By Cainan McEwan Firstly I am going to show you this video to introduce what fermentation is.

Introduction I am going to be telling you about the process of beer fermentation

FERMENTATION OF BEER How Yeast Makes Alcohol and Carbon Dioxide When the yeast first hits the wort, concentrations of glucose (C6H12O6) are very high, so through diffusion, glucose enters the yeast (in fact, it keeps entering the yeast as long as there is glucose in the solution). As each glucose molecule enters the yeast, it is broken down in a 10-step process called glycolysis. The product of glycolysis is two three-carbon sugars, called pyruvates, and some ATP (adenosine triphosphate), which supplies energy to the yeast and allows it to multiply. The two pyruvates are then converted by the yeast into carbon dioxide (CO2) and ethanol (CH3CH2OH, which is the alcohol in beer). The overall reaction is: C 6 H 12 O 6 => 2(CH 3 CH 2 OH) + 2(CO 2 ) Wort: unfermented or fermenting malt

What is it? The process of producing ethanol. The process Yeast is added to a sugar solution and left for several days in the absence of air. This anaerobic conditions result in zymase enzymes in the yeast to convert the glucose into ethanol and carbon dioxide. The ideal process is carried out at 37 Degrees. Also, a neutral PH of around 7 also gives the yeast the best possible conditions. C 6 H 12 O 6 ® 2C 2 H 5 OH + 2CO 2

BEER FERMENTATION Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer both its alcohol content and its carbonation. These fermentation tanks hold more than 2,400 gallons (9,085 L), which means that it takes four batches of wort to fill one tank. Since fermentation takes at least two weeks, the capacity of the brewery is limited by how many tanks they have.