The Brewing Process for Making Beer

562 Words2 Pages
Introduction Throughout history, mankind has been fermenting alcoholic beverages such as beer using a key microorganism, yeast. Careful selection of yeast strains help to craft the many unique flavor profile for the varieties of beers available. Technological advances have lead to more efficient brewing processes and allowing for control over product outcome. The process of brewing can be thought of as an art because each step of brewing contribute to the product's flavor notes and undertones that create the overall body of the beer. Variables such as aroma, appearance, mouth-feel, taste and finish are used to describe beer. It is a science because brewing consist of a series of complex biochemical reactions in order to produce alcohol. Fermentation methods require strict regulations to prevent contamination and undesired products.
Beer in a Nutshell Five main ingredients are used to create beer, water, hops, yeast, malt and extras(additional flavoring or coloring). Beer is first created from malted barley that is mixed with hot water. Enzymes that convert starch to sugars that can be fermented are produced during this process (Lodolo, Kock et al. 2008). This creates a mash with an oatmeal-like appearance and produce a liquid sugary medium called wort. Wort composed of rich nutrients such as carbohydrates, lipids, amino acids, and vitamins allow yeast to thrive and ferment the medium to alcohol. Changes in wort composition can alter significant flavors in the beer
Get Access