brewing
Sign in to saveright|thumb|A 16th-century brewery
Article
21 sectionsContents
- History
- Ingredients
- Brewing process
- Mashing
- Lautering
- Boiling
- Brew kettle or copper
- Whirlpool
- Hopback
- Wort cooling
- Fermenting {{anchor|Brewing#Fermenting}}
- Fermentation methods
- Warm fermentation{{anchor|Warm fermentation}}{{anchor|Warm fermenting}}
- Cool fermentation
- Spontaneous fermentation
- Conditioning
- Filtering
- By-products
- Brewing industry
- References
- External links
right|thumb|A 16th-century brewery
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilisations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.