Beer is the standard term used for all malt beverages that contain alcohol. Most beers are "bottom fermenting brews", meaning their yeast settles to the bottom during the fermentation process. The three main categories of beer include lagers, ales, and specialty brews.
The brewing process can vary from brewer to brewer. Listed below are the steps of making beer.
Malting
The barley is usually passed over screens, or filters, to screen out poor quality product as well as impurities. To allow for the grain to begin to germinate, the barley and rice is thoroughly soaked and stored. This can take thirty to forty days depending on barley and rice. After this process has completed, the malt is kiln dried to remove any excess water. Control of the color and flavor of the beer is determined by the amount of time that the malt is roasted. Lighter malts are used to produce light or golden beers, while dark or red beers are produced using darker malts. To remove any excess sprouts, the malt is once again screened.
Mashing
The malt is ground into meal after is has been kiln dried. It is then uniformly mashed for consistency. This process allows enzymes to break down fermentable sugar. Water is strained off the mixture after mashing, making "wort". Wort is a lot like syrup due to it's sweet and malty flavor.
Fermentation
Hops are then added and the solution is boiled in fermentation vats.
Lagering
At this stage, the wort is cooled off to a controlled temperature, and the hops are strained off the top. The yeast is then added to the strained wort where it converts the sugars to alcohol and carbon dioxide. In some cases, carbon dioxide may be saved to reintroduce into the beer before packaging. The wort is now termed beer.
Cooling
Beer is filtered and chilled in holding tanks to remove impurities. To give beer it's "bite", carbon dioxide is introduced.
Packaging
The beer is now ready to drink. It must be packaged into cans, kegs, or bottles. If the beer is to be pasteurized, it is done so at 140 degrees.
For the beginning home brewer or bartender, this knowledge of the brewing process is a great place to start.
The brewing process can vary from brewer to brewer. Listed below are the steps of making beer.
Malting
The barley is usually passed over screens, or filters, to screen out poor quality product as well as impurities. To allow for the grain to begin to germinate, the barley and rice is thoroughly soaked and stored. This can take thirty to forty days depending on barley and rice. After this process has completed, the malt is kiln dried to remove any excess water. Control of the color and flavor of the beer is determined by the amount of time that the malt is roasted. Lighter malts are used to produce light or golden beers, while dark or red beers are produced using darker malts. To remove any excess sprouts, the malt is once again screened.
Mashing
The malt is ground into meal after is has been kiln dried. It is then uniformly mashed for consistency. This process allows enzymes to break down fermentable sugar. Water is strained off the mixture after mashing, making "wort". Wort is a lot like syrup due to it's sweet and malty flavor.
Fermentation
Hops are then added and the solution is boiled in fermentation vats.
Lagering
At this stage, the wort is cooled off to a controlled temperature, and the hops are strained off the top. The yeast is then added to the strained wort where it converts the sugars to alcohol and carbon dioxide. In some cases, carbon dioxide may be saved to reintroduce into the beer before packaging. The wort is now termed beer.
Cooling
Beer is filtered and chilled in holding tanks to remove impurities. To give beer it's "bite", carbon dioxide is introduced.
Packaging
The beer is now ready to drink. It must be packaged into cans, kegs, or bottles. If the beer is to be pasteurized, it is done so at 140 degrees.
For the beginning home brewer or bartender, this knowledge of the brewing process is a great place to start.
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