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Its basic raw materials are barley, hops, and water, and the process involves the infusion of malted barley and water, followed by fermentation of the liquid or wort drawn from the mixture.
St John's wort is an ancient herb, and was known to the Greeks and Romans as an astringent to be rubbed on wounds.
Instead, we recover heat from the boiling kettle and from wort [unfermented beer] as it's cooled down from boiling temperatures to fermentation temperatures.
Purified water is first used to cool the boiled wort (the beer after boiling but before fermenting), becoming heated in the process.
If the brewer's wort , referred to above, is not fermented but instead evaporated in a partial vacuum, the result is malt extract, a brown, sweet, and sticky concentrate.
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