- Author
- Lynch, Charles O.,
- Date of Publication
- 1966
are grown in central Europe and the north
western part of the United States. Those grown in the Saaz district
of Bohemia are thought to be the best for brewing.
After the wort is brewed, it is cooled and run into tanks or vats
where fermentation commences. Yeast is added, and the wort be
comes beer