke methode wordt bier gebrouwen uit gerst, water, hop en gist."@nl ,
		""@zh ,
		"Se denomina cerveza a una bebida alcoh\u00F3lica, no destilada, de sabor amargo que se fabrica con granos de cebada u otros cereales cuyo almid\u00F3n, una vez modificado, es fermentado en agua y frecuentemente aromatizado con l\u00FApulo. De ella se conocen m\u00FAltiples variantes con una amplia gama de matices debidos a las diferentes formas de elaboraci\u00F3n y a los ingredientes utilizados. Generalmente presenta un color ambarino con tonos que van del amarillo oro al negro pasando los marrones rojizos."@es ,
		"\u041F\u0438\u0301\u0432\u043E \u2014 \u0443\u043C\u0435\u0440\u0435\u043D\u043D\u044B\u0439 \u043F\u043E \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u044E \u044D\u0442\u0438\u043B\u043E\u0432\u043E\u0433\u043E \u0441\u043F\u0438\u0440\u0442\u0430 \u0430\u043B\u043A\u043E\u0433\u043E\u043B\u044C\u043D\u044B\u0439 \u043D\u0430\u043F\u0438\u0442\u043E\u043A, \u043F\u043E\u043B\u0443\u0447\u0430\u0435\u043C\u044B\u0439 \u0441\u043F\u0438\u0440\u0442\u043E\u0432\u044B\u043C \u0431\u0440\u043E\u0436\u0435\u043D\u0438\u0435\u043C \u0441\u043E\u043B\u043E\u0434\u043E\u0432\u043E\u0433\u043E \u0441\u0443\u0441\u043B\u0430 \u0441 \u043F\u043E\u043C\u043E\u0449\u044C\u044E \u043F\u0438\u0432\u043D\u044B\u0445 \u0434\u0440\u043E\u0436\u0436\u0435\u0439, \u043E\u0431\u044B\u0447\u043D\u043E \u0441 \u0434\u043E\u0431\u0430\u0432\u043B\u0435\u043D\u0438\u0435\u043C \u0445\u043C\u0435\u043B\u044F. \u0421\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u0435 \u044D\u0442\u0438\u043B\u043E\u0432\u043E\u0433\u043E \u0441\u043F\u0438\u0440\u0442\u0430 \u0432 \u0431\u043E\u043B\u044C\u0448\u0438\u043D\u0441\u0442\u0432\u0435 \u0441\u043E\u0440\u0442\u043E\u0432 \u043F\u0438\u0432\u0430 3\u20146 % \u043E\u0431."@ru ,
		""@de ,
		"Beer is the world's oldest"@en ,
		"\u0424\u0430\u0439\u043B:Eichbaum Kellerbier 2007 just beer. jpg \u041F\u0438\u0301\u0432\u043E \u2014 \u0430\u043B\u043A\u043E\u0433\u043E\u043B\u044C\u043D\u0438\u0439 \u043D\u0430\u043F\u0456\u0439 \u0441\u0435\u0440\u0435\u0434\u043D\u044C\u043E\u0457 \u043C\u0456\u0446\u043D\u043E\u0441\u0442\u0456, \u044F\u043A\u0438\u0439 \u0432\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u044F\u044E\u0442\u044C \u0444\u0435\u0440\u043C\u0435\u043D\u0442\u0430\u0446\u0456\u0454\u044E \u044F\u0447\u043C\u0456\u043D\u043D\u043E\u0433\u043E, \u0430\u0431\u043E \u043A\u0443\u043A\u0443\u0440\u0443\u0434\u0437\u044F\u043D\u043E\u0433\u043E, \u0430\u0431\u043E \u0440\u0438\u0441\u043E\u0432\u043E\u0433\u043E \u0441\u043E\u043B\u043E\u0434\u0443."@uk ,
		"Port\u00E1l \u2013 Hlavn\u00ED \u010Dl\u00E1nek \u2013 Kategorie Pivo je kva\u0161en\u00FD slab\u011B alkoholick\u00FD n\u00E1poj vyr\u00E1b\u011Bn\u00FD v pivovaru z obiln\u00E9ho sladu, vody a chmele pomoc\u00ED pivovarsk\u00FDch kvasinek, kter\u00FD se t\u011B\u0161\u00ED zna\u010Dn\u00E9 oblib\u011B v \u010Cesku i v zahrani\u010D\u00ED. Na \u00FAzem\u00ED \u010Ceska se jedn\u00E1 o nejkonzumovan\u011Bj\u0161\u00ED alkoholick\u00FD n\u00E1poj. Pivo je pova\u017Eov\u00E1no za jeden z \u010Desk\u00FDch symbol\u016F a od roku 2008 je n\u00E1zev \u010Desk\u00E9 pivo chr\u00E1n\u011Bno jako zem\u011Bpisn\u00E9 ozna\u010Den\u00ED."@cs ,
