instead of cooking your yeast and grains, you ferment them. Soak your grains in hot water to release their sugars, add your yeasts, and then sit back and relax while they feed. In bread, the yeast have all the oxygen they require, so they can perfectly convert sugars into carbon dioxide. But your fermenting liquid doesn’t have oxygen in it, and under these circumstances, yeast produce two forms of waste instead: carbon dioxide (which makes beer bubbly) and alcohol (which makes beer popular).
