The market is flooded with different types of barley malts, and each variety has its own character. To a large extent, the flavor and strength of the beer depend on the malt that is used in the beer recipe.
The salient features of different varieties of barley malts are as follows.

• Crystal Malt: The crystal malt adds color, body, and flavor to the beer. In these malts, the starch is already converted into caramelized and soluble sugars, hence a plain water steep is all that is required to extract flavors. They are well suited for augmenting malt extract in a beer recipe.
• Cara-pils and Dextrin Malt: These malts have complex starch content and are light in color. When these malts are mashed, diastatic enzymes convert dextrin into a soluble form.
• Two Row Pale Malt: Most all-grain brewing recipes use pale malt because it contains starch and needs mashing in order to make soluble fermentable sugars. It is light-colored, has a crisp flavor and contains a lot of diastatic enzymes.
• Specialty Malts: Briess offers top-notch handcrafted malts which are most suited for steeping. Briess malt extracts is a popular choice when it comes to extract brewing. The carapils malt is innovative and different than the other dextrin malts available in the market.
• Pilsner malt: It has the lightest flavor and color and is used as a base grain in light German styles. During mashing, pilsner malt generally needs protein rest. Some varieties of this malt (especially those with low enzyme levels) need careful mashing.
• Chocolate malt: It requires a fairly high kiln temperature to produce, which creates a dark brown color and a rich flavor. Chocolate beer malt renders a roasted, nutty flavor to the beer. It is a vital ingredient in stouts and porters.

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Hops play a pivotal role when making beer, and there are a wide variety of beer hops from which to choose: Casade, Fuggles, Chinook, Willamette, Nugget., Tettnang, Perle… The list goes on-and-on as to how many types of beer hops can be found on the market these days. So how does one choose?
In general, hop varieties fall in two major groups: aroma hops and bittering hops. Many of these varieties can serve double-duty, meaning that they can act as both an aroma hop and a bittering hop. Some tips for selecting the best hops for making premium quality beer are given below:

• IBU or International Bitterness Units are a measure of the bitterness levels of a beer. The alpha-acid percentage in a hop is directly related to this bitterness level. Hence, select the bittering hops that has the right alpha-acid percentage for the type of beer your are making.
• Dual purpose hops generally have intermediate or medium alpha-acid content and serve a dual purpose; they provide good aroma and satisfactory bitterness at the same time.
• Aromatic hops have significantly lower alpha-acid percentages. The aromas range from floral to grassy and from citrus to perfume. Some smell quite subtle while others may be very distinct. So in order to make the beer of your choice in your home brewery, you should select the hops carefully.
• Rather than using just one variety of hops, homebrew recipes often use a combination of them. While blending, you must select hops that complement each other.

The essential oils present in the lupulin glands of aroma hops are responsible for the rich aroma and flavor produced by these hops.  Myrcene, caryophyllene, farnesene and humulene are the major constituents of essential oils. The ratio of these components determines the type and the quality of the aroma produced by the hops.

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Malt extract is obtained from barley. Barley grains undergo a series of steps that turn it into malted barley which contains sugars. The malted barley is then cook into a soup, known in home brewing as a mash, and then condensed into a malt extract. This extract is the centerpiece of a home brew recipes. It is what provides the color, the body and the sweetness in a beer.
Malting
Brewing grains are soaked in water to accelerate germination. However, just before the barley fully sprouts, the grains are heat dried and in most cases roasted or toasted to varying degrees. Although this step prevents the growth of barley seedlings, it retains important enzymes in the barley malt.
Mashing
The malted barley is then crushed or cracked through a grain mill and added to water to form a mash. The mash is then cooked at precise temperatures to release the goodness from the barley grains — this goodness being primarily sugars, enzymes and proteins.
Extraction
Once the mashing has been completed the liquid is further subjected to evaporation to reduce its mass and make it more concentrated. Although most extracts are liquid based, some maltsters prepare dry extracts as well. This is done by taking a reduced mash and spray drying it into a powder.
Types of Malt Extract
Most home brewers use liquid malt extract as opposed to dried. Each as their advantages. While liquid incorporates into the kettle more easily, the container it comes in needs to be used in total. Dried malt extract works well when a beer recipes calls for an odd amount. Once the package is opened the rest can be saved for later. Regardless of the form chosen, they readily come in either: light, amber and dark.

