ATITD5 - User contributions [en]

Guides/Beer

2011-10-17T19:48:14Z

Hekatef: /* Fermentation Timing */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present to any degree.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

==== Microbes Detected ====

At the bottom is a list of the [[microbes]] in the brew, in the order in which they appeared in the kettle. Which microbes are present depends on where your kettle is placed and what time you sealed it. See the [[Yeast Testing]] page for more details.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients, but most of all by honey. Malt and wheat provide only a little bit. Glucose is twice as sweet as maltose, but it's also the first sugar targeted by hungry microbes, so your typical beer will have very little glucose left over.
* '''Maltose''' is a sugar provided by wheat and malt. Yeasts and other microbes start eating maltose only after there's no more glucose to be had; thus, most of the leftover sugar in a brew will normally be maltose.
* '''Color''' is created by wheat and malt. (Honey is colorless.) The darker the roast of the grain, the darker the color. Also, the earlier in the brewing phase you add the grain, the darker the color.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by grain and, to a lesser extent, honey. The later you add the ingredient, the more vitamins are created. The darker the roast of the grain, the fewer vitamins it creates.
* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created until the fermentation phase, when the yeasts get to work.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 effective possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-11T16:01:11Z

Hekatef: /* The Brewing Phase */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present to any degree.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

==== Microbes Detected ====

At the bottom is a list of the [[microbes]] in the brew, in the order in which they appeared in the kettle. Which microbes are present depends on where your kettle is placed and what time you sealed it. See the [[Yeast Testing]] page for more details.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients, but most of all by honey. Malt and wheat provide only a little bit. Glucose is twice as sweet as maltose, but it's also the first sugar targeted by hungry microbes, so your typical beer will have very little glucose left over.
* '''Maltose''' is a sugar provided by wheat and malt. Yeasts and other microbes start eating maltose only after there's no more glucose to be had; thus, most of the leftover sugar in a brew will normally be maltose.
* '''Color''' is created by wheat and malt. (Honey is colorless.) The darker the roast of the grain, the darker the color. Also, the earlier in the brewing phase you add the grain, the darker the color.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by grain and, to a lesser extent, honey. The later you add the ingredient, the more vitamins are created. The darker the roast of the grain, the fewer vitamins it creates.
* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created until the fermentation phase, when the yeasts get to work.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-11T15:55:07Z

Hekatef: /* The Brewing Phase */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present to any degree.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

==== Microbes Detected ====

At the bottom is a list of the [[microbes]] in the brew, in the order in which they appeared in the kettle. Which microbes are present depends on where your kettle is placed and what time you sealed it. See the [[Yeast Testing]] page for more details.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients, but most of all by honey. Malt and wheat provide only a little bit. Glucose is twice as sweet as maltose, but it's also the first sugar targeted by hungry microbes, so your typical beer will have very little glucose left over.
* '''Maltose''' is a sugar provided by wheat and malt. Yeasts and other microbes start eating maltose only after there's no more glucose to be had; thus, most of the leftover sugar in a brew will generally be maltose.
* '''Color''' is created by wheat and malt. (Honey is colorless.) The darker the roast of the grain, the darker the color. Also, the earlier in the brewing phase you add the grain, the darker the color.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by grain and, to a lesser extent, honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the grain, the fewer vitamins

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created until the fermentation phase, when the yeasts get to work.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-11T15:15:44Z

Hekatef: /* Beer Attributes */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present to any degree.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

==== Microbes Detected ====

At the bottom is a list of the [[microbes]] in the brew, in the order in which they appeared in the kettle. Which microbes are present depends on where your kettle is placed and what time you sealed it. See the [[Yeast Testing]] page for more details.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-11T15:14:41Z

Hekatef: /* Unsuccessful Brews */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present to any degree.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

==== Microbes Detected ====

At the bottom is a list of the [[microbes]] in the brew, in the order in which they appeared in the kettle. Which microbes are present depends on where your kettle is placed and what time you sealed it. See the [[Yeast Testing]] page for more details.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Microbe

2011-10-10T20:37:42Z

Hekatef:

'''Microbes''' are employed in the process of brewing [[beer]]. Their distribution in the game is fixed and location-specific. Egyptian brewers may encounter 100 numbered microbes, coming in one of four types:

* [[Yeast|Yeasts]] are beneficial microbes which convert the sugar in a brew to alcohol. At least one yeast is required in order to make drinkable beer.

* '''Acetobacter''' convert sugar into acetic acid (vinegar). This will ruin a brew in large enough quantities, in addition to producing a sour flavor.
* '''Lactobacilli''' convert sugar into lactic acid, also a sour flavor.
* '''Molds''' convert sugar into mold. Mold is flavorless, but too much of it will render a beer undrinkable.

There are 51 yeasts in the game along with 12 acetobacter, 25 lactobacilli, and 12 molds.

== Microbe Characteristics ==

All microbes consume the sugar (glucose and maltose) in a brew, converting it into their product (either alcohol, acetic acid, lactic acid, or mold) on a 1:1 basis. This process also consumes vitamins in the brew.

The various [[yeast|yeasts]], as the most important microbes for brewing, have their own page.

The undesirable microbes have fewer characteristics than do yeasts. For one thing, they do not produce flavors. (Acetobacter and lactobacilli do, however, produce acetic acid and lactic acid, respectively, both of which impart a sour flavor to beer.)

It appears that the undesirable microbes do have an '''alcohol cap''', much the way yeasts do, though this only comes into play when there is an alcohol-producing yeast in the brew. In absence of alcohol, there is no limit to the amount of acid or mold a microbe can produce, provided there is enough sugar and vitamins to work with.

All microbes possess an individual '''glucose floor''' and '''maltose floor'''. These dictate the amount of sugar (glucose and maltose) which the microbe will leave uneaten in a brew.

== List of Microbes ==

* [[Y1|Yeast-1]]
* [[Y2|Yeast-2]]
* [[Y3|Yeast-3]]
* Lactobacillus-4
* Lactobacillus-5
* Acetobacter-6
* Mold-7
* [[Y8|Yeast-8]]
* [[Y9|Yeast-9]]
* [[Y10|Yeast-10]]
* [[Y11|Yeast-11]]
* Lactobacillus-12
* Lactobacillus-13
* Acetobacter-14
* Mold-15
* [[Y16|Yeast-16]]
* [[Y17|Yeast-17]]
* [[Y18|Yeast-18]]
* [[Y19|Yeast-19]]
* Lactobacillus-20
* Lactobacillus-21
* Acetobacter-22
* Mold-23
* [[Y24|Yeast-24]]
* [[Y25|Yeast-25]]
* [[Y25|Yeast-26]]
* [[Y27|Yeast-27]]
* Lactobacillus-28
* Lactobacillus-29
* Acetobacter-30
* Mold-31
* [[Y32|Yeast-32]]
* [[Y33|Yeast-33]]
* [[Y34|Yeast-34]]
* [[Y35|Yeast-35]]
* Lactobacillus-36
* Lactobacillus-37
* Acetobacter-38
* Mold-39
* [[Y40|Yeast-40]]
* [[Y41|Yeast-41]]
* [[Y42|Yeast-42]]
* [[Y43|Yeast-43]]
* Lactobacillus-44
* Lactobacillus-45
* Acetobacter-46
* Mold-47
* [[Y48|Yeast-48]]
* [[Y49|Yeast-49]]
* [[Y50|Yeast-50]]
* [[Y51|Yeast-51]]
* Lactobacillus-52
* Lactobacillus-53
* Acetobacter-54
* Mold-55
* [[Y56|Yeast-56]]
* [[Y57|Yeast-57]]
* [[Y57|Yeast-58]]
* [[Y59|Yeast-59]]
* Lactobacillus-60
* Lactobacillus-61
* Acetobacter-62
* Mold-63
* [[Y64|Yeast-64]]
* [[Y65|Yeast-65]]
* [[Y66|Yeast-66]]
* [[Y67|Yeast-67]]
* Lactobacillus-68
* Lactobacillus-69
* Acetobacter-70
* Mold-71
* [[Y72|Yeast-72]]
* [[Y73|Yeast-73]]
* [[Y74|Yeast-74]]
* [[Y75|Yeast-75]]
* Lactobacillus-76
* Lactobacillus-77
* Acetobacter-78
* Mold-79
* [[Y80|Yeast-80]]
* [[Y81|Yeast-81]]
* [[Y82|Yeast-82]]
* [[Y83|Yeast-83]]
* Lactobacillus-84
* Lactobacillus-85
* Acetobacter-86
* Mold-87
* [[Y88|Yeast-88]]
* [[Y89|Yeast-89]]
* [[Y90|Yeast-90]]
* [[Y91|Yeast-91]]
* Lactobacillus-92
* Lactobacillus-93
* Acetobacter-94
* Mold-95
* [[Y96|Yeast-96]]
* [[Y97|Yeast-97]]
* [[Y98|Yeast-98]]
* [[Y99|Yeast-99]]
* Lactobacillus-100

== How to Determine Microbe Characteristics ==

By this point in Tale 5, most of the important characteristics are known for all 51 yeasts (vitamin threshold and alcohol threshold are still mostly undiscovered). How were these numbers found out? Well, here's a guide to the method [[Users/Hekatef]] used, in hopes that the process can go even quicker and smoother in Tale 6 and beyond.

All of the really important characteristics of a yeast can be sussed out using 3 tests. We're assuming here, of course, that you've already worked out a location and seal time for the yeast you want to study. Don't expect these tests to give you beer you can drink (they'll probably all end up Cloying, unless you get lucky) -- they're just for research purposes. It's best to take a screenshot of the numbers you get so you can refer to them later.

1. '''First Test: 100 medium malt @ 120, 100 honey @ 60.''' Not knowing anything about a new yeast, you first want to try a brew with a ''lot'' of sugar and vitamins, so that you can discover the absolute maximum alcohol this yeast can produce. 100 medium malt and 100 honey will give you plenty. From the results of this test, you can determine the yeast's:
* '''Maximum alcohol level.''' Very important.
* '''Growth rate.''' Once you know a yeast's alcohol max, you can nearly always work out whether the growth rate is 10%, 20%, 30%, or 40%.
* '''Vitamin ratio.''' You can easily calculate the starting vitamins in the brew (2733, if you used the suggested recipe above), and then you need only subtract the vitamin level in your finished brew to figure out how many vitamins the yeast ate. Knowing how much alcohol was created, you can work out the vitamin ratio pretty easily.
* '''Malt flavors.''' Looking at the flavor levels produced, you now know how much of each of the following flavors this yeast produces at max alcohol: Orange, Banana, Cherry, Date, Honey, Nutmeg, Cinnamon, Grassy, Nasty. Assuming you used no light or raw malt, you can conclude that all of the Grassy flavor in the brew came from yeast. For Honey flavor, you need only subtract the amount of flavor that was added by ingredients -- in the suggested recipe above, 100 honey @ 60 produces an even 1000 flavor. Thus, if your brew contains Honey flavor of 1079, you know that 79 of that flavor is the result of your yeast.

