Did you now how easy homebrewing can be?

From Wikipedia, the free encyclopediaJump to navigationJump to search“Brewer” redirects here. For other uses, see Brewer (disambiguation).This article is about the brewing of beer. For homebrewing, see Homebrewing. For other uses, see Brewing (disambiguation).

A 16th-century brewery

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley)[1] in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim.[2] Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including ancient Egypt[3] and Mesopotamia brewed beer.[4] Since the nineteenth century the brewing industry has been part of most western economies.

The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer’s yeast and flavoured with hops.[5] Less widely used starch sources include milletsorghum and cassava.[6] Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer.[7] The proportion of each starch source in a beer recipe is collectively called the grain bill.

Steps in the brewing process include maltingmillingmashinglauteringboilingfermentingconditioningfiltering, and packaging. There are three main fermentation methods, warmcool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the cask or bottle. There are several additional brewing methods, such as barrel aging, double dropping, and Yorkshire Square.

Brew your Valentine's Day

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