You might notice that the color of your beer has a lot to do with the type of malt used. Some varieties are light, while others are dark. Pale ales are made with a high proportion of light malts. These malts have special enzymes that convert the starch in grain into sugars that yeast can ferment. The yeast in the beer ferments these sugars into alcohol and carbon dioxide. This is the process that makes beer taste its best.
Brewers use malted cereal grains, hops, and water to create beer. Although malt has always been part of the mix, it was not always. The modern beer industry uses the malt-hop-yeast trifecta. Hops are a plant that is widely available, and are the second most important ingredient in beer. This trifecta produces a wide variety of flavours, textures, and personalities. In addition to malt and water, other ingredients can include herbs, spices, and fruits.
After all of the ingredients have been combined, the wort will sit in a fermenter for three to 12 days. During this time, the brewmaster will keep an eye on the fermentation process to ensure that the wort has enough sugar. The yeast will eat the sugar and add subtle flavours to the beer. They will also release carbon dioxide, which gives the liquid its fizzy sparkle. Once the fermentation process has finished, the yeast is removed and the liquid is chilled. After this, it is delivered to restaurants, bars, and stores.
