WATER - Beer consists of more than 90 percent of water. Therefore high-grade water is very important for the brewer. Many breweries have their own wells or springs.
MALT - Barley grains are soaked in water and germinated. This results in green malt. The subsequent drying process, which is called "Darren", results in malt. Malt is the main raw material, since it contains starch which is converted to sugar, from which alcohol arises during fermentation.
HOPS - It is "the soul" of the beer. Hop gives the beer the flavour and the typical bitterness.
YEAST - Yeast brings wort (the extract of hops and malt) to ferment. The result of this fermentation is carbondioxide and alcohol.
To brew a good beer, you do actually need only 4 ingredients: water, grain, some hops and yeast. The rest is technique. A traditional, well-known technique, which has constantly been refined and improved so that today the beers differ significantly from those beers that were brewed in the simple kitchens of earlier centuries. After all, water - contrary to the in the early 18th Century usual assumptions - is not just water. The grain will be malted in a complicated procedure to be suitable for beer production. On the one hand the origin of the hop (region and type of water) and on the other hand the use of yeast (which defines the type of beer) are crucial..
Brewing beer is applied biotechnology. The brewer uses natural processes to brew a natural beverage out of natural raw materials. Brewing technical expertise and strict food regulations are a solid basis. The Austrian Food Code, the "Codex Alimentarius Austriacus", is a model for many other states.