Bir sing wis disaring minangka salah sawijining jinis ombenan nuduhake ale, lager, utawa minuman malt fermentasi sing endhepan endhas saka proses pembuatan bir wis dicopot.
Teknik kuno kalebu panggunaan tikar jerami, kain utawa sedotan, lan asring menehi sedimen ing minuman kasebut. Filtrasi modern, diwiwiti ing pungkasan abad kaping 19, nggunakake proses mekanik sing bisa ngilangi kabeh endapan, kalebu ragi, saka bir kasebut . Bir kaya kasebut dikenal minangka bir sing padhang lan mbutuhake karbonasi tenaga sadurunge botol utawa dilayani saka tong. Ing Inggris, bir sing wis disaring ing pabrik pembuatan bir kasebut dikenal kanthi "kondhisi pabrik bir", beda karo alga sing durung disaring.
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