Beer is in fact rather a complex drink that can take on thousands of explanations. Beer is generated from four fundamental components: Barley, water, hops and yeast. The main plan is to remove the sugars from constituent part (usually barley) in order to convert yeast into alcohol and CO2, creating beer. Barley is the main starch source which determines the flavor and strength of beer. Hard and Soft form of water is used to make different beers where hard water is well suited to create Stout beer, soft water is suited to pale lager. Hops are the female flower clusters or seeds of the plant hops, used as a flavoring and preservative agent in beer. Yeast causes fermentation in beer as well as determining the character and flavor of beer. Basically, beer is a beverage made with malted cereal grains (which could include barley, wheat, rye, corn or rice), hops and water that is fermented by adding yeast. Yeast eats sugar, divides (then multiplies), and produces carbon dioxide and ethanol (alcohol).
The manufacturing of beer is known as the Brewing process which include the following methods: Malting, Mashing, Boiling, Fermentation, Bottling and Aging. The Malting process takes place with the barley (wheat, rye, corn or rice), which is heated, dried out and cracked. The main objective of Malting is to separate the enzymes required for brewing. In Mashing, the grains move through a process in which they are precipitated in hot water for about an hour. This stimulates enzymes in the grains that cause it to break down and release its sugars. Now, the water is drained from the crush which is now full of sugar from the grains. This sultry, sweet liquid is called wort (It’s basically unmade beer, kind of like how a dough is unmade bread). The wort is boiled for about an hour while the hops and other spices are added several times. After boiling is over the wort is chilled, strained and filtered. Now it is placed in a fermenting vessel and yeast is added to it. At this point the brewing is finished and the Fermentation starts. The beer is stored for a couple of weeks at room temperature (in the case of ales) or many weeks at cold temperatures (in the case of lagers) while the yeast works on its fermentation magic. Fundamentally, the yeast consumes all that sugar in the wort and discharges CO2 and alcohol as squander products. This alcoholic beer is still smooth and non-carbonated. The flat beer is bottled, during which it is either synthetically carbonated like a soda, or if it is going to be ‘bottle conditioned’ it is allowed to carbonate via the CO2 the yeast generates. After allowing to rest for a period of a few weeks to a few months, the beer is ready to drink. Beer is put into aluminium cans, bottle and kegs for high volume customers.
The manufacturing of beer is a global business, consisting of many prevailing multinational companies and many small players depending on size and region. One hundred and thirty three billion liters of beer are sold per year.