Salt is often added to the water to produce a more standardized product.

The process of making beer is basically four steps, (1) mashing; (2) brewing; (3) fermenting and (4) lagering.

Mashing converts starches to sugars. The barley malt is ground into grist which is then put into a container called a mash turn along with hot water adjuncts are added (corn or rice). It is then mixed and cooked for one to six hours Then the grain residue is strained out and the liquid is called wort and put in the brew kettle.

Brewing extracts the bitterness from the brew but leaves a distinct flavor that it must take to taste like beer. In a huge copper or stainless steel kettle the wort and hops are kept at a boil for I to 2 1/2 hours. After this it is strained again and cooled.

Fermenting starts when yeast is added converting sugars to alcohol and C02. Different temperatures produce either ales or lagers, so ales are fermented at warmer temperatures so that the yeast will stay to the top, and lagers cooler temperatures so that they may rise from the bottom. This usually takes a week or so, less for ales.

Lagering is a German word for storing. After the beer has fermented, it must be tasted and different ingredients might be added to give the light flavor. Then it is stored in stainless steel tanks to mellow and ripen the beers flavor. Also, the impurities are strained out This takes place at very cold temperatures and may last for several weeks or months. After storage, it is filtered and then kegged, bottled or canned.