The beauty of the ingredients is that they are available to every brewery in every corner of the world, you know unlike the wine world, you only have a certain geographic pockets where wine is made because wineries have to be right next to the grapes when they are harvested. In the beer world we have the luxury of having very durable ingredients.

But no matter where beer is made, the way it's brewed is also essentially the same.

How to make beer is universally known, whether you're doing it in your kitchen or you're doing it at a microbrewery or you're doing it at a 60 million barrel brewery like St Louis.

It's a complicated process as that, but there are some key steps, the first step in making beer transforms barley, it's known as malting, little grains of barley fill massive steel vase, and they are soaked in water which allows the grains to germinate or begin sprouting.

This softens the grain and also delivers the classic malty favour, the malty flavour you get in beer but also other types of foods as well.

After germination the barley is dried, the more the barley is dried the darker and more roasted the beer tastes,the barley now gets a new name, malt. Then the malted grain is ground or milled to make a powder that is mixed with water and heated, enzymes from the malt break down available starches and produce fermentable sugars, the resulting liquid is now called wort, this mixture is put into a vessel called a lauter tank where the wort is separated from the grains, the wort is boiled with hops to provide bitterness and a beer's unique nose or aroma.