Beer

Beer is produced by extracting raw materials with water, boiling (usually with hops), and fermenting. In some countries beer is defined by law—as in Germany, where the standard ingredients, besides water, are malt (kiln-dried germinated barley), hops and yeast.  

Fermentation is a chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer a process at least 10,000 years old.

Before 6000 BCE, beer was made from barley in Sumer and Babylonia. Reliefs on Egyptian tombs dating from 2400 BCE show that barley or partly germinated barley was crushed, mixed with water, and dried into cakes. When broken up and mixed with water, the cakes gave an extract that was fermented by microorganisms accumulated on the surfaces of fermenting vessels.

The basic techniques of brewing came to Europe from the Middle East.

What is in Beer?

• Malt – gives flavor, strength and aroma

• Hops – imparts bitterness to balance the maltiness

• Sugar – gives strength and sweetness

• Adjuncts – other cereal sometimes used for economy and flavor

• Yeast – converts the sugar into alcohol and carbon dioxide gas

• Water – even the stronger beers contain 90% water

The production of good beer begins with the choice of quality ingredients. While homebrewers often experiment with different additives, the famous beer recipes are a closely guarded secret that breweries follow precisely.

However, each beer contains four main ingredients that are added at different stages of beer production. They all affect final product features like its color, aroma, and alcohol content.

Grain

Beer production begins with malting grains. Barley is the most common grain in beer, but some recipes include wheat, corn, and rice.

Hops

The amount of hops you use will determine the beer bitterness. The more flowers you add, the higher is IBU (International Bitterness Unit) value.  The rule is to use only the flowers of female plants during beer production.

There are many varieties of hops, and breweries choose those plants that have high levels of alpha acids. Keep in mind that the flowers also contain undesirable beta acids.

The percentage of acids depends on the region and weather conditions in the year of production. Therefore, keep track of hops quality over time to determine the best option for your beer.

Yeast

There is a phrase among beer connoisseurs that brewers make wort and yeast make a beer. That means the yeast has a vital role in making this beverage.

These single-cell fungi determine the beer type. You should use the ale (top yeast) to ferment the beer at a warmer temperature and the lager (bottom yeast) for cold fermentation.

Water

The largest percentage of beer is water. Many homebrewers use tap water when making small amounts of beer. Since the water should be odorless, mass-production breweries chemically adapt the water’s properties to a particular recipe’s needs. It is also essential to calculate its alkalinity and hardiness before the brewing process begins.