For all of the variations and complexities of texture of beer, the "basic"
ingredients required to brew are surprisingly simple: Grain, water, yeast and
usually, hops. Barley became the most suitable grain for brewing because
its sugars are most easily converted during the malting process, although
other types of grain are used. Though different societies have added other
ingredients to affect taste and texture, the basic ingredients remain the same.
While the Dutch were among the first to introduce hop-brewed beer in the
Americas, there is evidence that the herb had been used for its narcotic
effects long before it became part of the beer making process! The female
hop plant is used in the brewing process, and although the vine grows in the
wild throughout much of the world, today, commercial production is limited
primarily to North American and European varieties.
This portion of the exhibit will discuss the characteristics of the most
commonly used ingredients. Purity of water, types of grains, hops, and
other adjuncts such as rice will be examined in this portion of the museum.
The visitors will learn about the various ingredients via samples of the
various ingredients, in video, and via graphic representations.
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