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Alcoholic drinks from worldwide
Barley is malted, mashed in hot water so its own enzymes turn starch into sugar, then boiled with hops. Ale yeast (Saccharomyces cerevisiae) ferments the cooled wort at about 20 °C, which is warmer and faster than a lager. Made in 10 steps over 28 days – 31 days. The longest step, bottle-condition, takes 14 days (Thesseling F.A 2019) and runs at 20 °C (Thesseling F.A 2019). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 14 daysSet[thesseling2019] | Bottle-condition |
|---|---|---|
| Temperature | 20 °CSet[thesseling2019] | Bottle-condition |
| Acidity | pH 5.5Reported[bokulich2013] | Primary fermentation |
| 4.2 kg | Pale ale malt · Milled with the roller set to 0.7 mm[thesseling2019] |
| 12 L | Mash water · Heated to a strike temperature of 71 °C[thesseling2019] |
| 16 L | Sparge water · Heated to 78 °C to rinse the grain bed[thesseling2019] |
| 12 g | Bittering hops (15 % alpha acids) · Added at the start of a 60-minute boil[thesseling2019] |
| 0.75 × 10⁶ cells per mL per °P | Ale yeast (Saccharomyces cerevisiae) · 108 billion cells for 12 L of 12 °P wort[thesseling2019] |
| 2.37 g per 330 mL bottle | Glucose for priming · Gives about 0.5 g CO₂ per 100 g beer[thesseling2019] |
| Starter | defined-culture (Saccharomyces cerevisiae ale yeast; historically yeast skimmed from the last batch) |
Total time across the recorded steps: 28 days – 31 days
What changes: Water soaks into the barley until the grain holds 40–45 % moisture
Output: wet grain ready to sprout.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ale is the warm, top-fermented branch of beer. Its yeast, Saccharomyces cerevisiae, works at about 20 °C and is done in about a week, and the warmth gives fruity esters. Lager uses a cold-tolerant hybrid yeast at 14 °C or less and then matures close to 0 °C.
Boiling sanitises the wort, and alcohol, hops, low pH and CO₂ keep finished beer stable. Fusarium mould on barley can carry mycotoxins such as deoxynivalenol into beer, so malting barley is tested for it. WHO says no level of alcohol use is safe for health.
Hazards the sources name: Fusarium on barley, whose mycotoxins such as deoxynivalenol survive brewing; Enterobacteria in cooled wort before the yeast takes over.
Every number is labelled with how it is known. How this atlas is made
