Almost all beer contains four basic ingredients – a grain (typically barley), water, hops and yeast. While the process of brewing can be complex and some ingredients varied, the basic process is quite consistent. First the barley (or other grain) is soaked in water and allowed to begin development into plants. Enzymes are released that break down the grain into simple sugars. Once this process has begun, the barley is cooked, stopping the growth while the enzymes are at their peak – this is the process of malting. Next is mashing, where the grain is actually transformed into sugar by being crushed into a fine powder, or grist, and then soaked in water. The mash is heated and strained to yield a substance called wort. The wort is then cooled and placed in a fermentation vessel. Yeast is added and then the fermentation process produces alcohol. After about ten days, the beer is separated from the yeast, then stored, filtered, pasteurized and finally packed into bottles, cans or kegs.
Questions:
1 When does the ‘product’ materialize in the brewing process described above?
2 Would you imagine there is any waste in the brewing process?