Beer Brewing Process

Beer is processed by steeping, boiling, and fermenting malt and hops to make or prepare by mixing, steeping, soaking, or boiling a solid in water. This process has been used by prehistoric nomads even before they learned how to make bread (Raley). In prehistoric times, beer was so valued that it was sometimes used as a form of compensation for workers (Raley). The 1850’s brought the modern era of brewing in the United States with Anheuser-Busch, Miller, Coors, Schlitz, and Pabst brewing companies (Raley). With the immigration of foreign brewing companies came commercial refrigeration, automatic bottling, pasteurization, and railroad distribution (Raley). All of these processes helped boost the beer brewing business in America.

There are four main ingredients in beer brewing: barley, water, hops, and yeast. Water is the most important ingredient found in beer, as it makes up 90% of the finished product (Jens Eiken). Yeast is the second most important ingredient involved in the beer making process. Yeast controls weather the beer is dark or light, and is the dominating aroma in the finished product (Jens Eiken). Malt is barley that is a form of germinated cereals, which the germination has been stopped by a drying process. Beer is brewed with a high content of base malt (only the pale malts) because it has a high content of enzymes which easily help convert starch into malt sugar, which in the end, creates the formation of alcohol (Jens Eiken). The hops are the main ingredient involved in the bitter flavoring in beer.

There are five main steps in the beer brewing process: Malting, Brewing, Fermentation/Maturing, Filtration, and Bottling.

Malting: The barely is imported locally and immediately weighed, sifted, dried, and screen...

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