Before I start to drone on about color, calories and alcohol in beer, I should start with a 101 on how beer is made. I am going to try and summarize the process in as few words as possible…

A starch source, primarily made up of cracked malted barley, is heated in water along with certain enzymes which starts a chemical reaction converting the starches into sugar. This process, called the mash, results in a thick, sugary, liquid called (shockingly) the mash.

The mash is then boiled along with hops, a conical flower from the hop plant (Humulus lupulus), which acts as both a flavoring and a preservative. Hops added at the beginning of the boil produce a bitterness from the alpha acids in the hops. Hop added later in the boil contribute less to the bitterness and more to the aroma. Brewers typically add some in the beginning, and some at the end. The result of this step is not yet beer, it is called the wort. (pronounced “wert”)

Once the wort is cooled and moved to a clean vessel, yeast is added and the process of fermentation takes place, converting the sugars into both alcohol and carbon dioxide. After fermentation is completed, the liquid is now called beer. This whole process is called brewing.

The amount of each ingredient, the type of each ingredient, the length and handling of this process can all be done in a multitude of ways each producing a unique result. With this, the wonderful world of beers is created.

For other great and more detailed references on brewing, check out these below:

• Wikipedia on Brewing
• San Francisco Brewers Guild
• How Stuff Works

Or watch this video from Iron Hill Brewing…

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