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Beer is a general term for all malt beverages which contain alcohol. Since the yeast settles to the bottom during the fermentation process, most beers are given the term "bottom fermenting brews". Beer can be classified into three main separate categories. These include ales, lagers, and specialty brews. From brewer to brewer, the brewing process varies. Listed below is a list of general steps to the brewing process. Malting The barley is usually passed over screens, or filters, to screen out poor quality product as well as impurities. To allow for the grain to begin to germinate, the barley and rice is thoroughly soaked and stored. This can take thirty to forty days depending on barley and rice. After this process has completed, the malt is kiln dried to remove any excess water. Control of the color and flavor of the beer is determined by the amount of time that the malt is roasted. Lighter malts are used to produce light or golden beers, while dark or red beers are produced using darker malts. To remove any excess sprouts, the malt is once again screened. Mashing After the drying of the malt has been completed, it is then ground into meal. To produce a consistent product, the meal is uniformly mashed. It is during this mashing that the enzymes break down into fermentable sugar. The water is then strained off from the mixture after mashing. At this part of the process, the liquid is termed, "wort". Wort takes on the appearance syrup because it has a sweet and malty taste. Fermentation At this point, hops are added and the mixture is boiled in the fermentation vats. Lagering At this stage, the wort is cooled off to a controlled temperature, and the hops are strained off the top. The yeast is then added to the strained wort where it converts the sugars to alcohol and carbon dioxide. In some cases, carbon dioxide may be saved to reintroduce into the beer before packaging. The wort is now termed beer. Chilling The beer is chilled and filtered to remove impurities in holding tanks. To give the beer its proper taste and "bite", carbon dioxide is added. Packaging The beer is now ready for consumers. It is ready for packaging into cans, bottles and kegs for consumption. If the beer is to be pasteurized, it is done by placing the can or bottle of beer in a warming area at 140 degrees for a pre determined time. For the beginning home brewer or bartender, this knowledge of the brewing process is a great place to start. Learn to become a bartender! Visit http://www.becomeabartenderhq.com to learn more.
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