How Is Beer Made?

Beer is a type of beverage made from fermented grains or sugars. The most popular types of beer include pilsner, stout, ale, etc.

Lager beers are usually lighter-bodied and less bitter than ales. Ales are heavier-bodied and more bitter.

So, without further ado, let’s take a look at beer in more detail!

How is Beer Made

The Lifecycle Of Beer

Brew day starts with getting the ingredients ready, including grains. Depending on the type of beer being brewed, different types of malts may be used.

A larger brewery might have a grain tower attached, while smaller breweries often store grain in bags or on shelves until needed.

Whole grains are put through a mill that crunches them open. From there, they’re transported to a mash tun where they’re mixed with hot water. Then they steep for a while.

After steeping, the sweet liquid is drained out and transferred to a brew kettle. Hops are added at different times to extract flavor, aroma, and bitterness.

Some recipes call for adding hops earlier than others. This affects the final product.

Wort is boiled until it reaches a specific gravity of 1.030 or less. Then it goes through a heat exchanger to get cooled down quickly. Yeast is then added to the wort.

A brewery uses horizontal tanks for larger beers and conical fermenters for ale beers. Brew kettles measure the volume of the beer in barrels.

Larger breweries use larger vessels. Smaller breweries use smaller vessels.

Yeast is added to the fermentation vessel to start the process of converting the sugar of the wort into ethanol.

Some yeast strains produce esters that give beers their characteristic flavor. Beer styles also require certain types of yeast to achieve a particular taste.

Dry hopping is used by some brewers to impart a more vibrant and juicy hop profile without bitterness. It’s especially popular with New England-style IPAs.

Fermenting takes a matter of days for most ales but can last months for bigger beers.

After fermentation is complete, many types of beer are filtered or run through an apparatus called a centrifuge to remove particles. Some beers receive a healthy dose of carbon dioxide gas to make them fizzy.

Some breweries package their products in kegs, while others use cans or bottles. A small amount of yeast is added to a bottle before it’s sealed to allow for secondary fermentation.

This process causes the yeast to eat up any leftover sugar and produce alcohol as well as carbon dioxide.

So How Is Non-Alcoholic Beer Made?

Non-alcoholic beers are made by interfering with the brewing process to stop the production of alcohol. This means that the beer doesn’t get as strong or as high in alcohol content as regular beers.

There are several types of non-alcoholic beers. Some are flavored with fruits, herbs, spices, vegetables, or even coffee beans.

Others are sweetened or carbonated. And some are fermented using yeast strains that produce less alcohol than regular yeasts.

Alcohol Reduction And Prevention

Non-Alcoholic Beer

There are several methods to make non-alcoholic beer. Some breweries use a process called dry hopping, where hops are added after the boil.

Another popular technique is to add fruit puree to the wort during the boil.

Still, another method is to ferment the wort without adding yeast. All three techniques result in a beer that tastes different from regular beer.

A great beer using this method would be the Grüvi Non-Alcoholic Peach Pie Ale (August). Limited or arrested fermentation.

This approach works by limiting or preventing fermentation in the beer. Brewers prepare the wort to lower the number of fermentable sugars.

Yeast will not produce high levels of alcohol due to low levels of fermentable yeast. In the mash process, various enzymes are activated at different temperatures.

These enzymes are activated when certain temperatures are reached. By changing the temperature and sugar in the environment, brewers are able to create an alcohol-free beer.

Low-alcohol beers are becoming more popular than ever before. New yeast strains are being developed to make them possible. Some of the strains cannot ferment some types of sugars, but the resulting beers still taste great.


Dealcoholization is removing alcohol from beer. This is done by heating or cooling the beer until the alcohol evaporates off.

Some brewers use this technique to produce non-alcoholic beer.

Boil-off method is one of the most common ways of dealcoholized by exposing the brew to heat. Alcohol has a lower boiling point than water.

Brewers know the difference between the two. When heating the fermented beer, the alcohol boils off first, leaving the rest of the liquid behind.

Vacuum distillation is used by many breweries to produce more flavorful beers. Alcohol boils at 173.1 degrees Fahrenheit, but when heated in a vacuum, it drops down to 93.2 degrees Fahrenheit.

This means that you can brew your beer without losing any of its flavors.

Membrane filtration is used to remove water from beer. Alcohol is distilled off and then returned to the beer. This process removes most of the bitterness from the beer.

Reverse osmosis is a process used to filter substances from liquids. Beer is filtered by using a semi-permeable membrane under high pressure. Small molecules pass through the membrane while large molecules stay behind.

Next, the beer is concentrated by supplying deaerated water. Finally, the concentrate is diluted with more liquid until the required amount of beer is obtained. Dealcoholizers are used to remove alcohol from beer.

Non-alcoholic beer is becoming more popular every day. This new type of beer is made by removing alcohol from regular beer.

The result is a much lighter taste than regular beer. Non-beer drinkers love this new style of beer because it doesn’t contain any alcohol.

Final Thoughts

Homebrewing is an ancient practice that has been around for thousands of years. It’s also a very simple process that almost anyone can do.

People started making their own beer because they realized you don’t have to be rich or a mad scientist to make your own beer!

Robert Kaser
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