Brewers brewed beers for many centuries. They drew inspiration from European beer traditions and worked as scientists, biologists, engineers, and salespeople. Before the Industrial Revolution, beer was made primarily at home and distributed to friends and family. Before the introduction of pasteurization and mechanical refrigeration, however, beer production was essentially regional. Today, many breweries export their wares around the world. In some cases, they manufacture beer under license in other countries.
Malt, a type of starch, determines the color of beer and can range from mild corn flavor to burnt mocha flavor. Malt is also responsible for its color, although most beers use a large proportion of light-colored malts. These malts contain enzymes that break down the starch found in the starch to sugar. These sugars provide food for yeast, which transforms them into alcohol or carbon dioxide.
While beer is made from water, yeast, malt, and hops, each type is unique. The different grains and strains of yeast used to make beer produce different aromas and flavors. As a result, beer varies widely across countries. A beer made from local malt, hops, and water is often known as a “local” beer. The ingredients of beer make this an incredibly popular beverage, and are widely available. The process begins with the ripening of the barley grains.
Lagers are a common entry point for beer drinkers who are just starting to explore the craft beverage. They contain a higher proportion of malt than other styles and are light and malty. Famous lagers include Coors, Budweiser, and Yuengling. Jim Koch, co-founder of Boston Beer Co., makes a beer that is very popular in the eastern Himalayas. The process of making this beer is largely a process of fermentation, but it is a highly enjoyable experience.
