Beer is one of the world's oldest and most popular alcoholic beverage, selling more than 133 billion liters (35 billion gallons) per year - producing total global revenues of $294.5 billion (�147.7 billion) in 2006. It is produced by the fermentation of sugars derived from starch-based material�the most common being malted barley; however wheat, corn and rice are also widely used, usually in conjunction with the barley. Less widely used starch sources include cassava root in Africa, potato in Brazil, and agave in Mexico. The starch source is steeped in water to produce a wort which is then flavoured by herbs, fruit or most commonly hops. Yeast is then used to cause fermentation. Alcoholic beverages fermented from non starch sources such as grape juice (wine) or honey (mead), and distilled beverages are not classified as beer. It has been argued that beer is responsible for humanity's ability to develop technology and build civilisation[5][7]. Beer uses varying ingredients, production methods and traditions. The type of yeast and production method may be used to classify beer into ale, lager and spontaneously fermented beers. Some beer writers and organisations differentiate and categorise beers by various factors into beer styles.

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