
Malting turns grain into sugar through germination and enzymes, then drying halts germination in an oast kiln; barley malts color beer and add aroma, with SRM indicating darkness.
The cooled wort moves to the fermenter, where yeast converts sugars into alcohol and aromas, determining the beer’s strength. Lagering traps CO2 to keep it fizzy during ripening.
This online beer training is developed with great pleasure by Laurens & Erik; Beer trainers by profession.
Together we have more than 25 years of international experience in entertaining beer lovers and training bar staff in more than 40 different countries around the world. We do not use difficult terms and complex theories, but simply explain all the knowledge about beer in a fun, entertaining and clear way.
Chapters:
1. History of Beer
2. Ingredients of Beer
3. Brewing Process
4. Beer Quality
5. Beer Label
Please note: US metric system
Enroll now and become a Beer Expert!