Page 1: Brewing and Basics

1. Brewing

Brewing is a process to convert sugar into alcohol. Sugar can be in any form – fruits like grapes, raspberry, sugar cane juice – malt like barley, wheat, rice, corn any grain – or – you can also use raw sugar.

1.1 The process

We use yeast to convert sugar into alcohol. This process is known as fermentation. Same process is used to make bread, vinegar, cheese, Soy sauce.

 

Yeast is natural fungi that eats sugar for food and gives alcohol and CO2 (Carbon dioxide) as byproducts.

We can use Brewer or Baker’s yeast. Both types of yeast can be used for fermentation but tastes and quality will be different. Brewer’s yeast are developed specifically for brewing and may give higher percentage of alcohol in brew.

1.2 Important words - Basic

• Wort: The liquid material used for fermentation. Sugar + Water. Remember sugar can be malt, fruit juice, potato mash, and raw sugar anything
  
  
  Mash: wort = mash = wash. Some people call it mash, some call it wort or wash. You will learn more about specific vocabulary as you learn more about brewing.
  
  
  Flavoring/Bittering agent: Generally Hops is used to add flavor in beer. Wines are generally sweet. Meads are also sweet. We can use any bitter herb or spices in mead, wine or beer.

1.3 Important words – Advance

ABV: Alcohol by Volume – written as % of alcohol. Check following picture for better idea.

 

No need to learn other advanced terms or vocabulary right now. 

 

"Beer doesn't taste good without friends"