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The Ingredients

Brewers yeast Hops

Water
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Barley
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Barley
A grain and the base ingredient of beer. The barley is what provides the sugars, soluble starch and starch-to-sugar enzymes which are necessary for fermentation to take place.
Different forms--dark brown or black contributing to a darker, more bitter beer. Lighter, contributing to a lighter, crispier beer.
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Hops
The ripe, dried blossoms of a perennial vine, Humulus lupulus in the mulberry family.
Hops add a bitter flavor to beer and help to preserve it. Noble hops--the most sought after are found in Germany and Bohemia and now Australia

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Brewers yeast
An important ingredient of the beer.
This is a single celled fungus that plays the central role in converting sugars into carbon dioxide and alcohol during fermentation. Two main varieties of yeast and several hundred strains. Each strain, used with similar ingredients will produce a different flavored beer.

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Yeast is a

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Water
Since beer is at least ninety percent water, special consideration is given to how the water tastes before it goes into the brew kettle
i.e. the Rocky Mountain Spring water used in Coors. Us. any water that is good enough to drink is good enough to brew with. Occasionally minerals like gypsum or salts are added to provide a pH buffer and to enhance flavors. There is a current German law from the 14th Century that forbids one to urinate in the river systems on Tuesday because of water diverted for brewing on Wednesday.
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Brewing Process brewer's yeast

Barley
Malting

Malt

Wort
Mashing

Green Beer

Beer

Fermentation

Stabilization & Filtration

Hops

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Malting
Barley soaks in water for about 40 hours, with draining and new water added every 8 hours. Once the barley grains reach 40-45% moisture the barely is allowed to germinate around 15.5C Germination of the grain allows for plant enzymes to convert carbohydrates into more simple sugars like glucose Once the epicotyl forms, the grains are dried with a gradual rise in temperature (50C for lagers, 105C for ale malts). The product is called Malt

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Mashing
The malt has to be cracked open so that water can get inside and activate the enzymes. These enzymes called diastases, become most active around 65C. They convert the starches from the barley into simple fermentable sugars for the next brewing step. This process is known as mashing. After the solids are strained out the resultant dark and sweet liquid is called "wort (sv. vrt).

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Mashing
The wort must be boiled for 30-90 minutes depending on the recipe. At the beginning of the boil, hops are added. These are called the boiling hops, and their job is to add bitterness to the beer. Depending on what type of beer is being brewed, more hops may be added near the end of the boil, the finishing hops. Generally, hops that are added about 15 minutes before the end contribute flavor to the beer. Hops added just a few minutes before the end contribute aroma to the beer.

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Fermentation
Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -giving the beer both its alcohol content and its carbonation The yeast is allowed to ferment the wort for up to 10 days, depending on the type of beer.

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Stabilization & Filtration

When fermentation has finished, the beer is cooled to about 0C. Most of the solids have settled to the bottom and the beer is slowly pumped from the fermenter and filtered to remove any remaining solids. The result is Green beer. Green beer can be drunk one week after bottling.

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Ale Type Beers

Typical Ale beers in Sweden are Samuel Adams Boston Ale och Newcastle Brown Ale. Klsch A beer found only in the area surrounding Kln. Pale and light-bodied Weizen This type of beer is available mainly in two varieties; hefe- and kristall-

VS.

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Lager Type Beers

Pilsener Also known as Pils, this is a pale beer with slightly pronounced hop flavor. Typical Pilsener are Grolsch, Becks and Pilsner Urquell Export Pale and light with a more pronounced malt taste than that of Pilsener. Falcon Export, Pripps Bl och Norrlands Guld are Export lager beers.

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Questions?

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Sources
Tapping into the Chemistry of Beer and Brewing, Charles Bamforth How Beer Works, Karim Nice Beer, Steve Miller

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Das Rheinheitsgebot
Rheinheitsgebots literal translation is purity requirement. Introduced in Bavaria in 1487 but not adopted until 1516. Limited the ingredients in beer to water, barley, and hops. Originally introduced to prevent brewers from using wheat and rye that could otherwise be used in baking. Yeast was not included in the Rheinheitsgebot because it had not been discovered yet.

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