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HOPS
Hops are the female flowers of the hop plant. They are used as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor into beer.At a modern hop yard,hops grow on long vertical poles and run 6 to 50 ft long.Brewers cover the magical properties of the hop and in particular their mix of acids and oils.Beers bitter bite is derived from these acids.In addition to the bitterness, hops oils contribute aroma:pine,woody resin,flowers,grassiness,spice,and citrus.
WATER
Different water sources have different benefits for different beer styles. Our water comes from Fog Harvesting and the Hetch Hetchy. Brewing water plays a very important role in the flavor of your beer. Water makes up 95% of beer ingredients by weight
MALT
Malted barley provides beer's soul and strength,backbone and color. Each variety uniquely impacts beer's flavor and body. Malting is the process of converting barley or other cereal grains into malt, for use in brewing.Malt is cereal grains that have been germinated and dried. The grains (barley is commonly used) are soaked in water then dried in hot air, a process that allows them to germinate. This is called "malting." Malting allows the starches in the grains to change into sugars, such as glucose and fructose. These sugars are then ready to be eaten by brewer's yeast, to make co2 and ALCOHOL!
BREWER'S YEAST
Yeast are the true beer makers. Brewer's yeast are a type of fungus ( just like bread yeast). It reproduces asexually by building-splitting off little daughter cells. They can grow and live with or with out oxygen, They do this by a process we refer to as fermentation. The yeast cells take in simple sugars like glucose and maltose and producecarbon dioxide and alcohol as waste product. That wonderful waste product we love called ALCOHOL. Which makes beer true. Without our friends yeast... beer would just be sugar water.