2. '''Second Test: 30 light malt @ 12.''' The sole purpose of this test is to discover the glucose and maltose floors. This recipe is extremely low-sugar, but provides enough to ensure that the sugar floors will be reached. Check your alcohol level afterwards: it should be above zero, but below the maximum for this yeast. If so, you can be confident that the yeast stopped working due to hitting the sugar floors (and not from any other factors); thus, your ending glucose and maltose are the glucose and maltose floors, respectively. (NOTE: If you have an extremely low-alcohol yeast -- one where max alcohol is less than 300 -- then 30 malt will probably be too much sugar; in those rare cases, try 20 malt instead.

3. '''Third Test: Wheat.''' Finally, run a test using only honey and wheat, so that you can determine the wheat flavors -- Bread, Grapefruit, Pear, Blackberry, Prune, Jasmine, Clove, Vanilla, Herbal -- this yeast produces at max alcohol. Design your recipe to ensure that the brew successfully hits the alcohol cap. Doing the first test again, only with wheat (100 medium wheat @ 120, 100 honey @ 60), will do it, but at this point you know enough about this yeast's characteristics that you can probably design a more economical recipe that uses fewer ingredients. Waste not, want not! It's best to avoid using light or raw wheat in your recipe; that way you can be sure that all of the Herbal flavor in the brew is the result of yeast action. Also, for your Bread flavor results, remember to subtract the amount of flavor that was produced by your wheat (this should be an easy calculation if you know what you added and when).

Congratulations! You now know everything about this yeast -- except for vitamin threshold and alcohol threshold. These features are a lot more difficult to work out, requiring multiple tests; I don't have a set strategy for them worked out at this time.

== Microbe Research Data ==

Here is a link to a GoogleDocs spreadsheet. It contains the complete results of 65 yeast tests done on a 256x256 block in eastern Alcyone. The block is bounded by 2304, 2048 and 2560, 1792. Tests were done approximately every 32 coords. At the bottom is some summary data. Feel free to analyze it to find the pattern(s). None are apparent yet.

https://docs.google.com/spreadsheet/ccc?key=0AqC85wlkk1CfdGNPbG9jT2Etc1V2VWZrOFlfRHIxM0E#gid=0

Note that all except 3 microbes appear somewhere in the block. It is likely that all 100 appear in each block, but I am not going to do the 62K+ additional tests to confirm it. Solaris believes (and I agree) that the "seal time" probably varies instead of the distribution of the microbes. If the seal time for a microbe at a point is less than zero, that microbe does not appear in the test results for that point.

The "sort key 1" in column A sorts lines 7-71 as rows across the block, from west to east. So rows 7-14 are the northern "edge" of the block, and lines 63-71 are the southern edge of the block (one of the blocks has two locations within it). Spreadsheet rows 72-95 contain data for various points just outside the primary block.

Guides/Beer

2011-10-10T19:45:58Z

Hekatef:

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present to any degree.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

==== Microbes Detected ====

At the bottom is a list of the [[microbes]] in the brew, in the order in which they appeared in the kettle. Which microbes are present depends on where your kettle is placed and what time you sealed it. See the [[Yeast Testing]] page for more details.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-04T17:59:11Z

Hekatef: /* Beer Characteristics */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present to any degree.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

==== Microbes Detected ====

At the bottom is a list of the [[microbes]] in the brew, in the order in which they appeared in the kettle. Which microbes are present depends on where your kettle is placed and what time you sealed it. See the [[Yeast Testing]] page for more details.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-04T17:54:01Z

Hekatef: /* Flavors */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present to any degree.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-04T17:53:27Z

Hekatef: /* Flavors */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-04T17:53:02Z

Hekatef: /* Flavors */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew sports a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by the yeast(s) during fermentation as a by-product of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-04T17:52:48Z

Hekatef: /* Beer Characteristics */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

==== Flavors ====

Every brew produces a variety of flavors to a greater or lesser degree. Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by the yeast(s) during fermentation as a by-product of alcohol production. Some flavors only appear when the brew contains malt, others only when wheat is added. The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present.
* '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey. If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
* '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove. Enough total spiciness grants a beer the '''Spicy''' descriptor.
* '''Pleasant flavors''' include Barley, Bread, Jasmine, and Vanilla.
* '''Unpleasant flavors''' include Grassy, Nasty, and Herbal. Grassy or Nasty over 100 ruins a beer; Herbal does not.
* '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove). Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-04T17:22:55Z

Hekatef: /* Why Brew? */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce a varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Beer

2011-10-04T17:19:37Z

Hekatef: /* Beer Characteristics */

''('''NOTE:''' This page relates to beer as a resource and as a beverage. See the [[Guides/Beer|Beer Guide]] for details and instructions for the brewing of beer.)''

== Overview ==

[[Image:Beer.jpg|700 px|center]]

The national beverage of Egypt. Beer is brewed in a [[Beer Kettle]] using various combinations of [[malt]], [[wheat]] and [[honey]], stored in a [[Small Barrel]], and served at a [[Ceremonial Tasting Table]].

Aside from being drunk to increase [[Beer Tasting]] skill (an important route to [[Perception]] improvement), beer may be brewed into ambrosia for festivals, or distilled into [[spirits]] using an [[Alembic]].

=== Beer Characteristics ===
Individual beers can vary across many characteristics, depending on the ingredients and yeasts used in their brewing:
* '''Potency''', or alcohol content: no special potency, Potent, or Very Potent.
* '''Color''': no color, Brown, or Black.
* '''Sweetness''': Dry, Sweet, or neither.
* '''Special Properties''': Fruity and/or Spicy.
* '''Flavors''': up to two of Barley, Bread, Honey, Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, or Herbs. Such flavors can be "bold", "noticeable", or merely a "hint". Beers in which more than two flavors predominate are described as having "muddled flavors".

Beer is stored in [[Small Barrel|small barrels]]. A barrel of beer is very heavy, with weight 100 and bulk 1. There is no way to empty a full barrel of beer other than by using it (by unkegging it at a tasting table, or by distilling it or making it into ambrosia).

=== Spoilage ===
If beer stays too long in the barrel (or on the tasting table), it will eventually spoil, rendering it unfit for drinking. Beer can only go bad after it has been kegged; it can sit in the kettle indefinitely before then. The more potent a beer, the longer it will last after kegging.
* A Very Potent beer will last over a week.
* A Potent beer seems to last one Teppy day.
* A non-potent beer lasts only one Teppy hour.

You will not be told whether a beer has gone bad until you attempt to drink it. Beer will also spoil on the tasting table if left out long enough. Spoilage does not affect a beer's fitness for distilling, ambrosia making, or donating to university research.

== Beer Drinking ==

[[Image:BeerTasting.png|left|border]]

Beer is drunk at a [[Ceremonial Tasting Table]]. Served in mugs, each barrel provides 21 servings. Click on a mug to fill it, then click on it again to drink.

Drinking beer differs from [[wine]] in two important respects. First, unlike wine glasses, all mugs are identical -- there is no mug on the table that is "better" for drinking. Grab whatever you like. Mugs are provided automatically and for free; they are not individually crafted as wine glasses are.

Second, the results of a taste of beer are the same for everyone. That is, what you taste is exactly what the barrel has to offer; there is no "beer palate" to refine. (That said, multiple Beer Tasting points can be had from the same barrel -- see the [[Beer Tasting]] article for discussion.)

Guides/Beer

2011-10-03T18:17:14Z

Hekatef: /* Glucose, Maltose, Lactose */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be sugar left over in your brew. This is a good thing, as it is this residual sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-03T18:14:45Z

Hekatef: /* Glucose, Maltose, Lactose */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Sweetness that is below a certain fixed threshold will yield '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-03T18:14:09Z

Hekatef: /* Vitamins */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew, and they're harmless.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins). Adding the ingredient later in the brewing phase produces more vitamins.

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-03T17:56:56Z

Hekatef: /* Color */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is created by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-03T17:56:41Z

Hekatef: /* Color */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the grain in the brew -- the more you add, the earlier you add it, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for coloring purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-03T17:55:57Z

Hekatef: /* Color */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the grain in the brew -- the more you add, the darker the roast, and the earlier you add it, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-03T17:55:23Z

Hekatef: /* Color */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the grain added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-03T17:51:30Z

Hekatef: /* Alcohol */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is preferable, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-03T17:50:17Z

Hekatef: /* Beer Characteristics */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that is a page of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-10-03T17:47:14Z

Hekatef: /* The Beer-Making Process: An Overview */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://www.talescripts.org/atitdbeer/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* '''Brewing''' (20 minutes) -- in which grain and honey are added to the brew.
* '''Fermentation''' (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://www.talescripts.org/atitdbeer/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://www.talescripts.org/atitdbeer/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[http://www.atitd.org/wiki/tale5/Beer_Recipes Special Beer Recipes]

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:33:29Z

Hekatef: /* Color */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:28:17Z

Hekatef: /* Glucose, Maltose, Lactose */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

Owing to the way microbes work, there will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:27:04Z

Hekatef: /* Beer Characteristics */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:26:23Z

Hekatef: /* Beer Characteristics */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start by looking at a finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one, so that we need no longer fear them.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:25:26Z

Hekatef:

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== Beer Characteristics ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:24:08Z

Hekatef: /* Alcohol */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is considered '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:22:45Z

Hekatef: /* Citric Acid, Lactic Acid, Acetic Acid */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is labeled '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:22:13Z

Hekatef: /* Glucose, Maltose, Lactose */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is labeled '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain fixed threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic Acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:21:36Z

Hekatef: /* Glucose, Maltose, Lactose */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is labeled '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then converted by the yeasts into alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic Acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:21:14Z

Hekatef: /* Glucose, Maltose, Lactose */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is labeled '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, malt/wheat provides maltose with a little glucose. This sugar is then eaten by the yeasts to produce alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic Acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:20:16Z

Hekatef: /* Vitamins */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is labeled '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of '''vitamins''' left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, while malt/wheat provides maltose with a little glucose. This sugar is then eaten by the yeasts to produce alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic Acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:19:29Z

Hekatef: /* What Makes a Good Beer */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is labeled '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of vitamins left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, while malt/wheat provides maltose with a little glucose. This sugar is then eaten by the yeasts to produce alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic Acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:19:03Z

Hekatef: /* Mold */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is labeled '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of vitamins left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, while malt/wheat provides maltose with a little glucose. This sugar is then eaten by the yeasts to produce alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic Acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-04-05T18:18:03Z

Hekatef: /* What Makes a Good Beer */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

==== Alcohol ====

This figure shows the total alcohol in your brew. Alcohol is produced by [[Yeast|yeasts]] as they consume sugar; for each unit of sugar eaten, 1 alcohol is produced. A brew must have an alcohol level of 100 or more to count as beer; anything less than that is "soup".

