5.5 Yeast in Production of Beer

• The beer is largely ethanol which is produced by glucose.
• Glucose is broken down into ethanol and carbon dioxide by anaerobic respiration
• the microorganism that does this is Yeast, it is able to supply the enzymes to bring about this conversion
• Ethanol is flavored by the additional glands such as the Hops flavor.
• Glucose comes from the starch which is converted into maltose and then into glucose first by the enzyme amylase and then by the enzyme maltose 
• The source of the starch is barley seed or wheat seeds, starch is broken down by the amylase through the germination of the seed and this is a process called 'Malting'