MALTING GRAINS Beginning product:

First, grains such as barley,

wheat, and rye are malted
meaning they are heated
until they become dry or
brittle in order to expose
the resources that yeasts
will need to feed on
throughout the brewing
process.

Cellular respiration is re
lated to the process
of making beer because
in the anaerobic
respiration phase that do
es not obtain
oxygen, two types of fe
rmentation are
present, similarly to how
the creation of
beer mainly revolves ar
ound the completion
of the fermentation cycle
STEEPING MALTED GRAINS . Cellular
respiration includes gluc
Second, the grains that were
ose and carbon
dioxide whereas the ste
originally malted will be ps of making beer
also incorporate glucos
soaked in warm water for e and carbon
around 60 minutes and this dioxide.
will activate the enzymes
that became exposed earlier
on when they had cracked.
After the time is up, the
sugary liquid needs to be
drained in order to acquire
an individual serving of pulpy
mash known as “wort.”

BOILING THE

WORT
Third, the wort from the
previous step now needs to be
boiled for an hour and while
this is happening THE hops, a
type of flower found on the
vine of the Hamulus lupulus
plant that counterbalances the
sweetness of the wort liquid,
or THE spices are added TO THE
WORT. Hops also allow beer to
prevent expiration from
occurring sooner..

FERMENTATION
Fourth, a cooked product is
retrieved to filter out any
of the remaining chunks of
the wort. Then the current
liquid is transferred over to
a fermentation vessel and
yeast is added to the beer
and by including this
ingredient this microorganism
will digest the sugar and
convert it into alcohol and
carbon dioxide.

STORAGE
Finally, once the
fermentation process
has completed itself

ENDING PRODUCT: the beer needs to be

stored in a container
with little oxygen in
order to allow it to
be pressurized and
become carbonated.