Description
Beer brewing combines enzymatic starch conversion during mashing and lautering with yeast fermentation to produce ethanol, CO₂, and flavor compounds.
Technical
During mashing, α‑amylase and β‑amylase hydrolyze starches into fermentable sugars, while Maillard reactions generate melanoidins that color the wort. Yeast then metabolizes these sugars, producing ethanol, CO₂, esters, phenols, and diacetyl, with the process tightly controlled by temperature, pH, and sanitation.
Science
Primary Reaction
Starch hydrolysis to fermentable sugars and yeast fermentation of sugars to ethanol and CO₂
Sensory Profile
Aroma ()
maltysweetcerealhoppyyeastybreadycaramelcitrusfloralspicy