What is Beer?
With a rich history of brewing, beer has been enjoyed by many cultures around the world for centuries. Real beer is crafted with time-honored ingredients like malt and hops, combined with yeast and water to create this magical concoction. When brewed properly and stored correctly, the brew has an undeniable robust taste that is sure to satisfy even the thirsty!
Barley (Hordeum vulgare) A cereal grain that is a primary ingredient in the brewing of beer. It is rich in carbohydrate and protein, with a high level of B vitamins. It is a very good source of dietary fiber, magnesium and phosphorous. Barley is also known to have anti-inflammatory properties.
CaCO3 A mineral found in many waters of different origins, often added to wort during the brewing process to increase calcium and carbonate content. It can also be found in limestone or gypsum.
Yeast (Saccharomyces cerevisiae) An organism that, when added to a liquid, transforms sugar into ethanol alcohol and carbon dioxide. Yeast is also responsible for the unique aromas and flavors of beer.
Alpha Acids One of two primary naturally occurring soft resins in hops (the other is Beta Acid). During the wort boiling process, alpha acids are converted to iso-alpha acids and contribute most of beer’s bitterness. During aging, the iso-alpha acids may oxidize to decrease bitterness.
Phenolics A class of chemical compounds perceptible in both aroma and flavor, resulting from interactions between organic acids and alcohols. Some phenolics are desirable, such as the clovey or herbal notes in Belgian-style wheat beers and smoked beers, while others are undesirable, such as diacetyl, which gives buttery and/or butterscotch aromas and flavors.