MINNEAPOLIS - People love beer. Each year, about 6 billion gallons are shipped around the U.S.
With the 2017 National Home Brewers Convention in Minneapolis, we thought you might appreciate a little beer making 101.
As Steve Barr explains, the process of making this bubbly barley stew is relatively simple.
Malted barley is soaked to release sugars in what's called the mash. Then you add hops and heat it up for flavor. Then add yeast. That's it. Yeast eats sugar like a hungry toddler and, as a result, kicks out alcohol and carbon dioxide. After a couple weeks, you've got beer.
All beer falls under two main categories: Ales and Lagers. All that macro beer you guzzle on the holidays is mostly a type of lager called pilsner. Most everything else folks drink today is of the ale variety.
What's the difference? Yeast.
Ales use what's commonly referred to as a "top-fermenting" yeast as it will rise to the top during the beginning of the process. It is best fermented at temperatures between 60 and 80 degrees Fahrenheit, Lagers, use "bottom-fermenting" yeast and ferment at cooler temps between 48 and 58 degrees.
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