More About Beer
The majority of beer is made in a similar manner with malt, hops, water, and yeast. Raw grains (barley, wheat, oats, and rye are a few examples) go through the malting process to become malt. Different grains and different malting processes create unique flavors. The malt is soaked in water (called the mash) at precise temperatures to activate enzymes to convert the starches into sugars. After the sugary water (the wort) is separated from the mash, the wort is boiled with hops. Hops are the cones from a hop bine, which is a plant. The addition of hops provides bitterness, flavor, and aroma to the beer. Once the wort is cooled, yeast is added to begin the fermentation process. The yeast cells do the majority of the work; eating the sugars and transforming them into alcohol, carbon dioxide, and other flavor compounds. Beer is made.
There are many different styles of beer which are simply a byproduct of manipulating the base ingredients of malt, hops, water, and yeast. Although many beers can be categorized as ales and lagers, nearly every region of the globe has its own specific beer style. Many beer styles around the world can be referenced at bjcp.org and brewersassociation.org (under the resource section) websites.