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First, barley grains are germinated by immersing
them in water. This encourages the barley to sprout.
The barley is then dried to halt the process
of sprouting completely in order to release the
enzymes necessary for brewing.
Next, starch made from the malted barley
is converted into fermentable sugars and
hops are added. The mixture is set to boil
and at this point in the process,
it becomes what is known as wort.
Brewer’s yeast is added, and instantly, the yeast
begins converting the sugars into alcohol and
carbon dioxide. This is what makes beer carbonated.
Different strains of yeast have different flavor
compounds, so this is also where beers get their
different and distinct flavor profiles.
The beer is kept at a low temperature for
a set period of time. Once the beer is
saturated with carbon dioxide, the yeast
settles to the bottom of the tank.
The remaining yeast cells are filtered
out, leaving clear beer that’s ready to
be filled into bottles, cans and kegs.