Instruct: Given a question, retrieve passages that can help answer the question.
Query: What is the most common type of beer?
Pale lagers are the most commonly consumed type of beer in the world. Lagers are of Central European origin, taking their name from the German lagern ("to store"), and normally use a bottom-fermenting yeast which begin fermenting at 7–12°C (45–54°F) (the "fermentation phase"), and then stored at 0–4°C (32–39°F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "crisper" tasting beer.
It is not uncommon to see beers named after the towns where they were brewed. For example, Texas' own Shiner is brewed in Shiner, Texas.[53] So, seeing a local brewery name a beer after the town or city is pretty common. However, what is not common is a town named after a beer. That is exactly what happened, though, in Texas with Pearl. In a small community just west of Yoakum, Texas, a small store had the highest Pearl beer single-point sales for a number of years prior to Prohibition.[54] Walter G. Hagens' general store was the focal point of the community, and it had sold Pearl's beers by the truckload and still sold a rather large volume of the Prohibition-era nonalcohol Pearl. The idea to name the town after Pearl was concocted by Hagens and the local Pearl distributor, R. J. Eslinger.[55] In 1942, the motion passed and the German/Czech town became known as Pearl City.[56]
Style Guide for Barrel Aged Beer according to craftbeer.com
"A wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer, that has been aged for a period of time in a wooden barrel or in contact with wood. This beer is aged with the intention of imparting the unique character of the wood and/or the flavor of what has previously been in the barrel. Today's craft brewers are using wood (mostly oak) to influence flavor, and aromatics. Beer may be aged in wooden barrels (new or previously used to age wine or spirits), or chips, spirals and cubes may be added to the conditioning tanks that normally house beer. A variety of types of wood are used including oak, apple, alder, hickory and more. The interior of most barrels is charred or toasted to further enhance the flavor of the wood."
Beer in Slovakia () has been produced and consumed at least since the 15th century. Together with the neighbouring Czech Republic, with whom it has a shared and intertwined history, Slovakia has a number of breweries and a rich beer culture. Brews in Slovakia usually range between 3.8 and 5.0% alcohol content, and are traditionally classified by their density, or specific gravity using the Plato scale. This is the amount of dissolved solids before fermentation, and tells roughly how much fermentable material (usually malted barley) was used and hints at what the alcohol content might be. Common measurements of 10° or 12° would be equivalent to 1040 or 1048 in the English "original gravity" scale. A common misconception is that this is a measure of the colour of the beer.
Since the fall of communism, most large commercial breweries were privatized and subsequently bought by foreign multinational companies. Today most are owned by either Heineken or SABMiller.
A pot glass is a kind of glassware used for drinking beer in Australia. The size of a pot glass is 285mL (approximately ⁄ Imperial Pint). In Victoria, a pot is the most common size of drinking vessel for beer, and if you ask for a beer at a pub or bar, a pot is what you will get.
This type of beer is common throughout Africa. Related African drinks include maize beer and sorghum beer.
Beer in Ethiopia is the most popular alcoholic beverage in Ethiopia with lager being the most consumed type of beer. 
Cooking with alcohol is also quite standard across the state. Wisconsinites commonly boil or braise their sausages (especially bratwursts) in several types of beer (most often a pilsner) with butter and onions, and "Beer batter" fish, typically walleye or perch, as well as cheese curds and onion rings are also common fare. Beer cheese soup is another beloved recipe, usually made from a variety of beer and a sharp cheddar or more mild colby cheese, with sausage, potatoes, and green onions. Another ubiquitous but perhaps less-mentioned recipe involving alcohol is "Beer Butt" or "Beer Can" Chicken (similar to drunken chicken), a vernacular meal involving a whole chicken slow-roasted, typically over a fire, with a can of usually amber beer directly inserted into the poultry's cavity; the result being a tender meat soaked inside with the flavors of the beer chosen.
Wheat beer is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley. Wheat beers are usually top-fermented. The flavour of wheat beers varies considerably, depending upon the specific style.
Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer's yeast ("Saccharomyces cerevisiae") and may have significant differences in aroma and sourness. Yeast varieties such as "Brettanomyces bruxellensis" and "Brettanomyces lambicus" are common in lambics. In addition, other organisms such as "Lactobacillus" bacteria produce acids which contribute to the sourness.
Lager is cool fermented beer. Pale lagers are the most commonly consumed beers in the world. Many are of the “pilsner” type. The name "lager" comes from the German "lagern" for "to store", as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. These brewers noticed that the beers continued to ferment, and to also clear of sediment, when stored in cool conditions.
The Bemba people, who live in what is now Zambia, traditionally ate what was available depending on weather patterns. Bemba meals included a type of thick porridge made of millet called "ubwali" which was eaten with "relish" called "umunani". "Ubwali" was eaten with nearly every meal. "Umunani" was most often a type of stew made with meat, fish, insects or vegetables. The Bemba preferred to eat "ubwali" with only one type of relish at a time. The stews made with meat and vegetables were cooked with salt and sometimes ground-nuts. Generally, the Bemba did not eat raw food. Overall, Bemba cooking was fairly plain in taste and only occasionally acidic or spicy. Beer was an imprortant part of social events for the Bemba people and beer was brewed often during harvest months. 
There are many different types of Austrian beer to be found. One of the most common brands of beer to be found in Austria is Stiegl, founded in 1492.
Barley is a key ingredient in beer and whisky production. Two-row barley is traditionally used in German and English beers. Six-row barley was traditionally used in US beers, but both varieties are in common usage now. Distilled from green beer, whiskey has been made primarily from barley in Ireland and Scotland, while other countries have used more diverse sources of alcohol, such as the more common corn, rye and wheat in the USA. In the US, a grain type may be identified on a whisky label if that type of grain constitutes 51% or more of the ingredients and certain other conditions are satisfied. About 25% of the United States' production of barley is used for malting, for which barley is the best-suited grain.
Many breweries produce special beers during December. Most contain more alcohol than the brewery's other types of beer and may also contain spicing. An annual beer festival in Essen near Antwerp focuses on this type of beer with over 190 beers available for tasting in 2014.
Fluid barrels vary depending on what is being measured and where. In the UK a beer barrel is . In the US most fluid barrels (apart from oil) are (half a hogshead), but a beer barrel is . The size of beer kegs in the US is based loosely on fractions of the US beer barrel. When referring to beer barrels or kegs in many countries, the term may be used for the commercial package units independent of actual volume, where common range for professional use is 20-60 L, typically a DIN or "Euro keg" of 50 L.
Beer is a beverage fermented from grain mash. It is typically made from barley or a blend of several grains and flavored with hops. Most beer is naturally carbonated as part of the fermentation process. If the fermented mash is distilled, then the drink becomes a spirit. In the Andean region, the most common beer is chicha, made from grain or fruits. Beer is the most consumed alcoholic beverage in the world.
Kentucky Common Beer is a once-popular style of ale from the area in and around Louisville, Kentucky from the 1850s until Prohibition. This style is rarely brewed commercially today. It was also locally known as "Dark Cream Common Beer", "Cream Beer" or "Common Beer". The beer was top-fermented and wasn't krausened, i.e., it was fermented once and sent out for sale which meant the gravity would be moderate, the carbonation low and the taste full and sweetish. Like cream ale, it was consumed fresh, usually as draught beer. In 1913 it was estimated that 80% of the beer consumed in Louisville was of this type. Many local breweries made this style of beer exclusively.
After the relaxation of Prohibition in the U.S. in 1936, many breweries began marketing beer in steel cans. The glass industry responded by devising short bottles with little necks, nicknamed stubbies, and types with short necks were called steinies. Capacities varied, with 12oz being the most common size used for soft drinks. The steinie dominated in the U.S. by 1950, and the neck became longer, such as seen with the familiar Budweiser bottle. Stubbies were popular in Canada until the 1980s. Today, standard SP Lager from Papua New Guinea is one of the few beers still sold in 12oz neckless stubbies. The U.S. steinie shape now dominates for small beer bottles the world over, in sizes from half-pint to the European 500ml. The word "stubbie" is now only in common use in Australia.
