Beer is a fermented alcoholic beverage produced from four principal raw materials: malted cereal grain, most commonly barley, together with hops, brewing yeast, and water. Its manufacture proceeds through defined unit operations. Malting germinates and kilns the grain to develop hydrolytic enzymes and fermentable su…
Beer is a fermented alcoholic beverage produced from four principal raw materials: malted cereal grain, most commonly barley, together with hops, brewing yeast, and water. Its manufacture proceeds through defined unit operations. Malting germinates and kilns the grain to develop hydrolytic enzymes and fermentable sugars; mashing then converts starch to maltose and other sugars, and the resulting sweet wort is boiled with hops, which contribute bitterness, aroma, antimicrobial protection, and colloidal stability. Yeast of the genus Saccharomyces ferments the wort, converting sugars to ethanol and carbon dioxide while generating esters, higher alcohols, and other flavor-active compounds, after which the beer is conditioned, clarified, and packaged. Beers are broadly divided into ales, fermented warm with top-cropping yeast, and lagers, fermented cooler with bottom-cropping yeast, with style further determined by malt bill, hop variety, and adjuncts. Food-science research on beer addresses raw-material substitution and the optimization of processing parameters, including the drying conditions used to prepare plant materials as hop substitutes, alongside fermentation control, flavor stability, and quality assurance. Beyond the beverage itself, brewing by-products and the technological roles of hops and yeast are studied for their contributions to product safety, sensory character, and the valorization of cereal raw materials.
6 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 6 articles above have been cited 22 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Beer, linking to each citing work.