How Beer Gets Its Color


“Two basic chemical reactions are responsible for beer being ‘beer-colored’ rather than clear like water. One reaction couples amino acids to sugars; the other spurs sugars to decompose. In addition to adding color to beer, the products of these reactions also add significant flavor to the resultant brew… The Maillard reaction can be summed up as ‘amino acids react with a reducing sugar.’ There are many amino acids (the building blocks of proteins) and many sugars in malted barley, so hundreds of possible chemicals can result from this process. The basic reaction looks like this…” w/ photos

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