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An Overview of the Brewing Process

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Biochemistry of Beer Fermentation

Part of the book series: SpringerBriefs in Biochemistry and Molecular Biology ((BRIEFSBIOCHEM))

Abstract

The first chapter of this book has an introductory character, which discusses the basics of brewing. This includes not only the essential ingredients of beer, but also the steps in the process that transforms the raw materials (grains, hops) into fermented and maturated beer. Special attention is given to the processes involving an organized action of enzymes, which convert the polymeric macromolecules present in malt (such as proteins and polysaccharides) into simple sugars and amino acids; making them available/assimilable for the yeast during fermentation.

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Authors and Affiliations

  1. CEB—Centre of Biological Engineering, University of Minho, Braga, Portugal

    Eduardo Pires

  2. Department of Biotechnology, Institute of Chemical Technology, Prague 6, Czech Republic

    Tomáš Brányik

Authors
  1. Eduardo Pires
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  2. Tomáš Brányik
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Correspondence to Eduardo Pires .

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Pires, E., Brányik, T. (2015). An Overview of the Brewing Process. In: Biochemistry of Beer Fermentation. SpringerBriefs in Biochemistry and Molecular Biology. Springer, Cham. https://doi.org/10.1007/978-3-319-15189-2_1

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