Beer brewing process

♦To start the brewing process, barley malt is ground, boiled, and mixed with other grains and sugar sources if desired. This is referred to as mash. Grinding the grain exposes the starch and, when boiled, the starch is converted to fermentable sugar which yeast consumes and converts to alcohol.

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♦Now the mash is separated, and the leftover grain (known as spent grain) is diverted and often repurposed, being sold as livestock feed. The clear liquid that remains is known as wort and contains the sugars that will be fermented.

♦The wort and hops are boiled in the brew kettle to extract the hop resins and oils. Bittering or dual-purpose hops are added early in the process to impart bitterness, as they release more alpha acids the longer they boil. Hops are then added throughout the boil at different segments, saving the aroma (finishing) hops for use toward the end. The later they are added in the process, the more their aromatics are emphasized and the less bitterness they impart.

♦The beer is cooled, yeast is added, and then it ferments. Times vary widely depending on style.

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