Four Basic Ingredients In Beer
Malt: Malt is a grain that has been prepared for brewing (by a process called, not surprisingly, malting). Malted barley is the most common base grain used in beer, but malted wheat is also prevalent. In some beers, unmalted ingredients — including corn and rice — are used. Malt provides the sugar that the yeast consume during the brewing process and therefore determines the strength of the beer. Most homebrewers, or professional brewers for that matter, do not malt their own grains. They simply purchase malt produced by maltsters or they use malt extract, a more highly processed form of malt.
Hops: Hops are the spice of beer, providing the bitterness to balance the sweetness in beer and can also add flavor and aroma if the brewer so desires. Compared to malt, hops are added in small quantities to beer, even in the most bitter IPAs. Most homebrewers use pelletized hops in their brewing as this is a convenient form to store and use.
Yeast: Yeast converts the unfermented beer (called wort) that brewers make on brewing day into beer. They consume sugars from the malt and convert them to alcohol and carbon dioxide. Alcohol is, of course, what gives beer its "kick" and carbon dioxide is what gives beer its fizz.
Water: Most beers are over 90% water by volume. Quite a bit of water is also used in the brewing process that does not end up in beer. A basic (although not infallible) rule of thumb in homebrewing is, if your water tastes good, it's suitable for brewing. If your tap water doesn't taste good, try using bottled spring water instead. Avoid water that has been through a water softener.
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