Water, cereals, and hops – these three ingredients are 100% natural and each plays a clearly defined role throughout the brewing process. Together, they ensure that beer remains free from preservatives or chemical additives.
Even as society and the brewing industry have evolved, this simple recipe has endured, giving rise to a remarkable variety of beer styles, flavors, and aromas.
Water
Here’s an interesting tidbit for your friends: beer is made up of 90–95% water. Its mineral content and acidity have a huge impact on the type of beer produced.
Until the 20th century, breweries sourced water from lakes, rivers, streams, reservoirs, or underground wells, giving beers distinct tastes based on local water characteristics. This is evident in European beer styles from the north and central regions.
Two prime examples are Pilsen in the Czech Republic, where the famous Pilsner originated using the soft, low-mineral water of the Radbuza River, and Burton-on-Trent in England, home of renowned IPAs, whose water has a high concentration of calcium sulfate.
Did you know?
Early breweries were often built near exceptional water sources. For example, the Super Bock brewery in Leça do Balio benefits from access to high-quality water essential for brewing.
Cereals
A great beer begins in the fields of barley, the most commonly used cereal. Cereals are the foundation of malt, which is barley or other grains that undergo a controlled germination process called malting.
This process allows the grains to sprout just enough before halting germination. Malt influences the beer’s color and flavor: lightly roasted malts create pale beers, while darker malts are used in dark beers.
Although barley dominates, other cereals like wheat (used in Weissbier), oats, or rye are sometimes incorporated, usually alongside barley malt. The aromas in your glass often carry a hint of these fresh cereal fields, enhancing the sensory beer experience.
Did you know?
Through Maltibérica, the Super Bock Group ensures premium malt quality by controlling every step of grain selection, cultivation, and malting, creating malt with precise characteristics for top-quality beers.
Hops
From cereal fields to hop fields is just a short step. Hops are herbaceous plants that grow quickly, reaching six to seven meters in four to five months. They are natural, multi-functional ingredients: antioxidants, natural preservatives (historically valued for their antiseptic properties), and the source of beer’s bitterness and aromatic notes. Hops can provide herbal, floral, or tropical fruit aromas depending on the variety.
Hops became widely used in brewing from the 12th century, popularized by Hildegard of Bingen in her book Physica for their preservative qualities. Hops were already added in 9th-century French monastic breweries at Corbie. The recipe has remained largely unchanged since then.
Did you know?
In Portugal, only two large-scale hop farms exist today, covering a total of 12 hectares. The Super Bock Group purchases all this hops for its Super Bock Seleção 1927 range.
And what about yeast?
So, the next time you enjoy a beer, remember: you are tasting a product rooted in nature, crafted with only three essential ingredients. Drink responsibly, but with confidence that, thanks to the Super Bock Group, the very best of nature is in your glass.
