Beers are now exported worldwide and are produced under license in foreign countries., into important social rituals.
In Europe the properties of the water used for brewing, the types of malt, the brewing practices, and the yeast strains have contributed to traditional distinctions between beers. Made from a mixture of malt extracts, porter was a strong, dark-coloured, highly hopped beer consumed by the market porters in London.
The 20th century saw the erosion of traditional distinctions based on place of manufacture, raw materials, and brewing methods.
This has caused a reaction among a small body of consumers.
Beer production involves malting, milling, mashing, extract separation, hop addition and boiling, removal of hops and precipitates, cooling and aeration, fermentation, separation of yeast from young beer, aging, maturing, and packaging.
The object of the entire process is to convert grain starches to sugar, extract the sugar with water, and then ferment it with yeast to produce the alcoholic, lightly carbonated beverage.amylases, carry out the conversion.
In fact, many of the English terms used in brewing (malt, mash, wort, ale) are Anglo-Saxon in origin.