acids. The result is a sweet, brown liquid
called the wort.
Boiling: hops are added to the wort, and
the two are boiled together. This
treatment extracts the hop resins that
flavor the beer, inactivates the enzymes,
kills any microbes present, deepens the
color of the wort, and concentrates it.
Fermentation: yeasts are added to the
cooled wort and allowed to consume
sugars and produce alcohol until the
desired levels of each are reached.
Conditioning: the new beer is held for
some time to purge it of off-flavors, clear
it of yeasts and other materials that give
it a cloudy appearance, and develop
carbonation.Here are some details of each stage.