Editing Beer (section)

=== Process ===

{{Main|Brewing}}

[[File:The Brewer designed and engraved in the Sixteenth. Century by J Amman.png|thumb|upright|A 16th-century brewery]]

The process of making beer is brewing. It converts the grain into a sugary liquid called [[wort]] and then ferments this into beer using [[Brewer's yeast|yeast]]. The first step, mixing malted barley with hot water in a [[mash tun]], is "[[mashing]]".<ref>{{cite web|url=http://www.beer-pages.com/protz/features/protz-the-brewer.htm|title=Roger Protz tries his hand at brewing|publisher=Beer-pages.com|date=June 2007|access-date=21 September 2010|archive-date=12 October 2009|archive-url=https://web.archive.org/web/20091012040702/http://beer-pages.com/protz/features/protz-the-brewer.htm|url-status=dead}}</ref> The starches are converted to sugars, and the sweet wort is drained off. The grains are washed to extract as much fermentable liquid from the grains as possible.<ref>Goldhammer, Ted (2008), ''The Brewer's Handbook'', 2nd ed., Apex, {{ISBN|978-0-9675212-3-7}} pp. 181 ff.</ref> The sweet wort is put into a kettle, or "copper",<ref>{{cite web |url=http://www.msm.cam.ac.uk/phase-trans/2005/brewing.html|title=Copper Brewing Vessels|publisher=Msm.cam.ac.uk|access-date=28 September 2008|archive-date=9 August 2013|archive-url=https://web.archive.org/web/20130809114905/http://www.msm.cam.ac.uk/phase-trans/2005/brewing.html|url-status=dead}}</ref> and boiled. [[Hops]] are added as a source of bitterness, flavour, and aroma. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remain.<ref>{{cite book |doi=10.1007/978-1-4615-0729-1_15 |chapter=Hop chemistry and wort boiling |title=Brewing |year=2001 |last1=Lewis |first1=Michael J. |last2=Young |first2=Tom W. |pages=259–278 |isbn=978-0-306-47274-9 }}</ref> The wort is cooled and the yeast is added. The wort is then fermented, often for a week or longer. The yeast settles, leaving the beer clear.<ref>{{cite book |chapter=Chapter 13: Beer Fermentation |chapter-url=http://www.beer-brewing.com/apex/beer_chapters/ch06_beer_adjuncts.htm |title=The Brewers Handbook |publisher=Apex Publishing |first=Ted |last=Goldammer |year=2000 |isbn=978-0-9675212-0-6 |access-date=29 September 2008 |archive-date=27 October 2007 |archive-url=https://web.archive.org/web/20071027063059/http://www.beer-brewing.com/apex/beer_chapters/ch06_beer_adjuncts.htm |url-status=dead }}</ref> During fermentation, most of the [[carbon dioxide]] is allowed to escape through a [[trap (plumbing)|trap]]. The carbonation is often increased either by transferring the beer to a [[pressure vessel]] and introducing pressurised carbon dioxide or by transferring it before the fermentation is finished so that carbon dioxide pressure builds up inside the container.<ref name=carbonated>{{cite web |title=How beer is carbonated and why is beer fizzy? |department=Commercial Beers |website=about.com |url=http://beer.about.com/od/commercialbeers/f/fizz.htm |access-date=31 December 2016 |url-status=dead |archive-url=https://web.archive.org/web/20170123135205/http://beer.about.com/od/commercialbeers/f/fizz.htm |archive-date=23 January 2017}}</ref>