Brewing ingredients

A yeast is any species of fungus that grows primarily in a unicellular form and reproduces via budding or fission. Yeasts are eukaryotic microorganisms that originated hundreds of millions of years ago, with at least 1,500 species currently recognized. They constitute about 1% of all described fungal species.

thumb|A handful of malted barley, the white sprouts visible thumb|Beer malt varieties from Bamberg, Germany

thumb|Isinglass thumb|Swim bladder of a common rudd|rudd (Scardinius erythrophthalmus)

thumb|Hop flower in a hop yard in the Hallertau, Germany thumb|Cross-section drawing of a hop alt=Full grown hops .|thumb|upright=1.3|Fully grown Vine#Twining vines|hops bines ready for harvest on the [[Yakama Indian Reservation]] thumb|Humulus on a house

thumb|upright|Beer brewed following a 13th-century recipe using gruit herbs

edible mixture of glucose and fructose, obtained from sucrose hydrolysis

Bappir was a Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamian beer brewing. Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's ''Home Brewer's Companion'' ()) reconstructed a bread made from malted barley and barley flour with honey, spices and water and baked until hard enough to store for long periods of time; the finished product was probably crumbled and mixed with water, malt and either dates or honey and allowed to ferment for a few days, producing a somewhat sweet brew. It seems to have been drunk flat without bottli