brew

Brewing is the preparation of beverages by extracting flavors, aromas, and other compounds from solid ingredients with water. Common targets include beer, coffee, tea, and herbal infusions. Methods vary, but brewing generally involves selecting materials, applying heat or agitation, and controlling time and temperature to influence strength and character. It differs from distillation, which concentrates alcohol by vaporization and condensation.

Brewing has deep historical roots. Evidence of ancient beer production appears in Mesopotamia and Egypt, tied to early agriculture. Tea originated in China and spread across Asia and beyond. Coffee emerged in the Arabian Peninsula and reached Europe in the early modern era. The term brew signals a long tradition of communal preparation and consumption.

Beer brewing combines malting, mashing, lautering, boiling with hops, fermenting, and conditioning. Malt supplies fermentable sugars; hops provide bitterness and aroma; yeast converts sugars into alcohol and carbon dioxide. Styles vary by grain bill, fermentation temperature, and aging. Homebrewing remains a popular hobby and is regulated by law in many countries.

Coffee brewing extracts flavors from ground beans with hot water. Common methods include drip, pour-over, espresso, French press, and cold brew. Key variables are grind size, water quality, temperature (roughly 90–96°C), and contact time. Freshly roasted beans and clean equipment are important for clarity and balance.

Tea brewing focuses on water temperature and steeping duration, which vary by type. Green teas require lower temperatures and shorter times; black and oolong tolerate hotter water and longer infusions. Leaf size, water hardness, and pre-warming of vessels also influence flavor.

Other brews include herbal infusions and fermented beverages such as kombucha. In modern contexts, craft beer, specialty coffee, and artisanal teas reflect cultural variation in technique, equipment, and taste preferences.