		"Bira, su, tah\u0131l ve \u015Ferbet\u00E7iotu kar\u0131\u015F\u0131m\u0131 bir i\u00E7ecektir. Bira, d\u00FC\u015F\u00FCk alkoll\u00FC bir i\u00E7kidir. Alkol oran\u0131 \"sp\u00E9ciales\"lerin b\u00FCy\u00FCk b\u00F6l\u00FCm\u00FCnde 5 ve 7 derece, \"luxe\"lerde 4 ve 5 derece, yemekte tercih edilen \"light\" biralarda 3.5 dereceden daha azd\u0131r. Y\u00FCksek teknoloji sayesinde \u00FCretilen alkols\u00FCz biralarda ise bu oran 0.015 dereceye kadar d\u00FC\u015Fer (\u00F6rne\u011Fin ihracat a\u011F\u0131rl\u0131kl\u0131 \u00FCretilen Efes Alkols\u00FCz). Buna ra\u011Fmen esmer biralardaki alkol oran\u0131 12-13 dereceyi bulabilmektedir."@tr ,
		"Olut on maltaista, humalista ja vedest\u00E4 k\u00E4ytt\u00E4m\u00E4ll\u00E4 valmistettu alkoholipitoinen mallasjuoma. Olut on maailman vanhin ja suosituin alkoholijuoma. Puhekieless\u00E4 siit\u00E4 k\u00E4ytet\u00E4\u00E4n hyvin usein nimityst\u00E4 kalja. Olutta valmistetaan, pannaan, viljakasveista ja k\u00E4ytet\u00E4\u00E4n hiivalla alkoholipitoiseksi."@fi ,
		"Piwo \u2013 nap\u00F3j otrzymywany w wyniku fermentacji alkoholowej wodnego wyci\u0105gu ze s\u0142odu browarnego oraz szyszek chmielu jako dodatku smakowego przy u\u017Cyciu wyselekcjonowanych szczep\u00F3w dro\u017Cd\u017Cy. S\u0142\u00F3d u\u017Cywany do produkcji piwa powstaje w procesie s\u0142odowania j\u0119czmienia, rzadziej pszenicy lub \u017Cyta, kt\u00F3ry polega na moczeniu ziarna, kie\u0142kowaniu, a nast\u0119pnie wysuszeniu."@pl ,
		"A cerveja \u00E9 uma bebida produzida a partir da fermenta\u00E7\u00E3o de cereais, principalmente a cevada maltada, e acredita-se que tenha sido das primeiras bebidas alco\u00F3licas a serem desenvolvidas pelo homem."@pt ,
		"La cervesa (del ga\u00E8lic cerev\u012Ds\u012Da del mateix significat, per\u00F2 vegeu la secci\u00F3 d'etimologia), \u00E9s una beguda alcoh\u00F2lica, no destil\u00B7lada, de sabor amarg que es fabrica amb grans d'ordi o altres cereals el mid\u00F3 dels quals, una vegada modificat, \u00E9s fermentat en aigua i aromatitzat principalment amb ll\u00FApol. \u00C9s la beguda alcoh\u00F2lica m\u00E9s antiga i la m\u00E9s consumida. Per extensi\u00F3, la cervesa \u00E9s qualsevol beguda alcoh\u00F2lica produ\u00EFda per fermentaci\u00F3 de cereals."@ca ,
		"Berea este o b\u0103utur\u0103 alcoolic\u0103 ob\u0163inut\u0103 din 4 produse naturale: drojdia de bere, mal\u0163, hamei \u015Fi ap\u0103. Aceasta are aproximativ 5% alcool; a\u015Fa-numita bere f\u0103r\u0103 alcool are \u00EEntre 0 \u015Fi 0,5% alcool. Temperatura de b\u0103ut perfect\u0103 a berii se afl\u0103 \u00EEntre 6 \u015Fi 8\u00B0C. De obicei energia berii provine din gr\u00E2ne, dar poate s\u0103 vin\u0103 \u015Fi din energia cartofilor sau a maz\u0103rii. Se poate spune c\u0103 \u015Fi japoneza Sake se poate \u00EEncadra \u00EEn defini\u0163ia berii."@ro ,