If a beer has alcohol of 800 to 1199, it is labeled '''Potent'''. Beer with alcohol of 1200 or more is '''Very Potent'''. All else being equal, higher-potency beer is better, because it can last longer after kegging before going bad.

==== Color ====

This represents the beer's darkness. If color is between 200 and 499, it becomes '''Brown Beer'''. Color over 500 makes it '''Black Beer'''. Color is another way to bring variety to a beer; additionally, sometimes a [[Test of the Banquet|banquet]] or [[Test of Festivals|festival]] will specifically require a brown or black beer.

Color is provided by the malt and/or wheat added to the brew -- the more you add, and the darker the roast, the greater the influence on color. Burnt malt and wheat have the most effect on color (and, in fact, have few other characteristics, so they're used almost exclusively for beer-darkening purposes).

==== Mold ====

If you allow [[microbes|mold microbes]] into your kettle, some of your sugar may be converted into mold. Ideally, your kettle will be sealed to avoid this, so your mold will generally be zero. (See the [[Yeast Testing]] guide for more on kettle sealing.) A brew can survive with very small amounts of mold (50 or less); anything more will ruin it outright.

==== Vitamins ====

This shows the amount of vitamins left in your brew after your yeasts have had their way with it. Microbes such as yeasts consume vitamins for "fuel" as they process sugar; insufficient vitamins will halt the fermentation process. There will nearly always be leftover vitamins in a finished brew; these have no effect on flavor or anything else, so it's okay to have a lot.

Vitamins are created by the ingredients you add during the brewing phase. Honey adds a little, malt and wheat significantly more. The less-roasted your ingredients, the more vitamins they provide (the main use for raw malt/wheat is to add lots and lots of vitamins).

==== Glucose, Maltose, Lactose ====

The next three categories show the leftover sugar in your brew. '''Glucose''' and '''maltose''' are the sugars used in brewing. (There is no such thing as '''lactose''' in the game; it was never implemented and will always be zero.) Sugar is created by the ingredients you add: honey provides glucose, while malt/wheat provides maltose with a little glucose. This sugar is then eaten by the yeasts to produce alcohol.

There will nearly always be leftover sugar in your brew -- which is a good thing, as it is this sugar that provides the sweetness to counteract the bitter flavors. If the ratio of bitterness to sweetness is too high, a brew becomes '''Bitter Beer''' and undrinkable. On the other hand, too much sweetness compared to bitterness produces '''Cloying Beer''', also undrinkable. Thus, you want leftover sugar to be neither too much nor too little.

Assuming a beer is otherwise drinkable, sweetness that is below a certain threshold will produce '''Dry Beer''', while above a certain threshold will make '''Sweet Beer'''.

==== Citric Acid, Lactic Acid, Acetic Acid ====

Ideally, these will all be zero. '''Citric acid''' will definitely be zero, as it was never implemented into the game and nothing produces it. '''Lactic Acid''' and '''acetic acid''' are produced by unwholesome [[microbes]] (lactobacilli and acetobacter, respectively). Generally, you will seal your kettle in a manner that prevents these undesirables from getting in (see the [[Yeast Testing]] guide for more details).

Lactic acid produces a sour flavor. In high enough proportion (compared to sweetness and bitterness), it can overwhelm and ruin a beer, but is harmless otherwise. Acetic acid, on the other hand, will always ruin a beer at levels above 50, regardless of other factors (amounts less than 50 are fine).

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

File:Beer results.png

2011-04-04T01:43:30Z

Hekatef: Sample results screen of a successful beer.

Sample results screen of a successful beer.

Guides/Beer

2011-04-04T01:42:49Z

Hekatef:

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== What Makes a Good Beer ==

[[Image:beer_results.png|left|360px|border]]

Let's start with the finished product, so you can see all the variables that go into a beer and what they mean.

After you keg a finished brew, you will see a screen that looks like the one to your left. On the top will be a description of your finished beer, or a description of your failed brew (e.g. "Nonalcoholic Soup"). Below that will be a huge list of statistics about your brew. Let's review them one by one.

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-03-31T16:18:18Z

Hekatef: /* Overview */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Introduction ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]], brewed in a [[Beer Kettle]]. Through use of the right [[yeast]] or combination of yeasts, and with proper ingredients, you can concoct beers with a wide variety of flavors, features, and potencies. This guide shows how to become a productive brewer.

=== Why Brew? ===

First of all, what's the good of beer brewing (besides the fact that it's fun)? What function does it play in the game, and why is it useful to be able to make a variety of beers?
* Drinking beer improves the [[Beer Tasting]] skill, which in turn leads to permanent [[Perception]] bonuses. Variety in sampling appears to be the fastest route to gaining points. So, the ability to produce an ever-varied supply of tasty brews will lead to greater point-gaining success -- for yourself and your friends.
* Tests, such as the [[Test of the Banquet]] and the [[Test of Festivals]], will sometimes require beer of specific characteristics, randomly determined (e.g. Very Potent Cherry, Spicy Dry Honey). The more you master the art of brewing, the better you will become at crafting beers to fulfill these specific demands.

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process: An Overview ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

File:Beer Calculator Old.zip

2011-03-31T01:40:35Z

Hekatef:

Guides/Beer

2011-03-31T01:40:24Z

Hekatef: /* Tools */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Overview ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]] (anything else displays ''"You can only use Malt and Honey in beer."''), brewed in a [[Beer Kettle]].

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 3/31/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Can handle '''2''' microbe brews! Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.

'''Updated 3/31/11:''' [[File:Beer_Calculator_Old.zip]] - Hekatef's beer calculator for older versions of Excel prior to 2010.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

File:Beer Calculator.zip

2011-03-31T01:08:25Z

Hekatef: uploaded a new version of "File:Beer Calculator.zip"

Hekatef's beer calculator for Microsoft Excel, as of December 4, 2010.

Test of the Safari

2011-03-23T15:43:23Z

Hekatef: /* Fennec */

{{Shards|{{PAGENAME}}}}
{{Sidebar Test
|name = {{PAGENAME}}
|discipline = Body
|level = 10
|requirements =
|principles =
*Build a Fennec trap
*See a Gazelle
*Force an Otter to move to another hole
*Capture an Ibis
*Drop a [[Rabbit]] for a hungry Falcon
*Detect the signs of a Fennec
|demo name = Naia
|demo region = Taygete
|demo date = 2010-09-03
}}

== The Test of the Safari ==

=== Description ===

According to the official in-game information from the University of Body:

''In the Test of the Safari you will learn to track and capture seven species of Egyptian fauna. Each species has unique behaviors and tracking methods, and each must be accomplished four times. More information about each species can be found here.''

=== Complete the test ===

Capture/tag 4 of each kind of Egypt's animals (listed below).

=== Keeping track of progress ===

To review which animals you have captured/tagged:
#click on yourself (or press Esc)
#select Tests menu
#select Test of the Safari
#select Read my Log Book
A popup will appear, stating your finds and captures, and how many remain.

=== Strength bonus ===

You will get a +1 permanent [[Stat Timers|strength]] bonus for every 4 animals that you capture/tap/find (maximum 4 per type). So if you find 2 falcons and 2 fennecs, you should get a strength bonus. There are 7 animals, times 4, meaning that you can get a maximum bonus of +7 in this way. Strength bonus increases the ability to carry 500 more weight (not bulk) per 1 bonus point.

=== Guilds dedicated to the Safari test ===

The following guilds are dedicated to this test. Feel free to add your dedicated guild here.
{| border="1" class="wikitable sortable"
! Guild name !! Hall location !! max # of members !! Elders
|-
|[[Hunters Paradise|Hunters Paradise]] || 730, 6125 || 50 || Naia, Nepomuk
|-
|
|-
| ... || ... || ... || ...
|-

|}

=== Further reading ===
Info from previous tales:
*[http://wiki.atitd.net/tale1/The%20Test%20Of%20Safari Tale 1 - Test of the Safari]
*[http://www.atitd.org/wiki/tale2/The_Test_Of_The_Safari Tale 2 - Test of the Safari]
*[http://www.atitd.org/wiki/tale3/Tests/Test_Of_The_Safari Tale 3 - Test of the Safari]

== The animals of Egypt ==

=== Bullfrogs ===

[[Bullfrog Hunting Guide]]

Also see [http://www.atitd.org/wiki/tale4/Talk:Test_of_the_Safari the discussion page] for an alternate method that does not require being able to tell the direction of the frog or the relative loudness of different sounds spaced over a minute apart.

Official game info from University of Body:

''Bullfrogs exhibit almost perfect camouflage, but their distinctive sound gives them away. High Dexterity helps capture these creatures.''(It's actually Endurance that is needed to capture bullfrogs. -Rosie)

* Bullfrogs only appear between 6pm through 6am (evening/night, Egyptian time).
* Bullfrogs always live on the edge of water. This can be any type of water, like a pond, a lake, a river or a sea shore.
*To search for bullfrogs more effectively, try searching near a sea shore instead of river bank or small lake/pond. If you search at a river bank, consider the possibility that the bullfrog could be on the other side of the river. In both cases be aware that bullfrogs might be located on small islands in the river or off the coast that are within the hearing range but outside of your reach (even with a [[Ferry Boat]]).
*It helps to use stereo audio equipment (stereo headset/speakers) to pinpoint where the sound comes from (left/right) and determine the loudness of the sound better. The direction of the sound is based on your CAMERA position, not your character position.
*There are a number of different sounds, but they usually lead to the same bullfrog. Sounds usually play at least once per minute, sometimes more frequent.
*Go to the exact location where the sound is loudest and where a specific direction cannot be distinguished. You should be on top of the location of the bullfrog.
*Click on yourself (or press Esc key), go to Tests menu, select Test of the Safari, and click on "Capture a bullfrog."
*When the bullfrog is not captured, move around 1 or 2 coordinates and try again.
*Failing to catch a bullfrog uses the [[Stat Timers|endurance]] timer. There is no timer if you are successful in a capture attempt.
*Timer appears to have changed for T5 - frogs may reset at midnight Egyptian time. -Farnite

*For the hearing impaired or non-cooperative sound setups i found this buried in tale 2 http://www.darkwood.demon.co.uk/PC/meter.html

"Something I found quite useful is to carry a stock of cheap mats (grass, wood, etc). Place one where you first hear the bullfrog. Then travel in the direction of the sound a fair distance and drop another. Wait there until it sounds again. If the bullfrog is the other way, it must be between the two points - drop a third item in the middle and listen for the sound again. If it's further on, place another item a good distance in that direction. Repeat until you narrow it down to a very local area, and you should be able to catch it quite easily." - [[User:Artinum|Artinum]]

=== Desert Rats ===

Official game info from University of Body:

''Fast-moving Desert Rats blend perfectly with Egypt's terrain, but their distinctive tracks will lead to them every time. Be aware that the wind will cover up tracks over time.''

