The Process
Video by Baylen Brown
How Beer is Brewed:
Step One: Ingredients: You will need water, malted barley (the starch source), Brewer's Yeast and hops.
Step Two: Malting: This is the process where barley grain is made ready for brewing. Grain is added to water and soaked for 40 hours. After germinating for five days, the grain is dried in kiln.
Step Three: Milling: This cracks the grains and makes it easier for them to absorb the water that they are mixed with and which extracts sugars from the malt.
Step Four: Mashing: This combines the milled grain with water and heats it in a mash tun. Mashing takes 1 to 2 hours.
Step Five: Lautering: This is the separation of the wort (the liquid containing the sugar extracted during mashing) from the grains.
Step Six: Boiling: Boiling the malt extracts, called wort, ensures sterility. During the boil hops are added, which contribute bitterness, flavour and aroma to the beer.
AFTER THE BOIL: The wort is set into a whirlpool, then a sealed hopback and then cooled to fermentation temperatures.
Step Seven: Fermenting: After the wort is cooled and aerated, yeast is added to it and it begins to ferment.
Step Eight: Conditioning: The beer is cooled to around freezing which settles the yeast and causes proteins to coagulate and settle out with the yeast.
Step Nine: Filtering: This stabilizes the flavor and gives beer its polished shine and brilliance. (Not Necessary)
Step Ten: Bottle and package!
Step One: Ingredients: You will need water, malted barley (the starch source), Brewer's Yeast and hops.
Step Two: Malting: This is the process where barley grain is made ready for brewing. Grain is added to water and soaked for 40 hours. After germinating for five days, the grain is dried in kiln.
Step Three: Milling: This cracks the grains and makes it easier for them to absorb the water that they are mixed with and which extracts sugars from the malt.
Step Four: Mashing: This combines the milled grain with water and heats it in a mash tun. Mashing takes 1 to 2 hours.
Step Five: Lautering: This is the separation of the wort (the liquid containing the sugar extracted during mashing) from the grains.
Step Six: Boiling: Boiling the malt extracts, called wort, ensures sterility. During the boil hops are added, which contribute bitterness, flavour and aroma to the beer.
AFTER THE BOIL: The wort is set into a whirlpool, then a sealed hopback and then cooled to fermentation temperatures.
Step Seven: Fermenting: After the wort is cooled and aerated, yeast is added to it and it begins to ferment.
Step Eight: Conditioning: The beer is cooled to around freezing which settles the yeast and causes proteins to coagulate and settle out with the yeast.
Step Nine: Filtering: This stabilizes the flavor and gives beer its polished shine and brilliance. (Not Necessary)
Step Ten: Bottle and package!