The act or process of preparing liquors which are brewed, as beer and ale.
Generically, the entire beer-making process, but technically only the part of the process during which the beer wort is cooked in a brew kettle and during which time the hops are added. After brewing the beer is fermented.
the production of malt beverages (as beer or ale) from malt and hops by grinding and boiling them and fermenting the result with yeast
The process of producing beer from barley grain” ( Levinthal, 176).
The process of making wort, boiling it with hops and fermenting it into beer.
The malt is crushed then gradually mixed with water and other non- germinated grains, such as rice, maize or wheat. The mixture is heated through several temperature steps.
The craft and science of making beer.
The process of producing alcoholic liquids aided by yeast from the sugars present in a solution of fermented grains
today usually used to cover the whole process of manufacture of beer, but also has a more specialised use to mean the stage when the wort is boiled in the copper with hops and/or other flavourings
The process by which beer is made. In the first stage the barley grain is soaked in water and allowed to germinate (malting), during which the natural enzymes of the grain convert the seed starch to maltose, and then to glucose. Grain is then dried, crushed, and added to water at a specific temperature (steeping) and any remaining starch is converted to sugar. The resulting liquid (wort) is the raw material to which yeast is added to convert sugar to alcohol. Hops (female flowers of Humulus lupulus) are added during this process to give a characteristic flavour.
The turning of sugar into alcohol. Generally reserved as a term for refering to beer.
it points out the process of the fermentation
The process which follows malting in the production of malt whisky, and consists of mashing and fermentation, though in Irish distilling circles it is usually taken to mean just mashing, with fermentation being considered a separate, successive operation.
The process of mashing grain in hot water and fermenting the result with yeast to produce wash or beer.
Brewing is the production of alcoholic beverages and alcohol fuel through fermentation. This is the method used in beer production, although the term is also used to describe the fermentation process used to create sake and soy sauce. The term can also be used for mead and wine manufacture.
Brewing is an important technique in cookery and involves boiling or simmering. Tea, coffee and soy sauce are brewed (soy sauce is a product of fermentation so it may also be deemed an alcoholic beverage.) Used in this sense brewing is normally used of liquids, when other types of food are cooked using boiling or simmering the term stewing is used instead.