biochemistry of beer

Beer biochemistry involves the fermentation of sugars, primarily from malted grains, by yeast (Saccharomyces cerevisiae). During fermentation, yeast converts sugars into alcohol (ethanol) and carbon dioxide, creating the alcohol content and carbonation. Enzymes break down starches into fermentable sugars, while proteins and other compounds influence flavor and clarity. Hop compounds contribute bitterness and aroma, balancing sweetness and adding complexity. Additional biochemical interactions, such as yeast ester production, develop aroma profiles. Overall, beer is a complex mix of biochemical reactions producing alcohol, carbonation, and distinctive flavors, shaped by ingredients and fermentation conditions.