Pilsner - the pale lager style which originated in the Czech city of Plzeň. This is the dominant beer type with almost 92% of the market share. The weaker (below 4.75% abv.) types are the most common, but most breweries also brew stronger varieties (similar to the Bavarian Spezial beer style) for sale through the Vinmonopol.
The most common Czech beers are pale lagers of pilsner type, with characteristic transparent golden colour, high foaminess and lighter flavour. The Czech Republic has the highest beer consumption per capita in the world.
Both beer and wine were deified and offered to gods. Cellars and wine presses even had a god whose hieroglyph was a winepress. The ancient Egyptians made at least 17 types of beer and at least 24 varieties of wine. The most common type of beer was known as hqt. Beer was the drink of common laborers; financial accounts report that the Giza pyramid builders were allotted a daily beer ration of one and one-third gallons. Alcoholic beverages were used for pleasure, nutrition, medicine, ritual, remuneration and funerary purposes. The latter involved storing the beverages in tombs of the deceased for their use in the after-life.
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. What they did not contain was hops, as that was a later addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by abbess Hildegard of Bingen.
Various types of birch beer made from birch sap are available as well, distinguished by color. The color depends on the species of birch tree from which the sap is extracted (though enhancements via artificial coloring are common presently). Popular colors include brown, red, blue and clear (often called white birch beer), though others are possible. This drink is most commonly found in the Northeastern United States, and Newfoundland in Canada. After the sap is collected, it is distilled to make birch oil. The oil is added to the carbonated drink to give it the distinctive flavor, reminiscent of teaberry. Black birch is the most common source of extract. In the dairy country of southeastern and central Pennsylvania, an ice cream soda made with vanilla ice cream and birch beer is called a Birch Beer Float, while chocolate ice cream and birch beer makes a Black Cow. 
Draught (also spelled "draft") beer from a pressurised keg using a lever-style dispenser and a spout is the most common method of dispensing in bars around the world. A metal keg is pressurised with carbon dioxide (CO) gas which drives the beer to the dispensing tap or faucet. Some beers may be served with a nitrogen/carbon dioxide mixture. Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel. Some types of beer can also be found in smaller, disposable kegs called beer balls. In traditional pubs, the pull levers for major beer brands may include the beer's logo and trademark.
Beer was one of the most common drinks during the Middle Ages. It was consumed daily by all social classes in the northern and eastern parts of Europe where grape cultivation was difficult or impossible. Though wine of varying qualities was the most common drink in the south, beer was still popular among the lower classes. The idea that beer was consumed more commonly than water during medieval times is a myth. Water was cheaper than beer, and towns/villages were built close to sources of fresh water such as rivers, springs, and wells to facilitate easy access to the resource. Though probably one of the most popular drinks in Europe, beer was disdained by science as being unhealthy, mostly because ancient Greek and more contemporary Arab physicians had little or no experience with the drink. In 1256, the Aldobrandino of Siena described the nature of beer in the following way:
Beer is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers. The pale lager pilsener, a style developed in the mid-19th century, is predominant in most parts of the country today, whereas wheat beer ("Weißbier"/"Weizen") and other types of lager are common, especially in Bavaria. A number of regions have local specialties, many of which, like "Weißbier", are more traditionally brewed ales. Among these are "Altbier", a dark beer available around Düsseldorf and the lower Rhine, "Kölsch", a similar style, but light in color, in the Cologne area, and the low-alcohol "Berliner Weiße", a sour beer made in Berlin that is often mixed with raspberry or woodruff syrup. Since the reunification of 1990, "Schwarzbier", which was common in East Germany, but could hardly be found in West Germany, has become increasingly popular in Germany as a whole. Beer may also be mixed with other beverages such as pils or lager and carbonated lemonade: "Radler" (lit: cyclist), "Alsterwasser" (lit: water from the river Alster).