SO, WHAT’S IN THE GLASS?
WATER Beer tends to have the highest water content of all the alcoholic beverages. The average glass of lager is made up of about 90% water, making it a truly refreshing drink. No matter what the brew, the water used in beer must be completely free of biological and chemical impurities.
YEAST A one-celled organism called yeast ferments the mix of water, malt and hops to make alcohol, carbon dioxide and flavour. In fact, the common strain of lager yeast, Saccharomyces carlsbergensis, was first described by Emil Christian Hansen, a scientist working at Carlsberg’s research laboratory in the late 19th century. Yeast is rich in B-complex vitamins such as B1, B2, B3, B6, B7 and B9 – as well as important minerals like chromium and selenium – all contained in a glass of beer
MALT The humble kernel of grain can yield so many flavours. Soaked in water until germination, then dried though a variable process called “kilning” or “roasting”, malt can take on a range of flavours and colours for different beers. Malt was also recently revealed to be a rich source of dietary silicon, important for bone density and the prevention of osteoporosis.
HOPS Ever wondered about that distinct note of bitterness in your beer? It comes from hops, the seed cones of the vine-like hop plant. These help to keep your beer fresh and lend it its delicious aromas as well as that bitter bite. Hops are filled with flavonoids, a powerful group of antioxidants that help the body fight disease.