How beer is made: from grain to glass

Behind a beer are decisions, measurements and cleaning. Water, malt, hops and yeast form the basis of many recipes; the brewer’s work is in combining and transforming them.

From starch to wort.

Grain is milled to expose its interior. In the mash, it mixes with water at controlled temperatures to produce a sugar-containing liquid: wort. The wort is separated from the grain and boiled. Hops can contribute bitterness and aroma depending on variety, quantity and timing.

Yeast does its part.

After the wort is cooled, yeast is added. Fermentation transforms sugars into alcohol and carbon dioxide, while developing part of the aromatic character. Temperature and yeast handling matter as much as the ingredients.

Conditioning and packaging follow. Timing and processes depend on the recipe and equipment; there is no universal schedule for every style. If you start brewing at home, use a complete recipe and brewing guide, prioritise cleaning and record your measurements in the brew lab. This overview does not replace those instructions.