Editing Brewing (section)

==Ingredients==
[[File:Sjb whiskey malt.jpg|right|thumb|[[Malting|Malted]] barley before kilning or roasting]]

The basic ingredients of beer are water; a starch source, such as [[malt]]ed [[barley]], able to be fermented (converted into alcohol); a [[brewer's yeast]] to produce the fermentation; and a flavouring, such as [[hops]],<ref name="alabev.com">[http://www.alabev.com/ingredie.htm alabev.com] {{webarchive|url=https://web.archive.org/web/20160123045417/http://www.alabev.com/ingredie.htm |date=23 January 2016 }} ''The Ingredients of Beer''. Retrieved 29 September 2008</ref> to offset the sweetness of the malt.<ref>{{cite book |url=https://books.google.com/books?id=ZjSKh24ZN9kC&pg=PA51 |title=Homebrewing For Dummies |page=51 |author=Marty Nachel |publisher=John Wiley & Sons |date=31 March 2008 |isbn=9781118052440 |access-date=18 April 2012 |archive-url=https://web.archive.org/web/20160504194419/https://books.google.com/books?id=ZjSKh24ZN9kC&pg=PA51 |archive-date=4 May 2016 |url-status=live }}</ref> A mixture of starch sources may be used, with a secondary saccharide, such as maize (corn), rice, or sugar, these often being termed [[adjuncts]], especially when used as a lower-cost substitute for malted barley.<ref name="beer-brewing.com">[http://www.beer-brewing.com/apex/beer_chapters/ch06_beer_adjuncts.htm beer-brewing.com] {{webarchive|url=https://web.archive.org/web/20071027063059/http://www.beer-brewing.com/apex/beer_chapters/ch06_beer_adjuncts.htm |date=27 October 2007 }} Ted Goldammer, ''The Brewers Handbook'', Chapter 6 – Beer Adjuncts, Apex Pub (1 January 2000), {{ISBN|0-9675212-0-3}}. Retrieved 29 September 2008</ref> Less widely used starch sources include [[millet]], [[sorghum]], and [[cassava]] root in Africa, potato in Brazil, and [[agave]] in Mexico, among others.<ref name="BeerHunter.com">{{cite web |url=http://www.beerhunter.com/documents/19133-000120.html |work=BeerHunter.com |author=Michael Jackson |title=A good beer is a thorny problem down Mexico way |date=1 October 1997 |access-date=29 September 2008 |archive-url=https://web.archive.org/web/20101204115213/http://www.beerhunter.com/documents/19133-000120.html |archive-date=4 December 2010 |url-status=live}}</ref> The most common starch source is ground cereal or "grist" – the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply [[mash ingredients]].<ref name="grist">{{cite book|url=https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA408|page=408|author=Paul Buttrick|title=The Oxford Companion to Beer|publisher=Oxford University Press|date=9 September 2011|isbn=9780199912100|archive-url=https://web.archive.org/web/20191226172242/https://books.google.co.uk/books?id=Ga4MYyZq-RMC&pg=PA408|archive-date=26 December 2019|url-status=live}}</ref>

;Water
Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character.<ref name="geot"/><ref>{{cite web |url=http://brewconductor.com/brewing/ingredients/water-for-brewing/ |title=Water For Brewing |access-date=18 June 2016 |archive-url=https://web.archive.org/web/20160817203048/http://brewconductor.com/brewing/ingredients/water-for-brewing/ |archive-date=17 August 2016 |url-status=live }}</ref> For example, [[Dublin]] has [[hard water]] well suited to making [[stout]], such as [[Guinness]]; while [[Plzeň|Pilsen]] has soft water well suited to making [[pale lager]], such as [[Pilsner Urquell]].<ref name="geot">{{Cite news|url=http://www.agiweb.org/geotimes/aug04/resources.html|title=Geology and Beer|work=Geotimes|date=August 2004|access-date=5 November 2007|archive-url=https://web.archive.org/web/20070927200414/http://www.agiweb.org/geotimes/aug04/resources.html|archive-date=27 September 2007|url-status=live}}</ref> The waters of [[Beer in England#Burton upon Trent|Burton]] in England contain [[gypsum]], which benefits making [[pale ale]] to such a degree that brewers of pale ales will add gypsum to the local water in a process known as [[Burtonisation]].<ref>[http://www.beerhunter.com/documents/19133-000098.html] {{Webarchive|url=https://web.archive.org/web/20100619014900/http://www.beerhunter.com/documents/19133-000098.html|date=19 June 2010}} Michael Jackson, BeerHunter, 19 October 1991, ''Brewing a good glass of water''. Retrieved 13 September 2008</ref>

