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What goes as Raw materials / Ingredients

Barley– Barley is the starch source in a beer provides the fermentable material and is a key determinant of the strength and flavor of the beer. The most common starch source use in beer is malted grain. Nearly, all beer includes barley malt as the majority of the starch. This is because its fibrous hull remains attached to the grain during threshing.

Hops- Hops are the female flowers of the hop plant, Humuluslupulus (also referred to as seed cones or strobiles). They are mainly used to give a bitter, smooth taste to the flavoring and stabilization agent of beer, but hops also are used in other drinks and herbal medicines. (Mentioned in Wikipedia)

Water- Also, water has contributed equally to the production of a unique tasting beer. Beer is composed mostly of water. Regions have water with different mineral components. As a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character in the manufacturing of fresh beer.

Yeast-The beer fermentation is carried out by Yeast.  The term yeast is derived from a Germanic root, — it is strongly linked to the German term “froth.” (Derived in Wikipedia) Sugars obtained from grains producing alcohol and carbon dioxide are metabolized by Yeast and turned into beer by using it. In relation to beer fermentation, the character and taste are influenced by the yeast.

Clarifying agent-A few brewers add one or more clarified agents to beer that usually precipitate (as a solid collects it) from the beer together with protein solids. Instead of the cloudy appearance of traditional and older beer types, such as wheat beers, beer appears bright and tidy.  Examples of clarifying agents include isinglass, obtained from swim bladders of fish; Irish moss, a seaweed.