This is the wort. Hops are added to give the distinct bitterness, aroma, and flavor of the beer, due to the nature of the hop oils and the amount of time boiled. When the wort has boiled for an hour, it must be cooled to a temperature of about 90 degrees. From this point, it is essential to sterilize everything that comes in contact with the wort, since it is a breeding ground for bacteria. This is done by washing in a diluted bleach solution.
Cleanliness is the single most important element of making beer.
Bob Sutton, an engineer from Fluor Daniel, takes an extra precaution to ensure sterility. Following the diluted bleach bottle washing, Sutton cooks everything at 300 degrees to make sure all bacteria is killed. With the huge variety of ingredients, equipment, and recipes available to homebrewers, it makes good sense to join a brew club. The club scores each sample based on aroma, appearance, flavor, body, and other characteristics appropriate for the beer style, whether it be an ale, lager, porter, stout, wheat beer, mead, bock, pilsner, or other specialty beer. His latest book, Michael Jackson's Beer Companion, explains each different style of beer, how it's made, and the foods with which it goes best.