Historical brewing methods

Historical brewing methods involved mixing grains like barley or wheat with water and heating the mixture to activate enzymes that convert starches into fermentable sugars. The mash was then strained to separate the liquid, called wort, which was boiled with hops for flavor and preservation. Yeast was added to ferment the sugars into alcohol and carbonation. Traditional techniques varied by region, often using open fermentation vessels and natural ingredients, resulting in diverse beer styles. These methods laid the foundation for modern brewing, combining craftsmanship, local resources, and natural processes to produce beer.