Myths About Beer

Beer is the oldest alcoholic drink in the world. It is also the most popular. In fact, it is the third most popular drink in the world. However, beer has many myths surrounding it. Let’s explore some of them here:

Yeast: Yeast is essential to the creation of beer, as without it, the liquid would not ferment. Yeast is present in the wort to ferment sugars, creating alcohol and carbon dioxide. Yeast is found in different forms, such as wild yeast found in Belgium. In New Zealand, however, cultured yeast is used. Yeast is a necessary part of the beer-making process, as it feeds on sugars in the wort.

Malt: Malt is the starch in the beer, which gives it its unique flavor. Malt can range in flavor from mild corn to burnt mocha. It also determines the color of the beer. Light colored malts are used in all types of beer. This is because light malts contain special enzymes that transform malt starch into sugar. The sugars in the malt provide food for the yeast, which converts it into alcohol and carbon dioxide.

Hops: While the flower of the hop vine is used in brewing beer, its sole major commercial use is in flavouring the beverage. The flower is known as hops and the first historical reference to its use in beer dates back to 822 AD, in the rules of a monastery written by Adalhard the Elder. It is only in the thirteenth century that the flower of the hops was widely cultivated for this purpose. Alehoof and grains of paradise are other ingredients used to flavour beer.