Brewing

Name:
Brewing
Detailed information:
The production of beer, ale, and malt liquors by a process involving a complex series of enzymatic reactions. The most important of these is the conversion of starch to a malt extract (wort), which in turn is fermented with yeast. Mashing is the preparation of wort from malt and cereals by enzymatic hydrolysis, after which the product is boiled with hops, which impart the characteristic taste and aroma of beer. The malt extract must contain the nutrients required for yeast growth. Mashing involves a complex interplay of chemical and enzymatic reactions that are not fully understood. Few changes have been made in the basic brewing processes for more than a century, but increased automatic operation and quality-control techniques ensure a consistently good product.See Fermentation; Yeast; Wort.