For all the research that has been done on this topic, brewing remains more of an art than an exact science. Contrary to the drinking person's worst fears, the procedure of brewing has not changed since medieval times. The basic recipe and method is straightforward: barley is turned into malt, the malt is "cooked" in hot water, hops are added as an agent by flavoring and preservation, and yeast is introduced to bring about fermentation.		Beer has four principal ingredients, though some specialty brands add fruits and spices for complexity and some brewing giants add adjuncts, like rice and corn, to lighten the taste of their beers. MALT Usually barley, but sometimes wheat, malts are grains that are the foundation of the beer, determining the color and body. YEAST A micro organism which converts the grains' sugars into alcohol. It determines whether a beer is an ale (top-fermenting yeast) or a lager (bottom-fermenting yeast). HOPS A flower that contributes the aroma, dryness, and bitterness of the beer. Hops also act as a natural preservative. WATER The chemical composition of water directly relates to the style of beer that can be produced. Water typically represents 90% - 95% of the finished beer.

1 - First examine the color and the head of the beer, for this is quite revealing. A lasting head that sticks to the side of the glass usually indicates a beer with a high malt content. A darker color identifies a beer with a high roasted malt content and corresponding flavor. Quite often, the darker a beer is, the fuller it will be (but not always). 2 - Next, appreciate the aroma of the beer. Is the bouquet floral and hoppy or delicately malty? 3 - Taste the beer. Do you taste a malty sweetness or is it dry? Does the beer possess a hoppy bitterness or is it more subdued? What are some of the tastes present in the beer; flowery, toasty, clean, coffee-like, earthy, grassy, fruity, vinous, dry, sour, citrusy? Is the "mouthfeel" firm or soft? Is the taste well balanced? Is the beer true to its style? How does it differ from the other styles being tasted? Finally, did you like the beer? How drinkable was it and would you have another? Was it too assertive or too bland? You may not always enjoy a particular style but, you can appreciate the artistry, skill, and technique that is required to produce different styles of beer.

BEER A generic term, encompassing all malt beverages. MALT Grain that has been rendered soluble after soaking, during which partial germination occurs. BREWING A process by which malt is clarified and boiled to convert the starches into fermentable sugars. BOTTOM-FERMENTATION Dating back to the early 1400's, bottom-fermentation is accomplished at lower temperatures, and requires a primary and secondary fermentation.   TOP-FERMENTATION Is most widely associated with ale. While it also requires two stages, the maturing process is much shorter and sometimes has sugar added to stimulate the aging process. The cask is then sealed to allow natural carbonation. Occasionally dry-hopping, the addition of whole hops, is conducted to counteract the sweetness of sugar. The result is a classic, bitter English ale.