;Starch source
{{Main|Malt|Mash ingredients}}
The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin [[germination]], and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that will allow conversion from starches in the grain into fermentable sugars during the mash process.<ref>[[s:en:1911 Encyclopædia Britannica/Brewing/Chemistry|Wikisource]] 1911 Encyclopædia Britannica/Brewing/Chemistry. Retrieved 29 September 2008</ref> Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers.<ref>[http://www.farm-direct.co.uk/farming/stockcrop/barley/malt.html Farm-direct] {{Webarchive|url=https://web.archive.org/web/20090814221734/http://www.farm-direct.co.uk/farming/stockcrop/barley/malt.html |date=14 August 2009 }} Oz, ''Barley Malt'', 6 February 2002. Retrieved 29 September 2008</ref>

Nearly all beer includes barley malt as the majority of the starch. This is because of its fibrous husk, which is important not only in the sparging stage of brewing (in which water is washed over the [[Mashing|mashed]] barley grains to form the [[wort]]) but also as a rich source of [[amylase]], a [[digestion|digestive]] [[enzyme]] that facilitates conversion of starch into sugars. Other malted and unmalted grains (including wheat, rice, oats, and [[rye]], and, less frequently, maize (corn) and sorghum) may be used. In recent years, a few brewers have produced [[gluten-free beer]] made with sorghum with no barley malt for people who cannot digest [[gluten]]-containing grains like wheat, barley, and rye.<ref>{{cite web |author=Carolyn Smagalski |year=2006 |url=http://www.bellaonline.com/articles/art39558.asp |title=CAMRA & The First International Gluten Free Beer Festival |publisher=Carolyn Smagalski, Bella Online |access-date=14 July 2009 |archive-url=https://web.archive.org/web/20101002170600/http://www.bellaonline.com/articles/art39558.asp |archive-date=2 October 2010 |url-status=live}}</ref>

;Hops
{{Main|Hops}}
[[File:Humulus Lupulus Hopfendolde-mit-hopfengarten.jpg|thumb|left|[[Hops|Hop cone]] grown in a hop field, [[Hallertau]], Germany]]

