How is beer made?

Answer 1

Here's the quick and dirty:
The starch in the grains used is converted to sugars by using the enzymes in malted barley.
The sugars are then rinsed away from the husks of the grains.
The sugar water is now called wort.
Yeast is added to the wort and this begins the fermentation.
Fermentation is done when the yeast finishes eating all the yeast and converting it to alcohol and CO2.
The wort is now beer.
The beer is siphoned to another container to let it clarify.

Then chill...keg or bottle...and enjoy.

Answer 2

First, you have to sanitize EVERYTHING you use. To make a 5 gallon batch, you need a pot for boiling, a fermenting bucket and a bottling bucket. For about $60 dollars you can buy a kit at a brew store of even Linen's N Things. You get about 3 gallons of spring water and boil it. After that you add some malt and any barley or "seasonings" you need ( a brewmaster can recommend some good recipes or you can find them online). After the malt and seasoning boil, you add hops (usually during the last 15 minutes) and maybe some irish moss. You cool the "wort" (your mixture) to about 70 degrees and add yeast. Put it in a bucket and let it ferment a week. Then add some priming sugar and water and bottle the beer. The sugar adds carbonation. After about two weeks, your beer is ready to be chilled and then you can drink it. It's really easy and I higly recommend making your own. It tastes so much better than store bought beer and you can control how much alcohol is in it.

Answer 3

Beer is made using a traditional process of blending the sugars from malted grains (such as barley or wheat), with hop flowers and water. The skill of the Masterbrewer brings out the desired aroma, color, mouthfeel, foam and flavor qualities of the hops and malt through formulation of recipes and the fermentation of sugars into alcohol, carbon dioxide gas and other characters. After careful aging at just the right temperatures the beer is packaged and delivered to the consumer.
Beer is usually not pasteurized, but often goes through a filtration process to improve clarity. But this is not always the case. Many beers are not filtered and you may experience what's called a tasteless "chill-haze or protein-haze" in unfiltered beer. Some beers may also still have yeast present either in suspension or as sediment, increasing its appeal to beer enthusiasts that enjoy these characters.

Answer 4

1) Boil 5 gallons of water with Malt extract for approximately 1 hour.

2) Add hops to the boiling water/extract at the times specified for the recipe you are using (boiling hops, flavoring hops, aroma hops)

3) Cool the water/extract/hops (now called wort) to apporximately 70 degrees

4) Add the yeast to the mixture and seal the container with an airlock (to allow C02 to escape)

5) You can bottle your beer after 1 week of fermentation.

Answer 5

Oh, it's fun!!! I wish I had a URL for website that has a step-by-step, but definitely just google it. "Homebrewing".

Of course, the industrial version is not as pleasing to the senses, but it's similar.

Yeast, barley, and hops ferment over time to create beer.

(First made by Egyptians, although without carbonation.)

Answer 6

I know most beers uses the fluid from pig intestines too keep the foam down. OR TO GIVE IT FOAM sorry i forgot which way it goes. but I'm 100% on the fluid from the pig

Answer 7

Who cares, they sell it stores

Answer 8

with love.