Later during fermentation, these sugars will be converted into alcohol. The wort is dumped back into the brew kettle. The spent grain is shoveled out and sold as protein-rich cattle feed. During this time, the hops are added on three separate occasions. Hops are used to give beer its characteristic bitterness and flavor and also enhance the aromatic quality of the finished product.
Hops are also a natural preservative.
It is at this time that the yeast is added to the chilled wort and fermentation begins. During fermentation the yeast converts sugars in the wort into alcohol and CO 2 . The fermentation period lasts about a week. During this time a secondary fermentation takes place providing natural carbonation as a primary benefit. An example of this is our Pale Lager.