Brewing beer, like preparing fine food, depends on the quality
of the ingredients. The same is true for lighter styles of
lager or a rich, full bodied-ale. The difference is how the
ingredients are handled.
Some beers call for malts that are dried
and roasted longer then others. Some recipes require one type
of hop, other a combination of hops. Yeast vary according
to the desired nature of the final product. Fermentation times
and temperatures change from beer to beer. That is the beauty
of the art and craft of brewing.
What holds this variety together is the basic brewing process.
Think of brewing as cooking. The modern term "brew"
has it's roots in word that mean "broth" and "broil."
First, a cereal grain such as barley, wheat or rice is dampened
to induce germination. The germination process is then stopped
by heating and drying the sugar-rich sprouts. MALT is the
result. The malt is ground and boiled with water (mashing)
WORT. The wort is cooled and the yeast added causing the wort
to ferment into beer!