Brewing Ingredients

MALT Made from grain, malt is to beer what grapes are to wine. It is often referred to as the “soul of the beer.” Barley is the most commonly used grain for malting – steeped in water until it partially germinates and is then dried in a kiln. The more intensely kilned malt, the darker the beer. Depending on the style of the beer being brewed the brewer may use just one type of malt or as many as seven.

HOPS The hop is a climbing plant l like a vine. Often referred to as the “spice of the beer” the hop cones are the only bit of the hop plant used in brewing. In fact, only the female hop flower is used as it produces tannins that help clarify and preserve the beer; in addition it has the resins and essential oils that are the principal sources of a brew’s aroma and dryness. A variety of hops can be used in beer with each hop having a distinct flavor, bitterness and aroma. Hops help to preserve beer, act as filtering medium in the brewing process and improve the foam-holding capacity of the beer.

YEAST Yeast is the microorganism that feeds on the sugars in the malt to produce the alcohol and carbon dioxide of the beer. It is often referred to as the “lifeline of the brewery” with each brewery’s unique yeast strain being secretively guarded from competitors. There are two main yeast types use din brewing – Ale yeast and Lager yeast.

WATER Beer is compromised of 90 percent water with its harness and mineral content determining the character and style of the beer brewed. Softer water is typically used in Pilsners while harder water is most commonly used in brewing Ales.

BREWING PROCESS