Here is a list and description of the basic ingredients for all beer. The quality and taste of beer is directly related to the ingredient quality used during the brewing process. Certain breweries have been around for centuries, and they keep a close eye on their particular recipes. While the amount of ingredients used is fairly universal for brew mixes, the distinctive taste of a particular brew depends on the handling and quantities.
The basic and essential beer ingredients of water, malt, hops and yeast are described below.
Water
Beer is made up of close to 90-95% water. In the early days of brewing, breweries would locate next to a water source. Creeks, streams, and available bodies of running water made great sources for breweries to obtain the water they needed. Now, water can be filtered and pH balanced to adjust for taste. This makes it so an "ideal" water source isn't required next to the brewery. County and city water lines are adequate for most breweries
Hops
Hops refers to the blossom of the female hop vine. Only the pine cone shaped blossom is used. Hops give beer its unique bitter taste. To guarantee a particular flavor, most brewers hand select and chemically analyze the hops before they purchase them. The premium type of hops are imported from Germany and Czechoslovakia.
Malt
Malt is made from two and six row barley. Two row barley is the premium type of barley. Premium beers use more two row barley and less six row. The barley is soaked in water and allowed to sprout. It is then cleaned for impurities, and roasted in a kiln. The amount of "kilning" directly affects the color and flavor of beer. Malt contains enzymes, carbohydrates and flavoring. During brewing, the carbohydrates are broken down into sugar, which along with the yeast produce the alcohol.
Yeast
Yeast is combined with sugar to produce alcohol. Yeast quality is carefully controlled and analyzed by brewers before being purchased from suppliers. If yeast conditions change during storage, the beer will have a completely different taste. Bottom fermenting yeast is generally used for making lagers, while top fermenting yeast is used when making ales
Adjuncts
Generally called malt adjuncts, they are usually corn or rice that are added to the barley malt to produce a lower costing, lighter bodied, and paler beer.
Now that you have a basic understanding of the brewing process, you will be better able to answer any customer's questions, or start adding to your knowledge of the brewing process.
The basic and essential beer ingredients of water, malt, hops and yeast are described below.
Water
Beer is made up of close to 90-95% water. In the early days of brewing, breweries would locate next to a water source. Creeks, streams, and available bodies of running water made great sources for breweries to obtain the water they needed. Now, water can be filtered and pH balanced to adjust for taste. This makes it so an "ideal" water source isn't required next to the brewery. County and city water lines are adequate for most breweries
Hops
Hops refers to the blossom of the female hop vine. Only the pine cone shaped blossom is used. Hops give beer its unique bitter taste. To guarantee a particular flavor, most brewers hand select and chemically analyze the hops before they purchase them. The premium type of hops are imported from Germany and Czechoslovakia.
Malt
Malt is made from two and six row barley. Two row barley is the premium type of barley. Premium beers use more two row barley and less six row. The barley is soaked in water and allowed to sprout. It is then cleaned for impurities, and roasted in a kiln. The amount of "kilning" directly affects the color and flavor of beer. Malt contains enzymes, carbohydrates and flavoring. During brewing, the carbohydrates are broken down into sugar, which along with the yeast produce the alcohol.
Yeast
Yeast is combined with sugar to produce alcohol. Yeast quality is carefully controlled and analyzed by brewers before being purchased from suppliers. If yeast conditions change during storage, the beer will have a completely different taste. Bottom fermenting yeast is generally used for making lagers, while top fermenting yeast is used when making ales
Adjuncts
Generally called malt adjuncts, they are usually corn or rice that are added to the barley malt to produce a lower costing, lighter bodied, and paler beer.
Now that you have a basic understanding of the brewing process, you will be better able to answer any customer's questions, or start adding to your knowledge of the brewing process.
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