		"La birra \u00E8 una delle pi\u00F9 diffuse e pi\u00F9 antiche bevande alcoliche del mondo. Viene prodotta attraverso la fermentazione alcolica con ceppi di Saccharomyces cerevisiae o Saccharomyces carlsbergensis di zuccheri derivanti da fonti amidacee, tra cui quella pi\u00F9 usata \u00E8 il malto d'orzo. Il malto d'orzo \u00E8 l'orzo germinato ed essiccato ed \u00E8 conosciuto comunemente come malto. Vengono tuttavia ampiamente impiegati anche il frumento, il mais e il riso, solitamente in combinazione con l'orzo."@it ,
		"A s\u00F6r (vagy r\u00E9giesen ser, serital) mal\u00E1t\u00E1b\u00F3l, valamint bizonyos p\u00F3tanyagokb\u00F3l v\u00EDzzel cefr\u00E9zett, koml\u00F3val, illetve egy\u00E9b enged\u00E9lyezett anyagokkal \u00EDzes\u00EDtett, s\u00F6r\u00E9leszt\u0151vel erjesztett, sz\u00E9n-dioxidban d\u00FAs, \u00E1ltal\u00E1ban alkoholtartalm\u00FA ital."@hu ,
		"\u30B0\u30E9\u30B9\u306B\u6CE8\u304C\u308C\u305F\u30D3\u30FC\u30EB \u30D5\u30A1\u30A4\u30EB:Dutch beers. jpg \u30D3\u30FC\u30EB\u306E\u74F6 \u30D5\u30A1\u30A4\u30EB:Cans of beer on Japanese discount store."@ja ,
		"\u00D8l er en samlebetegnelse p\u00E5 alkoholholdige drikker brygget p\u00E5 korn. \u00D8l er kjent fra oldtiden og det f\u00F8rste \u00F8let ble trolig brygget for mer enn seks tusen \u00E5r siden. Ogs\u00E5 i Norge har \u00F8l en lang tradisjon, og Gulatingsloven hadde bestemmelser med strenge straffer for den som ikke fulgte reglene for \u00F8lbrygging. I f\u00F8lge loven kunne en bonde bli fratatt g\u00E5rd og grunn om han ikke hadde brygget \u00F8l til jul de siste tre \u00E5rene."@no ;
	foaf:depiction	<http://upload.wikimedia.org/wikipedia/commons/9/96/Leffe_900px.jpg> .
@prefix skos:	<http://www.w3.org/2004/02/skos/core#> .
@prefix ns13:	<http://dbpedia.org/resource/Category:> .
dbpedia:Beer	skos:subject	ns13:Beer .
@prefix ns14:	<http://dbpedia.org/resource/Template:> .
dbpedia:Beer	dbpprop:wikiPageUsesTemplate	ns14:portal .
@prefix ns15:	<http://dbpedia.org/resource/Beer/> .
dbpedia:Beer	dbpprop:relatedInstance	ns15:see_also3 ;
	dbpprop:portalProperty	"Beer.jpg"@en ,
		"Beer"@en .
@prefix ns16:	<http://www4.wiwiss.fu-berlin.de/flickrwrappr/photos/> .
dbpedia:Beer	dbpprop:hasPhotoCollection	ns16:Beer .
dbpedia:Heineken_International	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Miller_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Cervecer%C3%ADa_Centro_Americana>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Efes_Beverage_Group	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:FEMSA	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Krombacher_Brauerei	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Scottish_%26_Newcastle>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Bass_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Bavaria_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Titanic_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Victory_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Charles_Wells_Ltd	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Draft_Magazine	dbpedia-owl:genre	dbpedia:Beer .
