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Beer Brewing

Beer Brewing makes a beer by steeping a starch source, mainly cereal grains.

The most popular cereal grain usage is barley mixed with water and yeast and allowed to ferment, resulting in a sweet liquid flavoured with hops.

Beer Brewing has taken place for thousands of years; a reasonable estimate is from the 6th millennium BC. Archaeological evidence suggests that civilizations such as ancient Egypt and Mesopotamia brewed beer. 

Steps in the beer brewing process are malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. 

There are three main fermentation methods, 

  1. Warm for beer fermented at warm temperatures between 15 and 20 °C (59 and 68 °F),
  2.  Cool for lager fermentation temperatures of around 10 °C (50 °F)
  3.  Spontaneous. Lambic beers are historically brewed in Brussels without any yeast inoculation.

Fermentation takes place in either an open or closed fermenting vessel.

 Secondary fermentation can also occur in the cask or bottle. 

Brewing beer can be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. 

The homebrewer is well catered for with the production of homebrew beer kits. These beer kits take all the guesswork out of brewing beer.

Beer kits have improved remarkably over the years and give consistent results, as good as any commercial brewery.

The more experienced homebrewer can experiment with the numerous hops, grains and yeasts at their disposal. The variety seems endless, and new additions are added over time, making the art of beer brewing a constant inspiration.

 

 

 

 

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