raw agricultural material
Barley Grain
Raw barley grain used in brewing and malting contexts.
Ingredient Genome
Follow ingredients from organism to brewing use
A source-aware ingredient graph that keeps crop, cultivar, processed ingredient, microbial species, brewing culture, water material, and water profile identities separate.
Ingredient Genome
Keep identity layers separate
Accessible data / interpretation
- Organism / source
- Harvested material
- Processed ingredient
- Cultivar / culture
- Composition profile
Layers may connect, but one identity is not silently substituted for another.
Genome branch
Grain & Malt
5 representative identities. The foundation separates biological identity, processed material, and brewing-use culture where that distinction matters.
processed ingredient
Pilsner Malt
A pale processed barley-malt identity used as a brewing ingredient; kept separate from raw barley grain and from individual commercial malt products.
Style links: German Pils · Munich Helles
processed ingredient
Vienna Malt
A processed barley malt identity used in brewing; distinct from raw barley and commercial products.
Style links: Vienna Lager
raw agricultural material
Wheat Grain
Raw wheat grain identity, kept separate from malted wheat.
processed ingredient
Wheat Malt
Malted wheat ingredient identity used in wheat-beer brewing traditions.
Style links: Weissbier
Genome branch
Hops
2 representative identities. The foundation separates biological identity, processed material, and brewing-use culture where that distinction matters.
agricultural variety
Cascade Hop
USDA-origin hop cultivar released in 1972; represented as a cultivar, not as a generic hop category.
botanical species
Common Hop (species)
Botanical Humulus lupulus identity, separate from named brewing cultivars.
Genome branch
Yeast & Microbes
4 representative identities. The foundation separates biological identity, processed material, and brewing-use culture where that distinction matters.
microbial brewing culture
Lager Brewing Yeast Culture
A brewing-use culture identity anchored to S. pastorianus, not a claim that all lager cultures are genetically identical.
Style links: German Pils · Munich Helles · Vienna Lager
microbial species
Saccharomyces cerevisiae
Species-level yeast identity that includes many ale-brewing lineages.
microbial species
Saccharomyces pastorianus
Hybrid species used for lager brewing, distinct from individual brewing cultures and strains.
microbial brewing culture
Weizen Brewing Yeast Culture
A brewing-use culture identity for phenolic German wheat-beer yeast, distinct from the S. cerevisiae species as a whole.
Style links: Weissbier
Genome branch
Water
3 representative identities. The foundation separates biological identity, processed material, and brewing-use culture where that distinction matters.
water material
Brewing Water
Water considered as a brewing raw material; individual mineral profiles are represented separately.
water profile
Soft Low-Mineral Brewing Water Profile
A BEU water-profile abstraction representing comparatively low dissolved brewing-ion concentrations.
water profile
Sulfate-Forward Brewing Water Profile
A BEU water-profile abstraction where sulfate is relatively prominent; sensory effects remain concentration- and matrix-dependent.
Genome branch
Adjuncts & Other
3 representative identities. The foundation separates biological identity, processed material, and brewing-use culture where that distinction matters.
botanical species
Barley (species)
Botanical species identity for cultivated barley, separated from harvested grain and processed malt.
botanical species
Bread Wheat (species)
Botanical species identity for common bread wheat used to anchor brewing wheat materials.
processed ingredient
Roasted Barley
Roasted unmalted barley ingredient identity; kept distinct from roasted malt.
Style links: Irish Stout
Relationship proof
The graph already crosses into styles and sensory science
Only source-supported edges are shown. “Commonly uses” is convention, never a recipe requirement.
Wheat identity chain
Wheat species → harvested wheat grain → wheat malt → Weissbier.
Yeast identity chain
S. cerevisiae → Weizen brewing culture → clove-like sensory contribution.
Water identity chain
Brewing water → sulfate-forward profile → bitterness contribution, with concentration and matrix caveats.