Overview of malting and brewing

Micro Brewery Mash Tun

Brewer's yeast Saccharomyces can grow on sugar anaerobically by fermenting it to ethanol While malt and yeast contribute substantially to the character of beers, the quality of beer is at least as much a function of the water and, especially, of the hops used in its production. Barley starch supplies most of the sugars from which the alcohol is derived in the majority of the world's beers. Historically, this is because, unlike other cereals, barley retains its husk on threshing and this husk...