So You Want to Brew Professionally?

So You Want to Brew Professionally?

Brewing beer can be a fun and rewarding hobby, but for those looking to take their love of beer to the next level, learning how to brew professionally is a must. Whether you are looking to start your own brewery or simply want to learn the ins and outs of brewing beer like a pro, the following guide will provide you with a comprehensive overview of the brewing process, including a section on yeast.

The Brewing Process

The brewing process involves a number of steps, including mashing, boiling, fermenting, and conditioning. Here is a brief overview of each step:

  1. Mashing: This is the process of mixing crushed grains with hot water to create a sweet liquid called wort. The enzymes in the grains break down the starches in the grain into simple sugars that can be fermented by yeast.
  2. Boiling: Once the wort has been created, it is boiled for 60 to 90 minutes. During this time, hops are added to the mixture to give the beer its characteristic bitterness and aroma.
  3. Fermenting: After the boiling process is complete, the wort is cooled and transferred to a fermenting vessel where yeast is added. The yeast will consume the sugars in the wort and convert them into alcohol and carbon dioxide.
  4. Conditioning: Once fermentation is complete, the beer is transferred to another vessel for conditioning. This involves letting the beer sit for several weeks to allow the flavors to develop and the carbonation to build.


Yeast is a critical component of the brewing process, as it is responsible for converting the sugars in the wort into alcohol and carbon dioxide. There are two main types of yeast used in beer brewing: ale yeast and lager yeast.

Ale yeast is a top-fermenting yeast that is used to brew ales, porters, and stouts. It ferments at higher temperatures (between 60 and 75 degrees Fahrenheit) and produces fruity and spicy flavors.

Lager yeast, on the other hand, is a bottom-fermenting yeast that is used to brew lagers. It ferments at lower temperatures (between 45 and 55 degrees Fahrenheit) and produces a clean, crisp flavor.

In addition to the type of yeast used, the strain of yeast can also have a significant impact on the flavor of the beer. There are countless strains of yeast available, each with its own unique flavor profile.

When adding yeast to the wort, it is important to pitch the yeast at the appropriate temperature and in the correct quantity. Pitching at the wrong temperature or with too little yeast can result in a slow fermentation or even a stuck fermentation, while pitching with too much yeast can result in off-flavors and aromas.


Brewing beer professionally requires a deep understanding of the brewing process, including the critical role that yeast plays in the process. By following the steps outlined in this guide and paying close attention to the yeast used in the brewing process, you can create delicious, high-quality beer that will impress even the most discerning beer connoisseurs.

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