Beer is an alcoholic beverage made from the fermentation of malted grain flavoured with hops. It is thought that the first beer, made around 5,000 BC, was the result of accidental fermentation of wet grain or even wet bread. In medieval times, beer became very popular and was brewed in homes. In fact, during times of plague, beer was safer to drink than water.

As brewing became more widespread, different areas around the world have developed their own distinct beers based on the materials available and consumer tastes. Lager is the most popular type of beer sold worldwide today, and is characterised by its light colour and low bitterness.

Hops of flavour

Barley, in its normal state, is not suitable for beer making and must be modified by the process of malting in order to prepare it for use in brewing. Brewing begins with the crushing of the malt to expose the starchy interior. Next, water is added and the mixture is heated to controlled temperatures for designated periods of time, to convert the starches from the malt to sugars, which can be fermented.

The mixture is then strained to remove the malt husks and the resulting liquid is boiled for one to two hours. It is during the boiling stage that the hops are added to give the beer aroma and bitterness. Once boiling has been completed the liquid is cooled and yeast is added.

Energy and growth

The alcohol in beer comes from fermentation, a process in which yeast uses the natural sugars from the malt for its own energy and growth and in so doing produces alcohol and carbon dioxide. Fermentation must be very carefully controlled in order to make sure that the beer maintains the same flavour and characteristics from brew to brew.

Once fermentation is complete the yeast and other insoluble materials are removed from the beer, giving it a bright, clear appearance. The entire process is carried out under the watchful eyes of the brewer, who is an experienced practitioner of brewing and has been specially trained in the art and science of brewing.