How Beer Is Made

Although much attention is given to the subtle intricacies of wine production, the beer-making process is actually just as complex and nuanced. The main ingredients are barley (or wheat for wheat beer), water, hops, and yeast. Other ingredients, such as herbs or fruit, may be added during the brewing process. The quality and taste of each ingredient and the way they are mixed and treated influences the final outcome.

Generally, the first step is to soak barley in water to cause germination, which creates chemical changes that are useful in the brewing process later on. At just the right moment, germination is stopped and the barley is roasted in a kiln. The roasted barley is then thrown into a giant kettle and heated with water. The length of time that the barley is left to stew with the water—not how long the barley is roasted, as many think—ultimately determines the strength or body of the beer. The barley is then removed and hops (a small flowering plant that grows on vines and is the ingredient that makes beer taste bitter) is added for flavor and aroma.

After this process, the resulting liquid, called "wort," is ready to be fermented. To do this, yeast is added, which will, depending on the type used, sit at the top of the tank or sink to the bottom.

Once the yeast has been filtered back out of the tank (in the case of many wheat beers, it isn't removed—thereby giving it its characteristic cloudy complexion and yeasty aroma), the beer will usually sit for another few weeks until it is bottled or kegged.