Meet the maker
The beer basics
Malting is a process that prepares grain starches for quicker conversion into sugar (more starch, more sugar). Grains are then dried or roasted to stop the malting process. In short, the longer it’s roasted, the darker the resulting beer.
Hops are a magical ingredient with regional variations in flavour and characteristic. Most often associated with bitterness, they’re generally added to the boil stage of brewing to balance the sweetness of the malt.
Like winemaking, yeast plays an important role in brewing. Put simply, the yeast eats the sugars in the wort (liquid made from boiling malted grain), and produces alcohol. You could say that yeast turns breakfast into beer.