<gallery>
Image:footprints.jpg|footprints
Image:800px-Footprints_wide.jpg|footprints F7 default view
</gallery>

*It seems they are viewable at the default F7 camera; a little more visible than last tale.
You need 1 [[Canvas]] and 4 [[Boards]] to set up a Desert Rat Trap. Set the trap under Projects > Tests. These are not normal buildings: they don't appear on the ground and they don't last more than an instant. Either they catch the rat immediately, or they don't. The materials are NOT consumed if you fail to catch the rat.

Materials are ONLY consumed when you catch the rat. You can try as often as you want with the materials for one cage. It will give a short End timer. - Taemon

To catch a rat in your trap, you first need to follow the tracks in the direction of travel. Look closely at a track and you'll see rough toe prints on one end of the track. Using a very close-up single F8 camera view and lowering your texture resolution (click yourself/Utility/Options: Video) can be very helpful in seeing the details of the tracks. Once you know which way the rat is traveling, continue to follow the tracks until they end. There can be fairly large gaps between tracks, so scan a good-sized area for further tracks. Once you think you've found the forward-most track, set your trap in front of it. If that was the most recently made track, you should catch a rat. If you don't catch one, scan further ahead for more tracks while your END timer runs down.

Also, rats can double back and go in circles. The toe prints can help you understand the path of travel when tracks criss-cross or do other confusing things. -- Ankh-EnDa

Rats can be found on grass as well as sand. To help see their tracks on sand, turn down time of day lighting and turn up shadows.

'''IMPORTANT NOTE:''' ''You can ONLY see the tracks if you have shadows ON. Check your settings by clicking on yourself (or press Esc), then to Options, then to Video. Set it at to at least the 2nd tick to see the tracks!''

Tips for Catching that Rat:
*Rat tracks are spaced in proportion to their age, the older the tracks, the further apart they will be.
*Rat tracks do not immediate disappear once the rat is caught. The tracks stay and fade out in accordance with the same schedule as for above
*If you are following an active set of tracks, the next set of prints will show up within a few seconds in front of the last set.
*Rats are known to be suicidal. They have been observed to jump off the cliffs at the edge of the world, drown themselves in bodies of water.
*Rats despawn and move on by themselves, they do not wait around to be caught. Their tracks also won't immediately go away

Build the trap using your menu: Projects | Tests | Tests of the Safari | Set up a Desert Rat Trap. It helps to pin the menu when you start tracking.

The rats can climb up 90 degree cliffs, catch them fast if they are near one.

Separate page for [[Desert_Rat_Sightings|Desert Rat Sightings (map/table.)]]

=== Fennec ===

Official game info from University of Body:

''Build a Fennec trap using boards and rope. Each night, traps on the outskirts of a pack will show signs of the creatures, and traps within 250 coordinates will capture one. At least four different subspecies of Fennecs must be captured and released.''

Fennecs are a species of desert fox. They are [http://en.wikipedia.org/wiki/File:10_Month_Old_Fennec_Fox.jpg officially adorable].

*Building a Fennec trap takes 4 [[Boards]] and 1 [[Rope]] and can only be build on sandy soil (when sand icon is shown).
*Checking your traps once per Egyptian day should be sufficient, since the status might only change once per day, at 4:00am.
*There are at least 6 kinds of Fennecs. One each of 4 different sub-species must be captured. Sub-species include:
**Pygmy
**Short-haired
**Sharp-toothed
**Ruddy
**Bushy-tailed
**Furry
**Brown
*There are 3 possible messages:
*#"The Trap is perfectly clean, not even a Fennec hair to be seen.", which means that there are no fennecs near. Or the trap has been checked earlier that day and had a fennec in it!
*#"Although the trap doesn't contain a live animal, you definitely see signs of Furry Fennecs!", which means that a fennec should be within 250 to 600 coordinates. Build more traps within that range (outside the 250 coords circle). {note the outer most limit of "you see signs of Furry Fennecs!" will be 1000 coords from the center point. you will get the "not even a Fennec hair to be seen" sign beyond 1000}
*#"You have captured a Furry Fennec! You let the little fellow go to rejoin his pack.", which means that you will have captured a fennec of a specific subspecies, as indicated.
*After you have captured all 4 subspecies of fennecs, it is a good custom to make your trap usable by anyone, to help others find good locations for capturing fennecs. Announcing locations to your friends, guild chat or even public chat might be helpful. Listing them here is also a good idea.

Separate page for [[Fennec_Locations|Fennec locations (map/table.)]]

Pro-tip:
*An easy way to catch fennecs is if someone announces a capture of a type you have not caught, build a trap 250 coordinates away in each cardinal direction from the announced capture point.
*{{5ok}}This must be done before the fennecs move at 2:00am. After 2:00am, check your four traps and one will have a fennec!
*tehm: I dropped traps between 2am and 3:30am, checked after 4am and mine were all still clean, but other public traps in the area showed signs. They may move at a different time now.
*New traps have to built before 2am and then checked after the move at 2am - BG {{5ok}}

=== Gazelle ===
Official game info from University of Body:

''Gazelles run faster than humans. The key to tagging a Gazelle is to tire it out. Strong teamwork is a must.''

<gallery>
image:800px-Gazelle2.jpg
</gallery>

The method of tagging a gazelle described below is merely meant as a suggested way to do it. However, it has proven to be a very successful way to have as many people as possible benefit from it. If this method is used correctly, everyone in the group should have a chance to tag it. Because of this, and especially because it's very hard (if not impossible) to do this by yourself, the method described below is recommended.

*Gazelles appear randomly in Egypt. Could be anywhere, but mostly in less populated areas.
*Unless completely hyped with speed/dexterity bonuses, it's almost impossible to capture a Gazelle by yourself or even with only a few people.
*It is custom to announce a gazelle in an Egypt-wide channel like Egypt and form a large group. Let people come in, even if it takes half an hour.
*Everyone should position around the gazelle in a circle (like in the image above) and when the group is complete, one person should be appointed leader.
*If the circle around the gazelle is wide enough and nobody approaches the gazelle, the gazelle is almost guaranteed to just stand there.
*If the gazelle is close to an unpassable body of water (steep cliffs don't work, they can walk up there, even if 90 degrees), it is easier to enclose it. Making a double lined half-circle around it can be considered.
*On command of the leader, the group decreases the size of the circle slowly, moving in on the gazelle step by step.
*The gazelle will panic and move around. Warping a few coordinates in any direction is also possible. The gazelle is likely to escape from the circle.
*From this moment on, the group should chase the gazelle, but keep a certain distance. If the gazelle stops running, form a new circle around it and start over.
*When a gazelle has become tired, this is visible because it will let it's head hang down. Up to this moment, it's head will be upright.
*When this happens (tiring it out), it will not move until it gathers new energy to run again. This status will remain for about 10-20 seconds.
*The leader of the group signals everyone to tag. At this point, everyone can run up to the gazelle and click it. After tagging it, a popup should appear for each individual who tags it.
*As soon as you've tagged it, it is important to move away from the gazelle again. If not everyone has had the chance to tag it, this might be a way to keep it in sight and repeat the process.
*After regaining energy, the gazelle will run away again. Everyone who has not tagged it by then, should say so. If this is a reasonable large percentage of the group, try chasing it again.

=== Falcons ===

Official game info from University of Body:

''To identify a Falcon Roost, drop a [[Rabbit]]. A falcon will take it sometime within the next 5 minutes (but never within the first minute), and will fly off toward the nearest roost. Trees may be checked for roosts, but doing so is exhausting!''

*Searching a tree for falcon roosts triggers a 120-second [[endurance]] timer.
**You must have Fast gather from trees disabled under One-Click Options in order to search for falcon roosts.
*Dropping a rabbit isn't completely necessary to find falcons. There's always a tiny chance of finding the falcon roost in any tree (though the chance is very low).
*When you drop a rabbit, wait for a few minutes till it disappears. When that happens, read in your Main chat screen in which direction (North, South, East, West, Northeast, Southeast, Northwest, Southwest) you can look. Please bear in mind that this includes any tree in that direction along all of Egypt. The directions aren't very precise; for example North could also be leaning towards Northeast or Northwest. Use the map (F3) or compass (F4) to determine the direction to search.
*A tool to triangulate falcons can be found at http://hem.bredband.net/titgar/FalconFinder2.html
**Twice, immediately after finding a falcon, I dropped a rabbit for a falcon, watched it go one direction, dropped a second rabbit '''in the same place''', only to see the falcon fly in a completely different direction. As a result, I conclude that FalconFinder2 is useless, ''also see above comment about the directions not being precise''. I suggest simply dropping a rabbit, watching falcon fly off, searching 5-10 nearby trees roughly in direction indicated, then give up and drop another rabbit to reset the falcon's location. This produced falcons every 3-4 rabbits without a lot of running around. -Ikuu
**As a contrary opinion, I tracked a falcon using falcon finder across 3 regions and it was entirely accurate - it narrowed the possible region down to just one oasis using 4-5 rabbits, and the falcon was in the first tree I tried. --[[User:Inkoaten|Inkoaten]] 09:25, 22 April 2009 (EST)
**If there is indeed only one falcon in Egypt at a time, someone catching it will cause the direction to change as you start orienting on the new one. Falcon finder can only show you where a falcon is, not who else might be hunting it. [[User:JulianJaynes|JulianJaynes]] 20:36, 3 May 2009 (EST)
** 10/1/10: Used about 20 bunnies running around in circles in a small area. Had [[User:RosieRazor|RosieRazor]] help confirm i was not crazy. Rosie and I each dropped a bunny in the exact same spot. Mine went SE, her's went SW. Moved Directly south 20 coords and dropped a falcon. That one went North. Conclusion: Gave up. [[User:Oni|Oni]].
** 10/27/10: I have found FalconFinder to be extremely usefull. Having found all 4 of my falcons with as little as 4 and at the most 8 rabbits. I drop one rabbit and follow indicated direction on falcon finder for aprox 700 to 1K cords and drop another and re-enter info. Doing this has led to captures in an average of 2 hrs with the longest taking me almost 5. [[User:Articgrey|Articgrey]] 02:17, 27 October 2010
* The closer you get to the falcon, the less accurate the directional information from dropping a rabbit. This is not a bug. [[User:JulianJaynes|JulianJaynes]] 17:38, 30 June 2009 (EST)
* I tracked 2 falcons simultaneously via chariot hops. There are at least two in Egypt, though they may not always appear at the same time. --[[User:Wrongskian|Wrongskian]]
* Note that altars interfere with bunny-dropping. I dropped a rabbit three times near an altar (about 10 coords away) and waited over 10 minutes each time without falcons taking them. I had no idea what was wrong, but thankfully someone on Egypt filled me in -- moving about 50 coords away and dropping a bunny again did the trick.

