To "Brew" is to produce an alcoholic beverage through fermentation. Here are basic brewing procedures:
Step 1: Malted grain is milled to break it open and increase surface area.
Step 2: This grist is added to the mash tun, along with hot water, to start enzyme activity. During mashing, natural enzymes in the malt break down the starches into sugars. The liquid that is made during this process is called wort.
Step 3: The wort is transferred to the kettle, leaving spent grains behind. In the kettle, the wort is boiled for an average of 1-2 hours. Hops, herbs or sugars can be added at this time. The wort is then cooled and aerated and moved to the fermenters.
Step 4: Yeast is pitched (added) into the wort to ferment the beer. Yeast converts all the sugars to alcohol and CO2!
Step 5: The beer is then transferred to conditioning tanks for another week and up to several months, depending on the beer style.
Step 6: After conditioning, this "bright beer" can be kegged, bottled and served.
Step 1: Malted grain is milled to break it open and increase surface area.
Step 2: This grist is added to the mash tun, along with hot water, to start enzyme activity. During mashing, natural enzymes in the malt break down the starches into sugars. The liquid that is made during this process is called wort.
Step 3: The wort is transferred to the kettle, leaving spent grains behind. In the kettle, the wort is boiled for an average of 1-2 hours. Hops, herbs or sugars can be added at this time. The wort is then cooled and aerated and moved to the fermenters.
Step 4: Yeast is pitched (added) into the wort to ferment the beer. Yeast converts all the sugars to alcohol and CO2!
Step 5: The beer is then transferred to conditioning tanks for another week and up to several months, depending on the beer style.
Step 6: After conditioning, this "bright beer" can be kegged, bottled and served.
