Beer is brewed by To Ferment in cooking terms is the metabolic process that converts sugar to acids, gases or alcohol. It is done by the action of yeast or bacteria on the sugar in the food. The by-product depending on the case is acid, alcohol and gas usually carbon dioxide. Fermentation in culinary contexts is crucial in beer and spirits preparation (alcohol), yogurt... More starches which are mainly derived from cereal grains. The most common being malted barley. Other common ones are wheat, maize, and rice. Beer is the most commonly consumed alcoholic beverage.
Beer is usually flavored with Hops are the flowers of the hop plant used primarily as a flavoring and stability agent in beer to which they impart the characteristic bitter taste or in some cases zesty or citric flavors. It has an anti-bacterial effect which flavors yeast fermentation over bacteria. Hops are also used in flavoring herbal tea and soft drinks such as Julmust which... More and usually contains about 4% to 6% volume of Alcohol is an colorless organic flammable liquid that is intoxicating if ingested. It is the same intoxicating agent in "alcoholic" drinks such as beer, spirits, wine and others. There are several types of alcohol but in culinary arts we usually exclusively refer to the type named ethanol. To make ethanol one usually needs to ferment a sugar solution by the... More. It comes available in cans and bottles. In bars and pubs, it is also sold on draught.