biochemistry of brewing

Brewing involves fermenting grains, like barley, with yeast to produce alcohol and carbon dioxide. Enzymes break down starches into sugars, which yeast consumes during fermentation. As yeast metabolizes these sugars, it releases alcohol, creating the beverage's alcohol content, and produces carbonation. Additional ingredients like hops add bitterness and aroma, balancing the sweetness and flavor. Overall, brewing is a biochemical process where enzymatic reactions, yeast metabolism, and ingredient interactions transform raw grains into beer through controlled biological and chemical changes.