Brewing

Brewing is the production of beer by fermenting sugars in grain-based wort. It combines grain preparation, wort production, fermentation, and finishing.

Malting: Malting is the controlled germination and drying of cereal grains to develop enzymes that convert starches into fermentable sugars. It prepares the grain’s enzymes for converting starch into sugars during brewing.
Malt: Malt is grain that has been germinated and dried, supplying brewing sugars, enzymes, color, and flavor. It provides the principal grain-derived sugars and enzymes used in brewing.
Ale: Ale is beer fermented with top-fermenting yeast, typically at warmer temperatures than lager. A broad family of beers results from warmer fermentation with ale yeast.
Winemaking: Winemaking is the production of wine from grapes through fermentation and related processing. It ferments fruit juice rather than grain-based wort.
Ancient beer: Ancient beer was a fermented grain beverage produced by early societies, with recipes and methods varying across regions. It provides evidence for brewing before modern equipment and scientific microbiology.
Mashing: Mashing mixes crushed malt with warm water to extract sugars and other soluble compounds into wort. This is where malt starches are converted into sugars for fermentation.
Wort: Wort is the sugar-rich liquid extracted from malted grain before alcoholic fermentation. It is the fermentable liquid that brewing prepares for yeast.
Lager: Lager is beer fermented with lager yeast, generally at cooler temperatures, and often matured cold. Its yeast and cool maturation create a major alternative to ale production.
Distillation: Distillation separates components of a liquid mixture by vaporizing and condensing them at different temperatures. Unlike brewing beer, distillation concentrates alcohol after fermentation.
Ninkasi Hymn: The Hymn to Ninkasi is an ancient Sumerian poem that includes a description of beer-making. Its verses preserve an early written account of brewing ingredients and procedures.

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