=== Ibis ===

Official game info from University of Body:

''Only one flock of Ibis inhabits Egypt. Tagging a single bird causes it to flee, but the rest of the flock is unfazed. The flock tends to move at night, and resettle in the morning.''

<gallery>
Image:120px-Ibis.jpg</gallery>

*The ibis flock consists of 21 birds and appears at a random spot on any shore at 6:00am. Any ibis not tagged by 6:00pm will despawn. ( seems like flocksize got increased to 25 in T5. Naia )
*It is a courtesy to announce the flock of Ibis somewhere. Whether or not you want to inform your guild brothers and sisters first, or your close friends, or straight away post their location in the Egypt channel, is up to you. But if you want to see some fun havoc after you've spotted the flock, announce it in Egypt and see some people go into panic-mode.
*When you announce a flock's location, please mention the region, its coordinates and where it is close to (e.g. schools or universities, for example).
*It is a courtesy for someone to stay with the flock, and keep announcing how many there are left.
*It is a courtesy for people on their way to the flock to announce that fact. Others coming from far can then estimate if there would be any left on their arrival, thus making a decision to go or not.
*It is considered poor sportsmanship to build obstructions to prevent an ibis from being visible, e.g. a mine or quarry. Likewise, ibis should not be "reserved"-- they are strictly first come, first serve.
*You may only capture one ibis per Egyptian day. In practice, this seems to mean one ibis per 24 Egyptian hours rather than one ibis per spawn. You cannot tag two ibis within 24 Egyptian hours, even if the two ibis are in different spawns.

=== Otters ===

Official game info from University of Body:

''Otters build an underground network of tunnels. It is possible to put a board down to block a portion of the network, but if too many holes are blocked, the otter will get annoyed and eat a board!''

[[image:otter.png]]

Note: From what I gather, all, but one, of the 12 holes have 4 escape routes. It is impossible to capture an otter from a hole with 4 escape routes. Your job is to find the hole that only has 3 escape routes and use the 3 boards to block those holes. As soon as you see a hole has 4 escape routes, then thats a good candidate to put a board in. ~[[User:Cegaiel | Cegaiel]]

Note #2: Some holes have 5 exits so don't assume all just have 4 options ~[[User:Dianess | Dianess]]

* Each otter has 12 holes that it can escape to, and mock you from.
* Try catching the otter and map which holes it escapes to. Using your 3 boards to force it to specific holes, eventually you will find one hole with only 3 exits in which you should put your boards.
* While out and bout to trap otters carry a avg of 20 boards on you. It appears this tale the otters are fixed...not like last tale. This tale you must trap them between 3 holes now. Easy way to do this is to map out the hole locations, if more than 3 boards are placed wrong the otter will eat the boards.
** ''Note'' - Otters seem to put up with a variable number of boards ... a guildmate had one eaten when he placed more than 3 boards, I've had one eaten on more than 4 (eaten when a 5th was placed) and my wife had one eaten a board on the placement of the 10th board. - [[User:Tahrqa|Tahrqa]]
:: I caught one after placing 7 boards, with none eaten. Probably just lucky, though. --[[User:Shebi|Shebi]] 20:44, 11 February 2009 (EST)
** ''Also Note'': Once caught the holes (and any boards in them) disappear.
* Sometimes an otter's holes can be hidden by objects like mines, quarries, and warehouses.
* Otters can be found in grassland or desert: in that case, their holes look like silt (but brownish), or a round version of a flimsy brick rack, if you will.
* Otters can be "tag-teamed," meaning that two people may put three boards each into otter holes. However, the otter will still escape if boards are not blocking all exits from the hole he's in.
* One method of catching an otter: get a piece of graph paper. Run around and find and map all holes on your graph paper. Note which hole the otter is presently in and mark that hole number 1 and try to catch the otter. Find the hole that the otter went to next and mark that number 2. You now know that holes 1 and 2 are connected. Try to catch the otter again. Mark the hole that the otter escapes to number 3. You now know that holes 2 and 3 are connected. Continue in this matter until you have a pretty good idea of which holes are connected to each other. In this way you will be able to determine the otter's escape routes from each hole. Once you have figured out which hole has only three escape routes, you will be able to place your boards in the escape route holes and capture the otter. This takes TIME. It took me over an hour to map the holes and determine where to catch the otter. Best of luck to you!!
*A simple mapping method:
*#Turn off your "auto pick up piles of 50 or fewer items" option.
*#Pick up 78 sand.
*#Drop 1 sand by the first hole you find.
*#Drop 2 sand by the next hole you find.
*#Continue until you've labeled each hole with a sand bucket.
*#Locate the otter, click on the sand bucket to see which number hole this is, and write it down. Try to catch the otter.
*#Relocate the otter, click on the sand bucket to see which number hole this is, draw an arrow from your first number and write down the second one.
*#Continue with mapping and blocking as above.
:Basically, this avoids having to keep track of coords, where holes are in relation to each other, etc. You always know which hole it is immediately just by checking the bucket.
*Another otter catching method. This should only use 3-4 boards and take about 5 minutes if you know generally where all of the holes are. - [[User:Engine|Engine]]
*#Move to the first hole that has an otter and try to catch it; place a board in this hole,
*#Find the hole the otter has moved to and mark it with a piece of grass. This will be the hole you want it finish up in,
*#Click on the otter and move to the new hole,
*#If the otter moves back to the hole marked with grass, put a board in the hole it just came from and click on the otter again,
*#Repeat the last two steps until you've caught the otter
*Additional tips ([[User:Wrel|Wrel]]):
*#Map your progress in a text editor or spreadsheet, with a column for each hole and a row for all escape routes for that hole.
*#Escape routes are 2-way, so if the otter can go from hole 1 to hole 2, it can also go from hole 2 to hole 1. Therefore, new escape routes add 2 entries to your chart.
*#You can always place up to 3 boards without any being eaten.
*#When mapping escape routes, if the otter's at a whole that has 3 or less known escapes, board up all of the escape routes you already know about - this forces it to go somewhere new, if it can. (Make sure to remove all the boards from other holes first.) Now you'll either know another escape route for that hole, or you'll get lucky and actually capture the otter.
*Links
*# [[User:Khnum/Otter_Catching_Guide|Otter Catching Guide - (by Khnum T4)]]
*# [http://julianatdeltona.com/atitd/otters.php Otters helper - (by Sabuli)]

* Otterspawn at 100, 5100 in Taygete - MrStoned
* Otterspawn at 1677, -5583 in Maia - MrIgnem

{{TestsNav|Body}}

Guides/Beer

2011-03-13T04:50:30Z

Hekatef:

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Overview ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]] (anything else displays ''"You can only use Malt and Honey in beer."''), brewed in a [[Beer Kettle]].

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 2/5/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.
* '''NOTE:''' Most yeasts do not have a known value for '''vitamin threshold'''. The spreadsheet interprets these blank values as zeroes and calculates accordingly. In the case of low-vitamin brews, this may result in inconsistent results: a failed brew due to insufficient vitamins, even though the spreadsheet predicts a successful one. To compensate, be sure your brew contains plenty of vitamins -- 5 raw malt/wheat in the last 18 seconds will usually be enough. When a vitamin threshold is unknown, plugging in a value of '''240''' is a good conservative estimate.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-03-13T04:50:18Z

Hekatef: /* Overview */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Overview ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]] (anything else displays ''"You can only use Malt and Honey in beer."''), brewed in a [[Beer Kettle]].

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 2/5/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.
* '''NOTE:''' Most yeasts do not have a known value for '''vitamin threshold'''. The spreadsheet interprets these blank values as zeroes and calculates accordingly. In the case of low-vitamin brews, this may result in inconsistent results: a failed brew due to insufficient vitamins, even though the spreadsheet predicts a successful one. To compensate, be sure your brew contains plenty of vitamins -- 5 raw malt/wheat in the last 18 seconds will usually be enough. When a vitamin threshold is unknown, plugging in a value of '''240''' is a good conservative estimate.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-03-13T04:49:54Z

Hekatef: /* What You Will Need */

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Overview ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]] (anything else displays ''"You can only use Malt and Honey in beer."''), brewed in a [[Beer Kettle]].

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable location and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 2/5/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.
* '''NOTE:''' Most yeasts do not have a known value for '''vitamin threshold'''. The spreadsheet interprets these blank values as zeroes and calculates accordingly. In the case of low-vitamin brews, this may result in inconsistent results: a failed brew due to insufficient vitamins, even though the spreadsheet predicts a successful one. To compensate, be sure your brew contains plenty of vitamins -- 5 raw malt/wheat in the last 18 seconds will usually be enough. When a vitamin threshold is unknown, plugging in a value of '''240''' is a good conservative estimate.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.

Guides/Beer

2011-03-13T04:49:32Z

Hekatef:

'''Brewers!'''

In an effort to make the sharing and finding of beer recipes (and yeast locations) easier,
a database has been created at http://beer.drunkenfumble.com/. If you're interested in
sharing your research, please check it out.

== Overview ==
[[Beer]] is made from [[honey]], [[malt]] and/or [[wheat]] (anything else displays ''"You can only use Malt and Honey in beer."''), brewed in a [[Beer Kettle]].

=== What You Will Need ===

To get started in the exciting world of beer brewing, you will need the following:
* The [[Beer_Brewing/Amunet|Beer Brewing]] tech.
* At least one [[Beer Kettle]].
* At least one [[Small_Barrel|small barrel]] in which to collect the result of your work.

You will also need a supply of ingredients for the beer itself. You will not need these for [[Yeast Testing|yeast testing]], though, so you can build your ingredient supply while you look for a good place to keep your kettle:
* A supply of [[honey]].
* A supply of [[malt]]. (Don't forget to build a [[Malting Tray]]!)
* A supply of [[wheat]].
* A [[Grain Oven]] in which to roast your malt and wheat.

