Beers are made from 4 fundamental ingredients: Water, barley, hops and yeast. The basic notion is to get the sugars from grains—commonly barley—so that the yeast can make it become co2 and alcohol, which makes beer.
Here are the following steps:
The process of brewing begins with grains—sometimes rye, wheat or other things but most commonly barley. The grains are processed and harvested through the system of heating, drying out and cracking. Malting’s main goal is to separate the necessary enzymes for brewing to make it ready for the following step.
After being malted, the grains then are being gone through a process called mashing wherein they are steeped in hot water for approximately an hour, quite similar for making tea. This activates the grain’s enzymes that cause it to release its sugars and break down. The moment this process is done, from the mash, you drain the water that is now packed with sugar from the grains. This sweet and sticky liquid is also known as wort. Basically, it is unmade beer similar to how dough is an unmade bread.
For about an hour, the wort is boiled while the hops and some spices are added many times. Hops are the small, green cone-like vine plant’s fruit. They give bitterness in order to balance out the sugar in the provide flavour and the wort. Moreover, they serve as a natural preservative as well, which is what they were first utilized for.
The moment the one hour long boil is done, the wort is then cooled, filtered and strained. Then, it is placed in a fermenting vessel and it will be added yeast. At this moment, the brewing is already finished and the fermentation starts. For some weeks, the beer is stored at a room temperature or several weeks at cold temperature—depending on what type of beer it is— as the yeast works its fermentation wonders. The yeast basically eats up the entire sugar in the wort and spits out alcohol and CO2 as waste products.
Bottling and aging
Now, you have got alcoholic beer. Although it’s still uncarbonated and flat. The flat beer is bottled in time when it’s either going to be bottle condition or artificially carbonated similar to a soda. It is permitted to naturally carbonate through the C02 that the yeast makes. After enabling it to age from some weeks or several months, you can now try to drink the beer. It’s very delicious.