Beer: Fermentation

The fermenting tanks, which are traditionally open in a clean room, are filled with the cool wort. Yeast is pitched (added) and fermentation takes place as the yeast metabolizes the sugar in the wort with the resulting by-products of ethyl alcohol and carbon dioxide being released into the brew. The brew is then bottled, kegged, or, in the case of pub-breweries, drawn by taps in the bar and served to customers.