Lastly, you need a place to brew! See the [[Yeast Testing]] article for how to find a suitable spot and seal time for your kettle. The rest of this guide assumes that you have isolated a yeast and are ready to begin brewing with ingredients.

=== The Beer-Making Process ===

It takes 60 [[Wood]] and 25 [[Water in Jugs |Water]] to start a kettle of beer. Once started, the beer making process goes through two phases:

* Brewing (20 minutes) -- in which grain and honey are added to the brew.
* Fermentation (40 minutes) -- in which local [[microbe|microbes]] enter the kettle and convert the brew's sugars into -- ideally -- alcohol.

'''The brewing phase''' counts down from a 1200-second timer. At any point during this stage, you may add grain and/or honey. The type and amount of ingredients, and how early or late in the process they are added, determine a number of factors -- not least the amount of sugar and vitamins available in fermenting.

'''The fermentation phase''' counts down from a 2400-second timer. At any point during this stage, you may ''seal the kettle''. Sealing the kettle prevents any (more) microbes from entering. While you can get drinkable beers from an unsealed kettle, most of the time you will want to seal the kettle after the yeast microbe has entered, and before bad microbes enter. (See the [[Yeast Testing]] guide.)

Once the fermenting is done, you may leave the beer in the kettle indefinitely. With an empty small barrel in your inventory, you may ''Take the beer'' (kegging it). You are given a display showing the statistics of your beer.
* If the beer is undrinkable, it will automatically be thrown out, and your barrel is left empty.
* If it is drinkable, you are given an opportunity to name the beer for later use. (Once you use the beer, your barrel is returned.)

== The Brewing Phase ==

The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.

* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.

* '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all. The counterpart flavor in wheat beer is '''Bread'''.
* '''Bread flavor''' is created by wheat. The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.
** In addition, Bread flavor is produced by yeast whenever there is wheat in the brew. This is added to the Bread flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
** In addition, Honey flavor is produced by yeast whenever there is malt in the brew. This is added to any Honey flavor created by the ingredients. The amount of flavor created per alcohol varies by yeast.
* '''Color''' is created by malt. The earlier in the brewing phase you add the malt, the darker the color. Also, the darker the roast of the malt, the darker the color. Burnt malt is mainly used to create color.
* '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
* '''Vitamins''', which are consumed by microbes during fermentation, are created by malt and honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the malt, the fewer vitamins it creates; honey creates fewer vitamins than dark roasted malt, and burnt malt creates no vitamins at all. Raw malt is mainly used for vitamins.
* '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable. The counterpart flavor in wheat beer is '''Herbal'''.
* '''Herbal flavor''' is created by raw and light roasted wheat. It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.

Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.

Malt beer is able to produce the following flavors: Barley, Banana, Cherry, Date, Orange, Cinnamon, Nutmeg, Grassy, Nasty.

Wheat beer is able to produce the following flavors: Blackberry, Grapefruit, Pear, Prune, Jasmine, Vanilla, Clove. They also produce Bread and Herbal flavors, which are the equivalent of Barley and Grassy in barley beer.

=== Ingredient Characteristics ===

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Ingredient''' !! Glucose !! Maltose !! Color !! Vitamins !! Barley Flavor !! Bread Flavor !! Honey Flavor !! Tannin Flavor !! Grassy Flavor !! Herbal Flavor
|- style="background-color:#fedf9c;"
|''' Malt (Burnt)''' || -- || 2 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Dark Roasted)''' || 2 || 10 || 6 * (T + 240) / 1440 || 6000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Medium Roasted)''' || 2 || 10 || 3 * (T + 240) / 1440 || 8400 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fedf9c;"
| '''Malt (Light Roasted)''' || 2 || 10 || 1.5 * (T + 240) / 1440 || 12000 / (T + 240) || 6 * (T + 240) / 1440 || -- || -- || 3 * (T + 240) / 1440 || 1.5 * (T + 240) / 1440 || --
|- style="background-color:#fedf9c;"
| '''Malt (Raw)''' || 1 || 5 || 1 * (T + 240) / 1440 || 15600 / (T + 240) || 12 * (T + 240) / 1440 || -- || -- || 6 * (T + 240) / 1440 || 12 * (T + 240) / 1440 || --
|- style="background-color:#fff099;"
|''' Wheat (Burnt)''' || -- || 1 || 12 * (T + 240) / 1440 || -- || -- || -- || -- || -- || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Dark Roasted)''' || 2.4 || 5 || 6 * (T + 240) / 1440 || 8400 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Medium Roasted)''' || 2.4 || 5 || 3 * (T + 240) / 1440 || 9600 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 2 * (T + 240) / 1440 || -- || --
|- style="background-color:#fff099;"
| '''Wheat (Light Roasted)''' || 2.4 || 5 || 1.5 * (T + 240) / 1440 || 10800 / (T + 240) || -- || 6 * (T + 240) / 1440 || -- || 3 * (T + 240) / 1440 || -- || 1.5 * (T + 240) / 1440
|- style="background-color:#fff099;"
| '''Wheat (Dried, Raw)''' || 1.2 || 2.5 || 1 * (T + 240) / 1440 || 12000 / (T + 240) || -- || 12 * (T + 240) / 1440 || -- || 6 * (T + 240) / 1440 || -- || 12 * (T + 240) / 1440
|- style="background-color:#ffff6c;"
| '''Honey''' || 10 || -- || -- || 1200 / (T + 240) || -- || -- || 1200 / (T + 60) || -- || -- || --
|}

T = Time remaining (based on nearest tick; see below)

Formula is for 1 deben of ingredient -- multiply result by # of ingredient.

Each calculation is rounded off to the nearest whole number.

'''''Example #1:''''' Adding 30 Malt (Light Roasted) with 300 seconds remaining creates 60 glucose, 300 maltose, 17 color, 667 vitamins, 68 Barley flavor, 34 Tannin flavor, and 17 Grassy flavor.

'''''Example #2:''''' Adding 30 Wheat (Medium Roasted) with 900 seconds remaining creates 72 glucose, 150 maltose, 71 color, 253 vitamins, 143 Bread flavor, and 48 Tannin flavor.

'''''Example #3:''''' Adding 60 honey with 600 seconds remaining creates 600 glucose, 86 vitamins, and 109 Honey flavor.

==== Timing and "Ticks" ====

For the purpose of these above formulas, it should be noted that the game views the brewing phase not as 1200 seconds, but as a series of "ticks" spaced 12 seconds apart. Ticks occur on every second evenly divisible by 12 (except for 0): 1200, 1188, 1176, etc. When making calculations, the game will round off to the nearest tick. If the add time is exactly halfway between ticks (e.g. 1194 is halfway between the ticks at 1200 and 1188), it will round downward to the lower tick. The only exception is the final six seconds of the brewing phase (between 1 and 6 seconds remaining): this range is not rounded down to zero, but rounded up to 12.

In other words, adding an ingredient with anywhere from 1200 and 1195 seconds remaining will be calculated by the game as an add time of 1200. Adding between 1194 and 1183 will be treated as 1188, and so on. At the end of the brewing phase, anything between 1 and 18 is counted as 12. To put it graphically:

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Actual Add Time''' !! '''Effective Add Time'''
|-
| 1200 - 1195 || 1200
|-
| 1194 - 1183 || 1188
|-
| 1182 - 1171 || 1176
|-
| (...) || (...)
|-
| 42 - 31 || 36
|-
| 30 - 19 || 24
|-
| 18 - 1 || 12
|}

== The Fermentation Phase ==

The '''fermentation phase''' lasts 2400 seconds, or roughly 40 minutes. During this time, local [[microbe|microbes]] -- most importantly, [[yeast]] -- will enter the kettle and go to work on the sugar in the brew. It is not possible to add further ingredients during this phase.

During fermentation you may take one action: sealing the kettle. Sealing the kettle prevents any further microbes from entering for the remainder of the phase. This allows control (in a limited fashion) over which microbes will act in your brew.

There are 100 numbered [[microbe|microbes]] in the game, of which over half are useful yeasts. The remainder are Lactobacilli, Molds, and Acetobacteria -- these are generally harmful to a brew and should be avoided. In order to make drinkable beer, a brew needs alcohol and therefore at least one yeast. Thus, it is necessary in many spots, and useful in others, to isolate a yeast before you try to make beer.

* [[Yeast]]
:A desirable microbe which converts sugars to alcohol and flavors.
* '''Mold'''
:An undesirable microbe which converts sugars to mold.
* '''Acetobacterium'''
:An undesirable microbe which converts sugars to acetic acid (vinegar).
* '''Lactobacillus'''
:An undesirable microbe which converts sugars to lactic acid.

(For simplicity, this article will use "yeast" interchangeably with "microbe", since yeasts are the important microbes for brewing beer.)

=== Fermentation Timing ===

Much like the brewing phase, the fermentation phase is broken into a series of discrete "ticks". In the case of fermentation, each "tick" lasts 24 seconds, with the exception of the first tick (2400 to 2389 seconds), which is 12 seconds long. Presumably the last fermentation tick is either 12 seconds or 36 seconds; it's unknown which is the case. But in general, we can say that fermentation consists of about 100 24-second steps.

{| border="1" cellpadding="5" cellspacing="1"
|-
! '''Time Remaining''' !! '''Size of Tick (in seconds)'''
|-
| 2400 - 2389 || 12
|-
| 2388 - 2365 || 24
|-
| 2364 - 2341 || 24
|-
| 2340 - 2317 || 24
|-
| (...) || (...)
|-
| 1236 - 1213 || 24
|-
| 1212 - 1189 || 24
|-
| 1188 - 1165 || 24
|-
| (...) || (...)
|}

And so on.

When microbes enter a kettle, they do so at the start of a tick. There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.

=== How Microbes Behave ===

''(For a full listing of microbes and their characteristics, see the [[Microbe]] article.)''

All microbes consume the sugar (glucose and maltose) in a brew, generating their product -- alcohol, in the case of yeasts -- on a 1:1 basis. Glucose is always converted first, then maltose. Microbes also consume vitamins as they work. A microbe will produce up to its '''alcohol threshold''' provided it has enough sugar and vitamins to eat.

Every microbe shares six characteristics: '''growth rate''', '''alcohol threshold''', '''glucose floor''', '''maltose floor''', '''vitamin ratio''', and '''vitamin threshold'''.

