What are the names of chemicals in beer?

Beer contains various chemicals that contribute to its flavor, aroma, and properties. Here are some of the main chemicals found in beer:

1. Water: Water is the main component of beer, making up around 90-95% of its volume.

2. Alcohol (Ethanol): Ethanol, commonly known as alcohol, is produced by the fermentation of yeast. It is responsible for the intoxicating effects of beer and contributes to its characteristic flavor and aroma.

3. Carbon Dioxide (CO2): Carbon dioxide gas gives beer its effervescence and refreshing quality. It is produced naturally during fermentation and can be added later to carbonate the beer.

4. Hops: Hops are flowers from the Humulus lupulus plant and are one of the main flavoring ingredients in beer. Hops contribute bitterness, floral aromas, and help to balance the sweetness of the malt.

5. Malted Barley: Malted barley is the primary source of fermentable sugars in beer. Barley grains undergo a malting process, where they are soaked, germinated, and then dried to produce malt. The enzymes in malt convert starches into fermentable sugars during the brewing process.

6. Other Grains: In addition to malted barley, other grains such as wheat, rye, oats, and corn may be used in brewing to add different flavor characteristics.

7. Yeast: Yeast is the microorganism that converts the fermentable sugars into alcohol and carbon dioxide during fermentation. Different strains of yeast can impart unique flavors and aromas to beer.

8. Phenolics: Phenolic compounds are responsible for some of the flavor and aroma complexity in beer. They are derived from malt, hops, and yeast and can contribute spicy, clove-like, or smoky notes.

9. Esters: Esters are fruity and floral flavor compounds that are produced by the interaction between yeast and the precursors present in the wort during fermentation.

10. Acids: Acids such as lactic acid, acetic acid, and succinic acid contribute to the tartness, sourness, and overall balance of flavors in beer.

11. Proteins: Proteins from barley, wheat, and other grains contribute to the body, mouthfeel, and foam stability of beer.

12. Minerals and Electrolytes: Minerals like potassium, magnesium, and chloride are present in beer and can influence its taste and flavor profile.

13. Hop Oils: Hop oils are the essential oils extracted from hops and are responsible for the distinctive aromas and flavors associated with different hop varieties.

14. Polyphenols: Polyphenols, including tannins and flavonoids, are antioxidants that contribute to beer's stability, color, and flavor.

These chemicals interact and combine in various ways to create the unique flavor profiles and characteristics of different types of beer.