| For thousands of years, through archaeological | | | | digestive enzyme known as amylase which helps the |
| findings, it has been known that man worldwide has | | | | conversion of starch into sugars is by far the most |
| had the ability to make bread. Further to this proof, | | | | popular choice. Barley grain is first soaked in water to |
| because of the use of the same basic ingredients, it | | | | allow a partial process of germination, then after |
| has also been established that man has possessed | | | | some time it is removed and kiln dried. This process |
| the knowledge to brew beer. It has been argued | | | | known as malting converts the grain into fermentable |
| that the invention of both bread and beer is | | | | sugars, and with various temperatures and roasting |
| responsible for humanity's ability to build civilizations | | | | times applied, can produce various colors of malted |
| and develop nations further, as both use exactly the | | | | barley suitable for different kinds of beer. |
| same root ingredients, but with different | | | | With the addition of brewer's yeast to the grain, this |
| manufacturing processes applied the outcome is the | | | | allows the fermentation process to begin. The yeast |
| result of two conflicting products. | | | | culture breaks down the sugars in the grain producing |
| Using water, cereal grains and yeast, the | | | | by-products of carbon dioxide and alcohol. These |
| fermentation process of starches obtained from the | | | | levels of alcohol however must be monitored, as if it |
| brewing the grain can result in the production of beer. | | | | becomes excessive in comparison to the yeast, it will |
| Any substance comprised of sugars or starches | | | | destroy the active properties required for the |
| contain carbohydrates, which under natural | | | | perfect brew. The use of different yeasts also has |
| circumstances can ferment. Wheat, rice, and corn can | | | | an influence over the character and flavor of the |
| all be used as the source of starch, but the most | | | | beer, therefore producing various acquired ales. |
| prominent grain used in the brewing of beer is malted | | | | With the basics aside to show the comparison of |
| barley. In order to speed up the process of | | | | ingredients in relation to bread, the next stage would |
| fermentation, the addition of yeast cultures is added | | | | be to add some distinguishable flavor. Any number of |
| as a natural aid to decomposition. | | | | natural additives such as fruits or vegetables can be |
| Although it may sound like an uninteresting aspect, | | | | used, but the most prominent and favored among |
| water can actually play a key role in the outcome of | | | | beer brewers would be the use of hops. Hop vines |
| the brewing. Around the globe different regions all | | | | are grown for the sole purpose to produce hop |
| produce various types of water in relation to mineral | | | | flowers, which in turn are commercially used for the |
| content, and it is these which can determine beer to | | | | primary aspect of beer flavoring. These hops add |
| display assorted characteristics. Soft waters can give | | | | bitterness to the brew because of their high acidic |
| rise to lighter pale lagers, whereas hard waters are | | | | content, and are found to balance out the excessive |
| well suited to producing heavier beers such as ales | | | | sweetness from the fermented sugars. Not only |
| and stout, and it is this factor which suggests certain | | | | that, but they also have an antibiotic effect over the |
| countries being able to brew specific types of beers | | | | yeast destroying less desirable microorganisms, aid as |
| better than others can. | | | | a preservative towards the brew, and also add to |
| Determining the strength and flavor of beer is | | | | the life span of a welcome foamy head retention we |
| commonly related to the source of starch. The | | | | all know and love in a good beer. |
| fibrous husk of malted barley being a rich source of a | | | | |