* '''Growth rate''' is either 10%, 20%, 30%, or 40%. During fermentation, a microbe will consume sugar and vitamins in a series of "bites", taking one bite each 24-second tick in the fermentation phase. Each "bite" is larger than the one before it. The microbe's growth rate describes how quickly the bites increase in size.
* '''Alcohol threshold''' is the maximum alcohol level at which the microbe will continue to take "bites". When the alcohol level of the brew reaches this level, the microbe will stop working.
* '''Glucose floor''' is the minimum amount of glucose that the microbe will leave behind. When glucose reaches this level (or if it was less than the floor to begin with), the microbe will stop consuming glucose and start working on the maltose.
* '''Maltose floor''' is the minimum amount of maltose that the microbe will leave behind. When maltose reaches this level (or if it was less than the floor to begin with), the microbe will stop working.

''Example'': 
* Yeast-27 has a glucose floor of 7, maltose floor of 203, and alcohol cap of 573.
* A brewer is using Y-27 to make a beer, adding 20 honey and 50 medium malt during the brewing phase.
* Total sugars in the brew: 300 glucose, 600 maltose.
* During fermentation, Y-27 will first convert 293 glucose into 293 alcohol (leaving 7 glucose).
* It will then work on the maltose, converting 280 maltose into 280 alcohol (leaving 320 maltose).
* It will then stop because it has now created 573 alcohol (the alcohol cap).

Additionally, a microbe consumes vitamins as it works. If the vitamin level drops below a certain threshold (which, again, varies by microbe), the microbe will stop converting sugar into alcohol, no matter how much sugar it has to work with.

* '''Vitamin ratio''' ranges between 1 and 8. It measures how much alcohol is produced by each vitamin eaten. For instance, a microbe with a vitamin ratio of 6 will need to eat 1 vitamin for every 6 alcohol it produces. (Due to the rounding that takes place with each "bite", the overall ratio of total alcohol produced to total vitamins consumed may not exactly equal the vitamin ratio, but it will be close.)
* '''Vitamin threshold''' is the lowest vitamin level at which the microbe will continue to take "bites". As long as vitamins are equal to or above the threshold, the microbe can take another bite of sugar and vitamins. Once vitamins drop below the threshold amount, the microbe will stop working. (The vitamin threshold is not the same as a vitamin ''floor''. It is perfectly possible for the vitamin level to fall below the threshold; this merely ensures that no further bites will be taken.)

A sealed kettle which contains a single yeast may be modeled as follows:
# If the vitamins remaining is less than the vitamin threshold, stop.
# If the alcohol in the brew is greater than the alcohol threshold, stop.
# Take a "bite" of sugar. The first bite is always 10 sugar; further bites increase in size as governed by the growth rate.
# Consume glucose, up to the limit set by the glucose floor.
# If no more glucose can be eaten, consume maltose, up to the maltose floor limit.
# Produce 1 alcohol (and proportional flavors) per sugar consumed.
# Consume vitamins equal to the number of sugar consumed divided by the vitamin ratio.
# If both the glucose floor and maltose floor have been met, stop.
# Return to step 1.

In other words, the yeast will produce alcohol until one of three things happens:
* It runs out of sugars
* It runs out of vitamins, or
* The alcohol level is greater than its alcohol threshold.

Yeasts will always convert glucose in preference to maltose.

==== Alcohol Threshold vs. Max Alcohol ====

As a brewer, you will of course want to know the maximum amount of alcohol possible with each yeast. If you look on the [[Yeast]] page, you'll see that each yeast is listed with a '''Max Alcohol''' value. That value is not the same as the '''alcohol threshold''' we were discussing above, though. Alcohol threshold is the point above which the yeast stops taking "bites" of sugar; the alcohol level at the end of that final bite is the maximum amount of alcohol that yeast can produce.

Figuring out max alcohol for a yeast is easy: do a test brew with lots of sugar and lots of vitamins, and see how much alcohol you get. Figuring out alcohol '''threshold''' is far trickier -- in fact, we don't even know what the alcohol threshold is for any of the yeasts in T5, and we only know it for a few non-yeasts. Nonetheless, we know it exists because of the way multiple yeasts interact with each other. If there were no such thing as an alcohol threshold (as separate from max alcohol), we would expect a multi-yeast brew to always produce right up to the max alcohol of the largest yeast in the brew. In practice, that doesn't happen -- multi-yeast brews cap out at a slightly lower level.

For most practical brewing purposes, alcohol threshold isn't important -- max alcohol is the thing that matters.

=== Flavor Production in Fermentation ===

We've seen above that some of the flavors in a beer come from the ingredients: Barley and Grassy flavors from malt, Bread and Herbal flavors from wheat, and Honey flavor from honey. In addition to these, there are a variety of flavors which are created by yeasts during fermentation, as a byproduct of alcohol production. Every yeast produces these flavors in their own fixed proportion to the alcohol produced.

Because every yeast has a limit to the alcohol it can produce (the alcohol cap), so too does each yeast have an effective limit on how much it can create of a given flavor. Every yeast produces every flavor to some extent, but only some yeasts are capable of producing a flavor in sufficient quantity to be "tasteable" (200 or more). For instance, Yeast-82 can produce up to 254 Vanilla, and is thus desired for making vanilla-flavored beer. Some yeasts produce no special flavors in any significant quantity. A few yeasts produce large amounts of ''undesirable'' flavors, such as Nasty or Grassy.

There are two sets of flavors produced in fermentation: those generated by malt and those generated by wheat. If you have no malt in your brew, none of the malt flavors will appear; similarly for the wheat flavors.

Flavors derived from '''malt''':
* '''Orange''' (fruity)
* '''Banana''' (fruity)
* '''Cherry''' (fruity)
* '''Date''' (fruity)
* '''Honey ''' (fruity) - Note that this adds to any Honey flavor created by the ingredients
* '''Nutmeg''' (slightly bitter)
* '''Cinnamon''' (slightly bitter)
* '''Grassy''' (unpleasant) - Note that this adds to any Grassy flavor created by the ingredients
* '''Nasty''' (unpleasant)

Flavors derived from '''wheat''':
* '''Bread''' (pleasant) - Note that this adds to any Bread flavor created by the ingredients
* '''Grapefruit''' (fruity)
* '''Pear''' (fruity)
* '''Blackberry''' (fruity)
* '''Prune''' (fruity)
* '''Jasmine''' (pleasant)
* '''Clove''' (slightly bitter)
* '''Vanilla''' (pleasant)
* '''Herbal''' (unpleasant) - Note that this adds to any Herbal flavor created by the ingredients

(Note that '''Honey''', '''Bread''', '''Grassy''', and '''Herbal''' flavors are also created in the brewing phase from ingredients. Yeasts will produce additional quantities of these flavors during fermentation.)

==== Flavor in Mixed Malt/Wheat Brews ====

What happens if a brew contains '''both''' malt and wheat? In that instance, it will produce '''both''' malt and wheat flavors, in proportion to the relative quantities of malt and wheat it contains.
* ''Example:'' A brew is made using 30 raw malt and 20 medium wheat (plus some honey). 1000 alcohol is produced. Of the grain that was added, 60% was malt and 40% was wheat; thus, the beer will generate 600 alcohol worth of malt flavors and 400 alcohol worth of wheat flavors.

If a brew contains '''neither''' malt nor wheat (that is, it only contains honey), then '''none''' of the malt flavors or wheat flavors will generate. This situation pretty much dooms a brew to failure: since honey does not create tannin, there will be no bitter flavors to counteract the sugar, and the brew will end up "Cloying Beer" and be undrinkable.

=== Output ===
You can collect your finished brew anytime after the end of the fermentation phase. You must be carrying a small barrel to do this. When you keg your brew, you will receive data on its attributes -- you will never know for sure how your brew turned out until you try to keg it. If your brew is undrinkable for some reason, it will automatically be thrown out. If your beer was successful, it will be stored in the barrel and you will have the option to name your beer.

==== Beer Attributes ====
When you keg a beer, you will be shown the levels of the various attributes as well as the final flavor. The attributes are:
* '''Alcohol'''
:The higher the alcohol value, the more potent the beer.
* '''Color'''
:The higher the color value, the darker the beer.
* '''Mold'''
:Produced if there was mold among the microbes that worked on your brew. If there is too much mold, you get undrinkable Moldy Beer.
* '''Vitamins'''
:Vitamins remaining; no effect on the taste of the beer.
* '''Glucose'''
:A sugar; the more sugars, the sweeter the beer.
* '''Maltose'''
:A sugar; the more sugars, the sweeter the beer. Not as sweet as glucose.
* '''Lactose'''
:A sugar. Despite being displayed, there is no way to get lactose in a beer.
* '''Citric Acid'''
:Despite being displayed, there is no way to get citric acid in a beer.
* '''Lactic Acid'''
:Produced by lactobacteria; too much will produce undrinkable Sour Beer.
* '''Acetic Acid'''
:Produced by acetobacteria; too much will produce undrinkable Vinegar Beer.
* '''Barley'''
:A flavor produced by malt.
* '''Bread'''
:A flavor produced by wheat.
* '''Banana'''
:A fruity flavor produced by yeasts from malt.
* '''Blackberry'''
:A fruity flavor produced by yeasts from wheat.
* '''Cherry'''
:A fruity flavor produced by yeasts from malt.
* '''Date'''
:A fruity flavor produced by yeasts from malt.
* '''Grapefruit'''
:A fruity flavor produced by yeasts from wheat.
* '''Orange'''
:A fruity flavor produced by yeasts from malt.
* '''Pear'''
:A fruity flavor produced by yeasts from wheat.
* '''Prune'''
:A fruity flavor produced by yeasts from wheat.
* '''Honey'''
:A fruity flavor produced by honey.
* '''Jasmine'''
:A pleasant flavor produced by yeasts from wheat.
* '''Vanilla'''
:A pleasant flavor produced by yeasts from wheat.
* '''Nutmeg'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Cinnamon'''
:A bitter, spicy flavor produced by yeasts from malt.
* '''Clove'''
:A bitter, spicy flavor produced by yeasts from wheat.
* '''Tannin'''
:A very bitter flavor produced by malt and wheat.
* '''Herbal'''
:An unpleasant flavor produced by raw and light wheat.
* '''Grassy'''
:An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.
* '''Herbal'''
:An unpleasant flavor, produced by yeasts or by raw or light wheat.
* '''Nasty'''
:An unpleasant flavor produced by yeasts. Too much nasty flavor will produce undrinkable Nasty Beer.
* '''Microorganisms'''
:A list of the microorganisms that entered your brew during the fermentation phase, listed in order of when they entered. You can control the list of microorganisms, to an extent, by choosing when to seal your kettle.

