This is a presentation discussing the basics of beer from my beer site Rod J BeerVentures. It is designed to give a basic understanding of beer.

1. Beer Basics

2. What Makes A Beer?
• Water
• Starch Source ( Commonly Malted Barley )
• Yeast
• Flavoring ( Commonly Hops )
How these are combined dictates how the beer is
created.

3. Importance of Water
Water can account from 90 to
95% of the makeup of a beer!
…Making Its Quality of High
Importantance!

4. Starch ( Malted Grains )
1. Color – Grains define the color of the beer.
2. Protein – Grains produce the proteins which form and hold the
head.
3. Flavor – Grains lay the base flavor foundation of the beer against
which hops, yeast and/or adjuncts will offset.
4. Maltose – These are the sugars taken from the grains for which
the yeast can induce fermentation. The sugars are converted into
alcohol and co2.
5. Dextrins – These are taken form the grains and are what help to
create a mouthfeel in the beer. It is these that tell you if a beer is
full-bodied, medium bodied or light bodied.

5. Yeast
1.Ale Yeast – Top Fermenting
2.Lager Yeast – Bottom Fermenting
There are only two main types…
But there are many variations
from both strains and will
depend on the beer desired.

6. Flavoring ( Hops )
1. Bitterness – The hops are used to offset the sweetness of the malt
and give the beer its bite.
2. Aroma – The aroma often gathered from beer is due to the hops
and their hop oils that blend into the beer.
3. Flavor – It’s not just about the bitterness with hops. Chosen
correctly, hops can add to the complexity of the beer and bring a
distinctness to it.
4. Balance – Hops are preservatives and their use brings stability
and longer life to the beer. Their inclusion helps to keep away any
bacteria contamination.

7. Additional Note:
There are only 2 styles of beers: Ale and Lager
But there are many types of styles…

8. Beer Basics
RodJBeerGuy@gmail.com
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