Brewer

Brewers and breweries make beer. Many of these are attached to monasteries, though a good few are found either in the middle of farmland or settlements of different sizes. They make beer by using starchy grains, primarily malted barley, but can use almost any cereal grain like wheat. Less widely used is millet, sorghum and cassava. Although unknown at this time, the mix is left to pick up naturally occurring yeast. The process sometimes uses maize (corn), rice or sugar, depending on region as a secondary source of sugars. The grain being used is ground up, and becomes grist, and if left to start germinating then it becomes malted. Eventually the brewer boils the mix, leaving it to cool and pick up the yeast naturally a sit cools, then leaving it to ferment. They usually leave it for a while afterwards to allow it to settle (condition), and then cask it or bottle it.

Type

Culinary