<sod>  
 All beers are brewed using a process based on a simple formula. Key to the process is [[malted]] [[barley]] which has been allowed to germinate and is then dried in a kiln and sometimes roasted. Depending on the amount of roasting, the "malted barley" will take on dark color and strongly influence the color and flavour of the beer.
 
The malt is ground into a coarse powder, known as '''grist''', which is mixed with heated water in a vat called a "mash tun" for a process known as "mashing". During this process, natural enzymes within the malt break down much of the starch into sugars which play a vital part in the fermentation process. Mashing usually takes 1 to 2 hours. The mash is held at a temperature of 149-154 deg. F.  The Mash Tun generally contains a slotted "false bottom" which acts as a strainer allowing for the separation of the liquid from the grain.
 
 After mashing the resulting liquid is strained from the grains in a process known as lautering. At this point it is known as '''wort'''.  The Wort is moved into a large tank known as a "copper" or kettle where it is boiled with [[hops]] and sometimes other ingredients such as herbs or sugars.  The boiling process serves to terminate enzymatic processes, precipitate proteins, isomerize hop resins and sterilize the wort.  Hops add flavour, [[odor|aroma]] and [[bitter|bitterness]] to the beer. At the end of the boil, the hopped wort settles to clarify it in a vessel called a "whirl-pool" and the clarified wort is then cooled. 
 
 
 ====Ale====
 
'''Ale''' yeast was used exclusively until the mid-late 1700s.  Ale yeasts fement at warmer temperatures (65-75F) and tend to collect on the surface of the fermenting beer.  Because of this they are often referred to as Top Fermenting yeast.  Ales are generally ready to drink within three weeks after the beginning of fermentation.  Ales range in color from very pale to black opaque.  England is best known for its variety of Ales.
 
 ====Lager====
 
 <eod> <sod> 
 All beers are brewed using a process based on a simple formula. Key to the process is [[malted]] [[barley]] which has been allowed to germinate and is then dried in a kiln and sometimes roasted. Depending on the amount of roasting, the "malted barley" will take on dark color and strongly influence the color and flavour of the beer.
 
The malt is ground into a coarse powder, known as '''grist''', which is mixed with heated water in a vat called a "mash tun" for a process known as "mashing". During this process, natural enzymes within the malt break down much of the starch into sugars which play a vital part in the fermentation process. Mashing usually takes 1 to 2 hours. The mash is held at a temperature of 149 to 154 °F (65 °C).  The Mash Tun generally contains a slotted "false bottom" which acts as a strainer allowing for the separation of the liquid from the grain.
 
 After mashing the resulting liquid is strained from the grains in a process known as lautering. At this point it is known as '''wort'''.  The Wort is moved into a large tank known as a "copper" or kettle where it is boiled with [[hops]] and sometimes other ingredients such as herbs or sugars.  The boiling process serves to terminate enzymatic processes, precipitate proteins, isomerize hop resins and sterilize the wort.  Hops add flavour, [[odor|aroma]] and [[bitter|bitterness]] to the beer. At the end of the boil, the hopped wort settles to clarify it in a vessel called a "whirl-pool" and the clarified wort is then cooled. 
 
 
 ====Ale====
 
'''Ale''' yeast was used exclusively until the mid-late 1700s.  Ale yeasts fement at warmer temperatures of 65 to 75 °F (18 to 24 °C) and tend to collect on the surface of the fermenting beer.  Because of this they are often referred to as Top Fermenting yeast.  Ales are generally ready to drink within three weeks after the beginning of fermentation.  Ales range in color from very pale to black opaque.  England is best known for its variety of Ales.
 
 ====Lager====
 
 <eod>