Brewing beer is a complex process that takes a lot of patience and attention. You’re essentially creating your own symphony of flavors and aromas, starting with soaking, germinating, drying, and then grinding malted barley in a kiln to develop the enzymes needed for mashing (combining the grain with hot water) to break down its starches into sugars and then adding hops for their bitterness, flavor, and aroma.
The final product is then cooled, transferred to a fermentation vessel, and yeast is added. During fermentation, the yeast consumes the sugars to produce alcohol and carbon dioxide while also producing heat. After fermentation is complete, the beer is cooled, filtered, carbonated, and bottled.
Craft beer is made from four main ingredients: water, malt, hops, and yeast. The water provides a base, the malt adds sweetness and color, the hops contribute bitterness and flavor, and the yeast ferments the sugars into alcohol and carbon dioxide. But beyond that, a craft beer’s flavor is derived from the many other plant compounds present in its grain base. For example, the high nitrogen content in grains and other malts helps boost protein synthesis for healthy hair, nails, skin, blood, DNA, and muscle, while also helping with cell repair, immune function, and brain activity.