Production

Making alcoholic beverages can be traced back thousands of years. While the production process of beer, cider, and spirits may have changed a bit, the basics remain the same.

In this section, Penn State Extension provides information on producing beer, hard cider, and distilled spirits. You will also find resources on homebrewing, nutrient management during fermentation, and using Mid-Atlantic fruit in hard cider production.

The Basic of Homebrewing

Brewing beer at home begins with learning all about the process. If you are just starting out, Penn State Extension has compiled a list of beer production resources that can be a useful reference as you explore the world of brewing.

Before making homebrew, whether it’s beer or hard cider, you should gather some basic equipment such as a brew kettle, fermenter, airlock, hydrometer, tubing, sanitizer, and bottling supplies. Alternatively, homebrewing starter kits are available, as well.

How to Brew Beer

To start your own batch of beer, you will need four basic ingredients – water, grains, hops, and yeast.

There are many different beer brewing recipes to choose from. The first step often includes heating water and adding grains. Once the grains have released their flavor and color, the wort (unfermented beer) is brought to a boil and then hops are added. After the mixture has cooled, yeast is added and the beer fermentation process begins.

After fermentation is complete (usually within three weeks), the beer is ready for bottling and labeling.

Brewing Hard Cider

Traditionally, hard ciders are made of fermentable apple juice and yeast. They come in a variety of sweetness and carbonation levels and can be flavored with other fruits, spices, and herbs.

Note that ciders can be made from most apple varieties, but the quality and flavor of the beverage depend on the quality of the juice, as well as the fruit’s chemical characteristics (i.e. acidity, sugar content, and tannin levels).

To discover more about the diversity of cider styles, have a look at Penn State Extension’s Introduction to Ciders video series.

How to Make Hard Cider at Home

To homebrew hard cider you will first need to select the juice. In general, producers may use fresh-pressed cider (homemade or from an orchard) or store-bought juice (pasteurized and preservative-free).

If using fresh-pressed cider, the first step should be applying heat or adding sulfites to remove any wild yeast that may spoil the flavor of the end product. The must (unfermented juice) is then transferred into a fermenter and the yeast is added. Cider fermentation continues for approximately two weeks, depending on the sugar content and room temperature.

Distilling Spirits

Distilled spirits are alcoholic beverages produced by distilling fermented grains, fruits, or vegetables. The process of distilling spirits typically begins with fermentation. If grains are employed in the recipe (e.g. all-grain whiskey), producers need to malt and crush the grains first.

During fermentation, yeast converts sugar into ethyl alcohol and carbon dioxide. Once fermented, the liquid is transferred to a still, where heat at low temperatures is applied to evaporate the alcohol. The vapor is then caught in a tube attached to a condenser. There, cold temperatures are used to force the alcohol to condense back into a liquid with a high alcohol concentration.

On this page, find educational resources, tips, and advice on brewing beer and making hard cider. In addition, learn more about the production of distilled spirits and grow your professional network by attending Penn State Extension’s free Craft Beverage Meeting.