Beer to taste
There is no beer in the world the making of which was possible without the use of malt, hop, water and yeast. Water and yeast are known to everybody and all people know where they are got from. They are very important after all the taste of beer depends on the water on base of which the beer is made. There is no pure malt in nature. It is taken from the cereals such as rye, barley, wheat.
The natural malt is good because it is rich in protein and carbon dioxide. Yeast is necessary for beer to activate the process of fermentation. This yeast differs from the yeast used to bake bread and has completely different qualities.
To activate fermentation of bread yeast the mass is put to the hot place, but the fermentation with beer yeast likes the low temperature. The best temperature for fermentation is 6 degrees C. That is why people cool the wort before adding yeast to it. It helps to activate fermentation and to clear it from the remains that are left after the wort is boiled. During such process the carbon dioxide and spirits are formed. And after fermentation the product called "the green beer" is formed. This drink is cooled and filtrated to clear it from yeast. After such procedure it is sent to the next stage of second fermentation.
The second fermentation passes without the help of yeast. And such fermentation also needs the low temperatures. But the acceptable temperature of the procedure is about two degrees above zero not more. Under such temperature the carbon dioxide is released and is spread in the beer. And soon it is possible to drink the prepared beer.