@prefix ns17:	<http://dbpedia.org/ontology/Work/> .
dbpedia:Draft_Magazine	ns17:genre	dbpedia:Beer ;
	dbpprop:category	dbpedia:Beer .
dbpedia:Great_Divide_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Kingway_Brewery	dbpedia-owl:industry	dbpedia:Beer ;
	ns0:industry	dbpedia:Beer ;
	dbpprop:industry	dbpedia:Beer .
dbpedia:Pabst_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Twin_Lakes_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/WEST_%28brewery%29>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer ;
	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Anchor_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Asahi_Breweries	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Constellation_Brands	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/D._G._Yuengling_%26_Son>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Diageo	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Gueuze	dbpprop:type	dbpedia:Beer .
dbpedia:Grupo_Modelo	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Piedboeuf_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Molson	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Beijing_Yanjing_Brewery	dbpedia-owl:industry	dbpedia:Beer ;
	ns0:industry	dbpedia:Beer ;
	dbpprop:industry	dbpedia:Beer .
dbpedia:AC_Golden_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Alcoholic_beverage_beer	dbpprop:redirect	dbpedia:Beer .
dbpedia:Molson_Canadian	dbpprop:type	dbpedia:Beer .
dbpedia:Deschutes_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Otto%27s_Pub_%26_Brewery>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer ;
	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Thwaites_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Delta_Corporation	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Goose_Island_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:New_Belgium_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Harveys_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Hudepohl_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Lagunitas_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:San_Miguel_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Slavutych_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Starr%27s_Market>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Timothy_Taylor_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Wellpark_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Wychwood_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Carlsberg_Group	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Brains_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Atlanta_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Dogfish_Head_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Breconshire_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Pilsen_Trujillo	dbpprop:type	dbpedia:Beer .
dbpedia:Bryncelyn_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Full_Sail_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Greene_King_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:West_Berkshire_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Lazy_Magnolia_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Terrapin_Beer_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Tetley%27s_Brewery>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer ;
	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Wem_Brewing_Company	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Pete_Brown_%28writer%29>	dbpedia-owl:genre	dbpedia:Beer .
@prefix ns18:	<http://dbpedia.org/ontology/Artist/> .
<http://dbpedia.org/resource/Pete_Brown_%28writer%29>	ns18:genre	dbpedia:Beer ;
	dbpprop:genre	dbpedia:Beer ;
	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Short_beer	dbpprop:redirect	dbpedia:Beer .
dbpedia:St_Austell_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Road_soda	dbpprop:redirect	dbpedia:Beer .
@prefix ns19:	<http://dbpedia.org/ontology/Species/> .
dbpedia:Oncidium_hastilabium	ns19:binomialAuthority	dbpedia:Beer ;
	dbpedia-owl:binomialAuthority	dbpedia:Beer ;
	dbpprop:binomialAuthority	dbpedia:Beer .
dbpedia:B33r	dbpprop:redirect	dbpedia:Beer .
dbpedia:Bheer	dbpprop:redirect	dbpedia:Beer .
dbpedia:Imported_beer	dbpprop:redirect	dbpedia:Beer .
dbpedia:Tring_Brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Trebjesa_brewery	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
dbpedia:Amber_fluid	dbpprop:redirect	dbpedia:Beer .
dbpedia:Brewski	dbpprop:redirect	dbpedia:Beer .
dbpedia:Cerveza	dbpprop:redirect	dbpedia:Beer .
dbpedia:Two_Brothers_Brewing	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
<http://dbpedia.org/resource/Watney_Combe_%26_Reid>	ns0:product	dbpedia:Beer ;
	dbpedia-owl:product	dbpedia:Beer ;
	dbpprop:products	dbpedia:Beer .
@prefix ns20:	<http://dbpedia.org/resource/Copper_Coast_Wines/activeBeers/> .
ns20:brewbox_beer	dbpprop:style	dbpedia:Beer .
dbpedia:Extreme_Beer	dbpprop:redirect	dbpedia:Beer .
dbpedia:Extreme_beer	dbpprop:redirect	dbpedia:Beer .
dbpedia:Liquid_bread	dbpprop:redirect	dbpedia:Beer .
dbpedia:Ninety_Shilling	dbpprop:redirect	dbpedia:Beer .
dbpedia:Raven_Stout	dbpprop:redirect	dbpedia:Beer .
dbpedia:Sweet_nectar	dbpprop:redirect	dbpedia:Beer .
dbpedia:Warm_Beer	dbpprop:redirect	dbpedia:Beer .