Wine vs. Beer: The Head-to-Head Comparison
Wine 8,500-4,000 B.C., in Egypt
Beer 4,300 BC., in Babylonia
Grapes must be grown in limited number of temperate climates.
Numerous grains from many climates can be used in creating beer.
Wine fermentation relies on sugar from grape juice.
Brewer uses malt to prepare barleycorn for conversion to sugar.
Wine generally produced without additional spices.
Beermakers employ variety of spices—especially hops, beer’s principal spice.
Color of wine derived from pigment found in grape skins.
Malt acts as coloring agent in beer.
Sugar content of grape juice is deciding factor in a wine’s strength.
Alcoholic strength of beer depends upon amount of malt relative to the water in the mash.
Winemakers usually make no distinction between yeasts used in fermentation.
Brewers place great importance on their unique proprietary yeast strains.
Wine has a pH level of about 3.5.
Beer less acidic: 4.0-4.5 pH level.
Wine can be cellared for great periods.
Beers have a shorter shelf life than wine.
Wine safeguarded from microbial contamination by exogenous sulfites.
Beer often pasteurized to retard microbial damage to taste.
Red wine tannins act as cholesterol-fighting antioxidants.
Grain husks and hops fight cholesterol—plus plenty of B vitamins and minerals.
Wine’s acidity and tannic astringency clean the palate.
Beer’s carbonation and bitterness achieve the same goal.