Hops are the female flower clusters or seed cones of the hop vine ''[[Humulus lupulus]]'',<ref>{{cite web |url=http://www.lib.umn.edu/botanical/plant.php |title=University of Minnesota Libraries: The Transfer of Knowledge. Hops-''Humulus lupulus'' |publisher=Lib.umn.edu |date=13 May 2008 |access-date=20 May 2012 |archive-url=https://web.archive.org/web/20120305173530/http://www.lib.umn.edu/botanical/plant.php |archive-date=5 March 2012 |url-status=live }}</ref> which are used as a flavouring and preservative agent in nearly all beer made today.<ref>{{cite book |url=https://books.google.com/books?id=ojc4Uker_V0C&pg=PA45 |title=Encyclopedia of Jewish Food |author=Gil Marks |year=2012 |publisher=Wiley |isbn=9780470943540 |access-date=31 July 2012 |archive-url=https://web.archive.org/web/20160528211653/https://books.google.com/books?id=ojc4Uker_V0C&pg=PA45&lpg=PA45 |archive-date=28 May 2016 |url-status=live }}</ref> Hops had been used for medicinal and food flavouring purposes since Roman times; by the 7th century in [[Carolingian dynasty|Carolingian]] monasteries in what is now Germany, beer was being made with hops,<ref>{{cite book |url=https://books.google.com/books?id=7eYLjJp0y7UC&pg=PA54 |title=Beer in the Middle Ages and the Renaissance |page=54 |author=Richard W. Unger |publisher=University of Pennsylvania Press |year=2007 |isbn=978-0812203745 |access-date=1 August 2012 |archive-url=https://web.archive.org/web/20160522092458/https://books.google.com/books?id=7eYLjJp0y7UC&pg=PA54 |archive-date=22 May 2016 |url-status=live }}</ref> though it isn't until the thirteenth century that widespread cultivation of hops for use in beer is recorded.<ref name="Cornell 2003 62">{{Cite book|author=Martyn Cornell|title=Beer: The Story of the Pint|page=62|year=2003|isbn=978-0-7553-1165-1|publisher=Headline}}</ref> Before the thirteenth century, beer was flavoured with plants such as [[Achillea millefolium|yarrow]], [[Rhododendron tomentosum|wild rosemary]], and [[Myrica gale|bog myrtle]], and other ingredients such as [[Juniper berry|juniper berries]], [[aniseed]] and [[ginger]], which would be combined into a mixture known as [[gruit]] and used as hops are now used; between the thirteenth and the sixteenth century, during which hops took over as the dominant flavouring, beer flavoured with gruit was known as ale, while beer flavoured with hops was known as beer.<ref>{{cite book |url=https://books.google.com/books?id=QqnvNsgas20C&pg=PA534 |title=A History of Beer and Brewing |pages=534–535 |author=Ian S Hornsey |publisher=Royal Society of Chemistry |date=22 December 2003 |isbn=9780854046300 |access-date=1 August 2012 |archive-url=https://web.archive.org/web/20160506012014/https://books.google.com/books?id=QqnvNsgas20C&pg=PA534 |archive-date=6 May 2016 |url-status=live }}</ref><ref name="Ellix Pollan 2012">{{cite book|url=https://books.google.com/books?id=-zmLa205d0QC&pg=PA274|title=The Art of Fermentation|page=274|author1=Sandor Ellix Katz|author2=Michael Pollan|publisher=Chelsea Green Publishing|date=14 May 2012 |isbn=9781603583640 |access-date=1 August 2012|archive-url=https://web.archive.org/web/20160518220122/https://books.google.com/books?id=-zmLa205d0QC&pg=PA274|archive-date=18 May 2016|url-status=live}}</ref> Some beers today, such as ''Fraoch'' by the Scottish [[Williams Bros Brewing Co|Heather Ales company]] and ''Cervoise Lancelot'' by the French Brasserie-Lancelot company, use plants other than hops for flavouring.<ref>{{cite web|url=http://www.fraoch.com/historicales.htm |title=Heatherale.co.uk |publisher=Fraoch.com |access-date=28 September 2008 |archive-url=https://web.archive.org/web/20080629071231/http://www.fraoch.com/historicales.htm <!-- Bot retrieved archive --> |archive-date=29 June 2008}}</ref><ref>{{cite web |url=http://www.brasserie-lancelot.com/brasserie-lancelot.php |title=La Brasserie Lancelot est située au coeur de la Bretagne, dans des bâtiments rénovés de l'ancienne mine d'Or du Roc St-André, construits au XIX{{sup|e}} siècle sur des vestiges néolithiques |publisher=Brasserie-lancelot.com |access-date=28 September 2008 |url-status=dead |archive-url=https://web.archive.org/web/20080819030220/http://www.brasserie-lancelot.com/brasserie-lancelot.php |archive-date=19 August 2008}}</ref>

