For the most part brewing involves the use of water, grain, hops and yeast, but it can be so much more than that…
Which kind of genus of yeast, which species or subspecies, and do we want to add some bacteria to the mix?
When starting out you probably want to stick to an ale yeast (Saccharomyces cerevisiae), but as you get more adventurous, including Brett, and Lacto can to produce sours, or “Funky” beers can be a lot of fun.