| Whether for the sheer taste or effect, beer has | | | | herbs and sugars may be added, but the most |
| been embraced by nations worldwide with open arms | | | | common of which that is now traditionally used is |
| for its socially appealing qualities also. Next to water | | | | 'hops'. These hops balance the sweet wort with a |
| and tea, it is the third most popularly consumed drink | | | | bitter taste due to their strong acidity, and also |
| on the planet, and brewing companies could certainly | | | | induce a characteristic flavor and aroma commonly |
| seem to raise their glasses to the consumer for | | | | associated with beer. Once boiled to the master |
| helping them create one of the largest global markets | | | | brewer's desire, the 'hopped wort' then settles, |
| known. There may be a multitude of beers available | | | | clarifies, and cools before the final generalized stage. |
| to choose from, but when it comes to the process | | | | Once all the manual brewing processes are over, the |
| of brewing them there are basic principles which | | | | next step is to let nature take its course. The |
| remain the same for all. Whether it is large scale | | | | fermentation process of beer is the stage where it is |
| breweries of the home brewing hobbyist that | | | | basically just left to sit and quite frankly, ferment. To |
| decides to apply the fundamental formula, there a | | | | activate this procedure though, the addition of |
| three major procedures which have to be taken into | | | | brewer's yeast is applied to the wort. The natural |
| consideration regardless. | | | | yeast cultures slowly convert the sugars in the liquid |
| 'Mashing' has to be the first major step of beer | | | | into primarily both alcohol and carbon dioxide, among |
| brewing, and in order to create a 'mash', cereal grain | | | | other components, but it doesn't exactly happen |
| must initially be 'malted'. The most common grain | | | | overnight. This process first requires the patience of |
| used for brewing is barley, but depending on the | | | | between 1-3 weeks of fermenting, before it is then |
| region and availability any other cereal grain can be | | | | run off into a conditioning tank for a further settling |
| used as an alternative. The barley grains are first | | | | period of anywhere between one week to several |
| soaked in water and allowed to germinate for a short | | | | months. Only then when it has met the brewer's |
| time, and then they are dried out in a kiln, and | | | | standards it is filtered to remove unwanted particles, |
| possibly roasted for a set period also. This roasting | | | | though not entirely necessary, and can finally be |
| can add color and flavor to the grain which ultimately | | | | bottled for further fermentation before consumption |
| affects the qualities of the finished brew. The now | | | | or served straight depending on the brewer's choice. |
| malted grain is then crushed, breaking the kernels | | | | It is with these elementary ground rules of a |
| apart and adopting the term 'grist', which is later | | | | simplified explanation that any brewer can achieve a |
| added to heated water in a vat known as a 'mash | | | | basic understanding in knowledge of the brewing |
| tun'. For between 1-2 hours, this process of closely | | | | process. They may be the common laws, but with |
| monitored simmering known as 'mashing' allows the | | | | applied techniques to each procedure any brew can |
| natural enzymes produced by partial germination of | | | | be manipulated to result in an infinite number of |
| the grain to break down any starches into sugars | | | | possibilities with the end product. All aspects of taste, |
| necessary for fermentation. | | | | texture, body and appeal are really anybody's game |
| Once this process of mashing is complete, all of the | | | | with regards to recipe, ingredients, and production |
| liquid is drained from the spent grain in what is known | | | | methods. And although it may sound like it is solely |
| as 'lautering'. As this drains off, a sprinkling technique | | | | designed for large scale brewing, this process can be |
| called 'sparging' may be applied in order to flush out | | | | just as easily carried out in any kitchen across the |
| additional sugars with excess water to reduce | | | | globe. Maybe the budding beer brewer might have |
| wastage from the grain. The liquid which now gains | | | | some difficulty in obtaining the raw materials |
| the term 'wort', is transferred from the mash tun to | | | | depending on location, but there is always the option |
| another vessel known as a 'copper' where it is boiled | | | | of ready-made ingredients. Not only do these travel |
| with the means to cease any enzyme activity | | | | well due to their packed and sealed nature, but they |
| through sterilization, and boil off water to increase | | | | also condense the whole patient process of brewing |
| concentration. During this process, ingredients such as | | | | beer for the parched amateur. |