Hops contain several characteristics that brewers desire in beer: they contribute a bitterness that balances the sweetness of the malt; they provide floral, citrus, and herbal aromas and flavours; they have an [[antibiotic]] effect that favours the activity of [[brewer's yeast]] over less desirable microorganisms; and they aid in "head retention", the length of time that the foam on top of the beer (the [[beer head]]) will last.<ref>{{cite book |url=https://books.google.com/books?id=8h4Ze5s6sFUC&pg=PA177 |title=Laboratory Manual of Food Microbiology |page=177 |author1=Neelima Garg |author2=K. L. Garg |author3=K. G. Mukerji |publisher=I. K. International Pvt Ltd |date=1 March 2010 |isbn=9789380578019 |access-date=1 August 2012 |archive-url=https://web.archive.org/web/20160424103623/https://books.google.com/books?id=8h4Ze5s6sFUC&pg=PA177&lpg=PA177 |archive-date=24 April 2016 |url-status=live }}</ref> The preservative in hops comes from the lupulin glands which contain soft resins with alpha and beta acids.<ref>{{Cite book|url=https://books.google.com/books?id=XRyxWu8rRnQC&q=alpha+and+beta+acids&pg=PA43|title=The Dictionary of Beer and Brewing
|publisher=Taylor & Francis |date=1998 |author1=Dan Rabin |author2=Carl Forget |isbn=9781579580780
}}</ref><ref>{{cite book|url=https://books.google.com/books?id=uWXcajHd3W0C&pg=PA317|title=Encyclopaedia of Brewing|page=317|author=Chris Boulton|publisher=John Wiley & Sons|date=20 May 2013|isbn=9781118598122|archive-url=https://web.archive.org/web/20160603004027/https://books.google.com/books?id=uWXcajHd3W0C&pg=PA317|archive-date=3 June 2016|url-status=live}}</ref> Though much studied, the preservative nature of the soft resins is not yet fully understood, though it has been observed that unless stored at a cool temperature, the preservative nature will decrease.<ref>{{cite book|url=https://books.google.com/books?id=JcFri96bbpkC&pg=PA51|pages=51–54|title=Brewing|author=A. Chaston Chapman|publisher=Cambridge University Press|date=22 March 2012|isbn=9781107605954|archive-url=https://web.archive.org/web/20160501074725/https://books.google.com/books?id=JcFri96bbpkC&pg=PA51|archive-date=1 May 2016|url-status=live}}</ref><ref>{{cite web |url=http://cat.inist.fr/?aModele=afficheN&cpsidt=17772625 |title=A better control of beer properties by predicting acidity of hop iso-α-acids|author1=Blanco Carlos A. |author2=Rojas Antonio |author3=Caballero Pedro A. |author4=Ronda Felicidad |author5=Gomez Manuel |author6=Caballero |access-date=13 September 2008 |archive-url=https://web.archive.org/web/20110810071512/http://cat.inist.fr/?aModele=afficheN&cpsidt=17772625 |archive-date=10 August 2011 |url-status=live}}</ref> Brewing is the sole major commercial use of hops.<ref>{{cite book|author=A. H. Burgess|title=Hops: Botany, Cultivation and Utilization |publisher=Leonard Hill |date=1964 |isbn=978-0-471-12350-7}}</ref>

;Yeast
{{Main|Brewer's yeast|Saccharomyces cerevisiae|Saccharomyces pastorianus}}
Yeast is the [[microorganism]] that is responsible for fermentation in beer. Yeast [[metabolism|metabolises]] the sugars extracted from grains, which produces [[Ethanol|alcohol]] and [[carbon dioxide]], and thereby turns [[wort]] into beer. In addition to fermenting the beer, yeast influences the character and flavour.<ref>{{cite journal |author1=S. Ostergaard |author2=L. Olsson |author3=J. Nielsen |title=Metabolic Engineering of Saccharomyces cerevisiae Microbiol. Mol. Biol. Rev. 2000 64 |journal=Microbiology and Molecular Biology Reviews |date=March 2000 |volume=64 |issue=1 |pages=34–50 |doi=10.1128/mmbr.64.1.34-50.2000 |pmid=10704473 |pmc=98985 }}</ref>
The dominant types of yeast used to make beer are ''[[Saccharomyces cerevisiae]]'', known as ale yeast, and ''[[Saccharomyces pastorianus]]'', known as lager yeast;  ''[[Brettanomyces]]'' ferments [[lambic]]s,<ref>{{cite book  |title=Brewing |url=https://archive.org/details/brewingrscpaperb00horn |url-access=limited |pages=[https://archive.org/details/brewingrscpaperb00horn/page/n232 221]–222 |author=Ian Spencer Hornsey |publisher=Royal Society of Chemistry |date=25 November 1999 }}</ref> and ''[[Torulaspora delbrueckii]]'' ferments Bavarian [[Wheat beer#Weissbier|weissbier]].<ref>[http://web.mst.edu/~microbio/BIO221_2001/torulospora_delbrueckii.htm Web.mst.edu] {{Webarchive|url=https://web.archive.org/web/20110809212726/http://web.mst.edu/~microbio/BIO221_2001/torulospora_delbrueckii.htm |date=9 August 2011 }} David Horwitz, ''Torulaspora delbrueckii''. Retrieved 30 September 2008</ref> Before the role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts, and a few styles such as [[lambic]]s still use this method today. [[Emil Christian Hansen]], a Danish biochemist employed by the [[Carlsberg Laboratory]], developed pure yeast [[Microbiological culture|cultures]] which were introduced into the Carlsberg brewery in 1883,<ref>{{cite book |url=https://books.google.com/books?id=QqnvNsgas20C&pg=PA601 |title=A History of Beer and Brewing |pages=601–604 |author=Ian S Hornsey |publisher=Royal Society of Chemistry |date=22 December 2003 |isbn=9780854046300 |access-date=1 August 2012 |archive-url=https://web.archive.org/web/20160610084753/https://books.google.com/books?id=QqnvNsgas20C&pg=PA601 |archive-date=10 June 2016 |url-status=live }}</ref> and pure yeast strains are now the main fermenting source used worldwide.<ref>{{cite book |url=https://books.google.com/books?id=cr9Pv0gefCQC&pg=PA280 |title=Brewing |page=280 |author1=Michael Lewis |author2=Tom W. Young |publisher=Springer |date=31 October 2002 |access-date=1 August 2012 |isbn=9780306472749 |archive-url=https://web.archive.org/web/20160528220023/https://books.google.com/books?id=cr9Pv0gefCQC&pg=PA280&lpg=PA280 |archive-date=28 May 2016 |url-status=live }}</ref>

