Beer 101

Beer’s actual origin is undocumented but is believed to have originated before the written word, and was recorded in the written histories from Egypt and Mesopotamia.

The process of brewing beer is customized by each brewer, but all beer goes through some essential steps.

Malted grains are crushed and soaked in warm water, creating a malt extract. The extract is held at a constant temperature long enough for the starches to convert to sugars.  Water is added to dissolve the sugars, and then it is boiled with other ingredients (including hops). 

After boiling is complete, the yeast is added and the beer is left to ferment.  Once fermentation is complete (sometimes there are two fermentation cycles), carbon dioxide is added to the beer. Large-scale commercial brewers typically add CO2 gas to the keg or bottle.  Smaller brewers may add extra sugar or newly fermented wort to induce a brief refermentation process.

Once complete, the beer is either kegged, bottled, canned or casked.

Beer is typically defined as ale or lager, and the definition is based on the type of yeast used for fermentation, combined with the fermentation temperature.

Ale uses yeast that ferments at the top of the fermentation vessel at higher temperatures – between 60 and 75 degrees Fahrenheit. The fermentation process is shorter due to the higher temperatures. Ales are commonly sweeter and have a fuller body than lagers.

Lagers are brewed with bottom-fermenting yeast that works slowly. Initial fermentation occurs at 45 to 55 degrees Fahrenheit, and secondary fermentation occurs between 30 and 40 degrees Fahrenheit.  The cooler conditions give lager a crisper, cleaner, and lighter taste.

Serving Temperature

The serving temperature of beer will affect the taste of the beer.  As a general guideline, serve lighter colored beers cold – between 40 and 45 degrees F, and serve dark, strong beers at 54 to 60 degrees F. The serving temperature for other beers should fall somewhere in between.