beer chemistry

Beer chemistry involves the transformation of ingredients like water, malted grains, hops, and yeast into the alcoholic beverage we enjoy. Malted grains provide sugars, which yeast ferments to produce alcohol and carbon dioxide. Hops contribute bitterness and aroma, balancing the sweetness of the malt. The water's mineral content can affect flavor. During brewing, enzymes break down starches into sugars, and boiling sterilizes the mixture while extracting flavors from hops. Finally, fermentation is where yeast plays its vital role, converting sugars to alcohol. The balance of these elements determines the beer's taste, aroma, and overall character.