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Beer is that one magic drink that none of us can stay without. Moreover, why would anyone even think of staying away from it? It is one of the lightest yet most soothing drinks available on the market.
Beer has been ruling parties all over the world since time immemorial. Its light fizz can make anyone its fan. What is the secret formula of beer that makes it so special? Let’s take a look.
As we all know, beer is a fermented amalgamation of hops, yeast, barley, and water. The main ingredient used in beer is water. The water used in it is first purified for a good blend. Then comes the beer yeast. It is used the littlest, but without this, beer would have never been created. Yeast is responsible for creating the froth of beer. When yeast is added to the barley and water mixture, it breaks down the sugars present in the liquid and gives out alcohol and carbon dioxide.
Fresh hops are very important for adding flavor to the beer. Beer hops are flowers that are grown in vine yards. They balance the sweetness in beer and they act as preservatives too. These bitter flowers are added in different proportions to create different beer flavors. They are the main reason why your beer is bitter.
Apart from the above mentioned ingredients, beer needs proper care during fermentation. Ideal temperature and hygienic surroundings are required for brewing the finest quality beer.
Though tastes and preferences may vary from person to person, this is how beer is made in almost all parts of the world.

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Beer yeast is what makes the beer alcoholic through fermentation. Since fermentation is a vital part of brewing beer, commercial as well as home breweries try to source the best brewer’s yeast to produce high quality beer. Yeast converts the beer wort’s sugars into alcohol. It also produces carbon dioxide in the brew. This beer yeast is responsible for imparting some of the characteristic beer feel and taste.
Brewing beer takes time, patience, and the right equipment. Since a fermentation takes place slowly over a period of a few days, beer fermenters are fitted with an air-lock to protect the brew from oxidation and contamination. The air-lock allow CO2 gas from the fermentation to escape without the outside environment getting in and potentially compromising the beer’s freshness. A beer yeast acts on the stored liquid to produce the intoxicating aroma and the base of the beverage.
All beer yeast are not the same, and a brewer must choose a yeast strain that will bring the desired flavor and appearance to the beer. Beer yeast usually comes in two basic varieties – top fermenting and bottom fermenting. Each has specific characteristics and affects the beer in a specific manner. Top fermenting yeast gathers near the upper surface of the beer wort while the bottom fermenting collects at the bottom of fermenter.
Beer yeast is what gives the beer alcoholic character. It produces ethanol alcohol through metabolism. Yeast is a living, microscopic, single-celled life form that is adept in anaerobic respiration. The amount of yeast required to ferment beer depends upon the volume of malt syrup and water. However, before a brewer can begin the fermentation, the beer yeast needs to grow in number. This is achieved by placing the beer yeast in a small sample of the beer wort a couple of days earlier. This is called a yeast starter.

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In olden times, beer was stored in wooden casks but in the modern scenario, people mostly use beer kegs. For those who have just stepped in home brewing or are novice in this field, some tips on kegging homebrew are enlisted below.

• Avoid shaking the keg during transportation as it may result in the formation of unwanted foam. This usually happens when you remove the keg from your car and drag it inside your home. Rolling the keg is a big No- one should always gently handle the keg and keep it upright.
• A corney keg is easy to clean and maintain while a commercial Sankey keg is difficult for the novice. Corney kegs are a good pick as they are compact, they don’t break, and they stack well. They are perfect for secondary fermentation. Although they can be used for primary fermentation too, using them for secondary fermentation helps keep them clean.
• The keg is pressurized with either carbon dioxide gas alone, or nitrogen, or a combination of both the gases. Earlier carbon dioxide was used in kegging systems as people had no choice, but now people all over the world are blending nitrogen with carbon dioxide. The combination of both gases allows an elevated pressure which is ideal for complex dispensing systems.
• Draught beer refers to beer which is stored and served from a keg or cask. While kegging beer, you must always ensure that kegs and kegging equipment are clean. You can simply use a brush and hot soapy water to clean the keg. Use a non-abrasive pad or a sponge for cleaning. Remove all the seals and fittings prior to washing.

Use the tips given above to keg your homebrew and get delicious each and every time.

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