;Clarifying agent
{{Main|Finings}}
Some brewers add one or more [[clarifying agent]]s to beer, which typically [[Precipitation (chemistry)|precipitate]] (collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product. This process makes the beer appear [[Bright beer|bright]] and clean, rather than the cloudy appearance of ethnic and older styles of beer such as [[wheat beer]]s.<ref>{{cite web |url=http://www.beerhunter.com/documents/19133-000717.html |title=Michael Jackson's Beer Hunter&nbsp;– A pint of cloudy, please |publisher=Beerhunter.com |access-date=28 September 2008 |archive-url=https://web.archive.org/web/20080926132813/http://www.beerhunter.com/documents/19133-000717.html |archive-date=26 September 2008 |url-status=live }}</ref>

Examples of clarifying agents include [[isinglass]], obtained from [[swim bladder]]s of fish; [[Chondrus crispus|Irish moss]], a seaweed; kappa [[carrageenan]], from the seaweed ''[[kappaphycus]]''; [[Polyvinylpolypyrrolidone|polyclar]] (a commercial brand of clarifier); and [[gelatin]].<ref>[http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178630797698.htm EFSA] {{Webarchive|url=https://web.archive.org/web/20070903235033/http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178630797698.htm |date=3 September 2007 }} ''Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies'', 23 August 2007. Retrieved 29 September 2008</ref> If a beer is marked "suitable for Vegans", it was generally clarified either with seaweed or with artificial agents,<ref>[http://www.food.gov.uk/multimedia/pdfs/consultationresponse/summrespvegi.pdf Food.gov.uk] {{webarchive |url=https://web.archive.org/web/20081002104412/http://www.food.gov.uk/multimedia/pdfs/consultationresponse/summrespvegi.pdf |date=2 October 2008 }}    ''Draft Guidance on the Use of the Terms 'Vegetarian' and 'Vegan' in Food Labelling: Consultation Responses'' pp71, 5 October 2005. Retrieved 29 September 2008</ref> although the "Fast Cask" method invented by [[Marston's Brewery|Marston's]] in 2009 may provide another method.<ref>{{cite web|url=http://www.beer-pages.com/protz/features/fast-cask.htm|author=Roger Protz|author-link=Roger Protz|title=Fast Cask|date=15 March 2010|access-date=19 June 2010|archive-url=https://web.archive.org/web/20100523092017/http://www.beer-pages.com/protz/features/fast-cask.htm|archive-date=23 May 2010|url-status=live}}</ref>