What You Need to Know
The process involves mashing malted barley to convert starches into sugars (via α-amylase and β-amylase), boiling with hops for bitterness and preservation, then fermenting with Saccharomyces yeast strains. Key reactions include starch hydrolysis, Maillard browning, and ethanol fermentation (C6H12O6 → 2C2H5OH + 2CO2).
Produces a carbonated alcoholic beverage ranging from light lagers to dark stouts, used in cooking for marinades, batters, and stews. Different styles emerge from grain bills (wheat, rye), hop varieties (Citra, Saaz), and fermentation methods (top vs bottom cropping).
Key Parameters
Temperature
20°C
15°C - 25°C
Time
14 days
7 days - 21 days
Equipment
FermenterBrew kettleMash tunPumpsHydrometer
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Fermentation of starches to ethanol