How the Chemistry of the Craft Beer Brewing Process Differs From Larger Commercial Brands

In honor of Saint Patrick’s Day, Reactions delves into the chemistry of craft beer and explains what happens within the brewing process that makes craft beer different from the larger commercial brands.

It’s been around for centuries but it seems like beer has never been more popular. Microbreweries are cranking out special stouts, IPAs, lagers and pilsners. And the flavors and aromas of each of those brews all come down to chemistry. …[CORRECTION: The beta acid structure at 1:18 and 1:32 is a beta version of Cleve’s acid. We should have shown the structure of lupulone or another beta acid found in beer. We regret the error — many thanks to Andy at Compound Interest for catching that.

Compound Interest has also created an informative graphic that plots the chemical composition of beer and what makes beer taste bitter.

Chemical Composition of Beer

image via Compound Interest

Lori Dorn
Lori Dorn

Lori is a Laughing Squid Contributing Editor based in New York City who has been writing blog posts for over a decade. She also enjoys making jewelry, playing guitar, taking photos and mixing craft cocktails.