==== Beer Qualities ====
A beer may have the following qualities:
{| border="1" cellpadding="3"
!Property name !! Condition to be met
|-
|Very Potent
|Alcohol >= 1200
|-
|Potent
|Alcohol >= 800
|-
|(no name)
|Alcohol < 800
|-
|Dry
|(Glucose * 2) + Maltose < 150
|-
|Sweet
|(Glucose * 2) + Maltose > 300
|-
|(no name)
|150 < (Glucose * 2) + Maltose < 300
|-
|Black
|Color > 500
|-
|Brown
|Color > 200
|-
|(no name)
|Color < 200
|-
|Fruity
|Orange + Banana + Cherry + Date + Honey > 500
|-
|Spicy
|Cinnamon + Nutmeg > 300
|-
|Bold flavor
|Flavor > 1000
|-
|Noticeable flavor
|Flavor > 400
|-
|Hint of flavor
|Flavor > 200
|-
|(no description)
|Flavor < 200
|}

Each flavor in the beer (cherry, nutmeg, etc.) may be "bold", "noticeable", or just a "hint". A flavor that is very strong can drown out a weaker flavor; if you have 1000 honey flavor and 200 barley flavor, the barley will not appear. A flavor is drowned out if it is less than 50% of the most powerful flavor in the beer.

If two or more other flavors are greater than 50% of the strongest flavor, it will have "muddled flavor", and none of the flavors will apply.

=== Unsuccessful Brews ===
Not all brews become drinkable beer. There are many situations which will cause a brew to fail:

* '''Nonalcoholic Soup (undrinkable)'''
:Alcohol < 100
:Any brew with alcohol < 100 will be described as "soup" instead of "beer". '''Moldy Soup''' and '''Vinegar Soup''' are also possible, if mold or acetic acid are high in addition to low alcohol. (High lactic acid just makes Nonalcoholic Soup.)
* '''Cloying Beer (undrinkable)'''
:Glucose + (Maltose/2) > Tannin + Cinnamon + Nutmeg + Lactic
* '''Bitter Beer (undrinkable)'''
:(Glucose * 2) + Maltose < Tannin + (Cinnamon + Nutmeg)/5
* '''Caustic Beer (undrinkable)'''
:(Glucose * 6) + (Maltose * 3) < Cinnamon + Nutmeg (very high fruity flavours can also produce Caustic Beer)
* '''Grassy Beer (undrinkable)'''
:Grassy > 100
:''Although a too-high Grassy flavor will ruin a beer, I have yet to observe a similar failure with Herbal flavor. I've brewed wheat beers with as high as 380 Herbal which are perfectly drinkable.'' --[[User:Hekatef|Hekatef]])
* '''Moldy Beer (undrinkable)'''
:Mold > 50
* '''Nasty Beer (undrinkable)'''
:Nasty > 100
* '''Sour Beer (undrinkable)'''
:Not well understood, but may be (Lactic + Acetic) > (Glucose + Maltose)
* '''Vinegar Beer (undrinkable)'''
:Acetic > 50
(my first attempt yielded Acetic = 73 and an undrinkable Vinegar Beer: Temm)
(my first attempt yielded Acetic = 62 and an undrinkable Vinegar Beer; Fugue)
(ditto, Acetic=62, Vinegar Beer --[[User:Numaris|Numaris]])
(My experiments show brews becoming Moldy upon mold > 50; therefore I would assume the same threshold exists for the Vinegar fail. --[[User:Hekatef|Hekatef]])

''The exact effect of Lactic is still uncertain, but I have had several beers that should have been Cloying, but were drinkable, and had some lactic acid. Simply adding lactic to tannin in that formula fits all my results.''

(It appears that lactic acid does not directly spoil a beer the way mold and acetic acid do, though the sour flavor might ruin a beer -- or possibly save it from cloying or bitterness. In this respect, one could say that lactobacilii are the least useless of the useless microbes. --[[User:Hekatef|Hekatef]])

== Multiple-Yeast Brews ==

The simplest brewing is done with single-yeast beers -- that is, brews where the kettle is sealed to let in only one yeast. You can enjoy a long and varied brewing career making only these (and most brewers do), but it's also possible to brew beer that involves the interaction of two or more yeasts. Since the mechanics of multiple-microbe beers are even more complex than those of single-yeast brews, why study them?
* '''Variety'''. Some flavor and attribute combinations are only possible by combining two or more yeasts. For example, in Tale 5, the only yeast that produces Prune beer is Yeast-89; however, Y89 tops out at 574 alcohol. If you want Potent or Very Potent Prune beer (so that it will last longer on the tasting table), the only way to make it is to combine Y89 with something else.
* In particular, some '''tests''', such as the [[Test of Festivals]] and the [[Test of the Banquet]], may call for specific beers which are not achievable with any one yeast (Very Potent Cherry, for example). Tracking down yeast blends that can fulfill these demands will make passing these tests a little easier for everyone (and just might make you a Great Big Hero in the eyes of your fellow Egyptians).

==== Overview of Multi-Yeast Fermentation ====

Here's basically how it works when you've got multiple yeasts in a brew. As described in previous sections, yeasts (and other microbes) work in steps, processing sugar in ever-increasing "bites" until the yeast reaches the alcohol threshold, or it runs out of sugar to eat, or it runs out of vitamins.

When there is a second yeast in a brew, ''both'' yeasts work simultaneously in this step-by-step process -- but the process is staggered. The second yeast starts in after some fixed # of steps.
* '''Example:''' In a brew which contains Yeast A and Yeast B, Yeast A comes in first and takes the first 12 bites on its own. Then Yeast B comes in, taking its first bite while Yeast A takes its bite #13. On the next step, Yeast A takes bite #14 while Yeast B takes bite #2. And so on.

A yeast will still stop when it reaches the alcohol threshold, vitamin threshold, or sugar floor, but the other yeast will keep going if it hasn't reached its own limits. Fermentation stops once '''all''' of the microbes in the kettle have reached their respective limits.

'''What governs the stagger time between two microbes?''' It appears to be location-specific, based on the difference in entry times between the two microbes. The correlation is still being worked out. But it's important to keep your specific kettle location in mind when you're working with multiple microbes. It's possible for even a small change in location to show a noticeable difference in relative entry times of your microbes -- and that in turn may lead to noticeable changes in your results.

==== General Strategies ====

Although multi-yeast brewing involves a lot of math and a lot of variables (not all of which may be understood even by tale's end), it doesn't mean it's not worth playing with. Some rules of thumb can be boiled down from all the complexities.

* '''If you want to know what a particular yeast mix does, then try it!''' Just get in there and make a beer and see what you get. Don't wait for [[User:Hekatef|Hekatef]] or anybody else to write a beer calculator that can predict what you'll get before you try. Predicting is pretty much impossible without knowing the relative entry times of the yeasts at your kettle spot, and you won't really know ''that'' until you do a test or two, so you might as well try first.

* '''When testing, add ingredients as though you were brewing for the largest yeast in your kettle.''' The ending alcohol level should be somewhere in between the lowest and the highest alcohol caps of the yeasts you're using.

* '''The best candidate for multi-yeast brewing is a spot with a low-alcohol yeast followed by a high-alcohol yeast.''' Remember, the first yeast in the queue gets first crack. If you have a low-alcohol yeast in the second or later spots, odds are good that the brew will already be at or near that yeast's alcohol threshold by the time it gets its turn, and it won't be able to contribute much. In an ideal spot, your yeasts will enter the kettle in ascending order by alcohol limit. Then each yeast in turn will have "room" to contribute to the overall beer.

So one really good use of multiple-yeast brews is when you've got a yeast that produces a neat flavor, but not a lot of alcohol. Find a spot where that yeast comes in first, then pair it with a second yeast that is Potent or Very Potent. You'll get the tasty flavor of the first yeast, plus the extra alcohol from the second yeast, and everyone will be happy. Good flavored yeasts to try combining with high-alcohol yeasts include:
* '''Yeast-16''' (Vanilla)
* '''Yeast-17''' (Cinnamon)
* '''Yeast-19''' (Cherry)
* '''Yeast-27''' (Clove)
* '''Yeast-42''' (Vanilla)
* '''Yeast-59''' (Grapefruit)
* '''Yeast-88''' (Vanilla)
* '''Yeast-89''' (Prune)
* '''Yeast-90''' (Cherry, Date)

== Practical Beer Making ==

Figuring out what will result in good beer takes three steps:
* finding and isolating a yeast,
* finding out what the yeast does,
* and then using that information to make beer.

=== How to Find Out What a Yeast Does, or the Fermentation Phase ===
Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.

Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.

You should try:
* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.

Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.

== Tools ==
=== Yeast Map ===

Yeast locations can be reported in the [http://beer.drunkenfumble.com/ Beer Database] for easy retrieval.

=== Yeast Attributes ===
See '''[[Yeast]]''' page to read or post yeast attribute results. These are the numbers you want to plug into the Spreadsheet below.

=== Tools ===

[http://beer.drunkenfumble.com/ Beer Database] - This is a database for cataloguing yeast locations and ready-made beer recipes all over Egypt. All users are welcome to add to it.

'''Updated 2/5/11:''' [[File:Beer_Calculator.zip]] - Hekatef's beer calculator for Microsoft Excel 2010. Select your microbe from the drop-down box, enter ingredients and time, and get your results! Contains detailed information on all 51 yeasts, plus a few non-yeasts.
* '''NOTE:''' Most yeasts do not have a known value for '''vitamin threshold'''. The spreadsheet interprets these blank values as zeroes and calculates accordingly. In the case of low-vitamin brews, this may result in inconsistent results: a failed brew due to insufficient vitamins, even though the spreadsheet predicts a successful one. To compensate, be sure your brew contains plenty of vitamins -- 5 raw malt/wheat in the last 18 seconds will usually be enough. When a vitamin threshold is unknown, plugging in a value of '''240''' is a good conservative estimate.

[[User:Yerbouti|Yerbouti User Page]]

[http://www.atitd.org/wiki/tale5/Sinai_Pest_Control ThePharaohArmsPublicHouse]

[[Image:BeerCalc_T3_1.4.zip|Old T3 BeerCalc spreadsheet]] (Note this version has a broken cell calculation under Herbal Label (P2). I found a spreadsheet called 1.4.1 from http://wiki.atitd.net/tale3/Guides/Beer/Spreadsheet which seems to have more yeast values (probably outdated) but no broken cells) - Cegaiel

[http://www.atitd.org/wiki/tale4/images/b/b5/BeerCalc_T4_1_0.zip Tale 4 Beer Spreadsheet] - Above link no longer works. Correct link.

[http://www.atitd.org/wiki/tale4/ATITD_Timer ATITD Timer] - very useful for hearing when your beer kettle wants attention.

'''Warning''' This information provided courtesy of the Tale 3/4 wiki, Some information might have changed.