Malt is the “soul” of beer. Malt is responsible for giving beer its color, malty sweet flavor and the sugars needed for fermentation. Anheuser-Busch barley experts hand-select barley from more than 2,000 barley fields, which are primarily located in Montana and Idaho.

Hops are known as the “spice” of beer, adding to beer’s aroma and bitterness to balance the sweet malt flavors. Clusters of cones from this climbing vine are hand-selected by our Brewmasters from the world’s finest fields including, the Pacific Northwest, Europe, and our own hop farms in Bonners Ferry, Idaho and the Hallertau region of Germany.

Rice gives Budweiser its “snap” and contributes to the beer’s crisp, clean taste. Adolphus Busch added rice to the recipe to set Budweiser apart from other lagers. Anheuser-Busch is the largest buyer of rice in the United States, including milling some of our supply at a company-owned facility in Jonesboro, Arkansas.

Yeast is known as the “life” of beer and is a very important contributor to the beer’s flavor. The yeast used to brew Budweiser is proprietary to Anheuser-Busch and is directly descended from the original Budweiser yeast culture first used by Adolphus Busch in 1876.

Water - the “integrity” of the beer - undergoes a multi-stage filtration process to assure purity, quality and consistency. In addition to tasting all incoming ingredients, our Brewmasters taste as much water as they do finished beer to confirm our quality standards are met.

We continue to strengthen and cultivate our century-long relationship with American farmers to ensure Anheuser-Busch has access to the freshest ingredients in the industry.

Barley Malt

Hops

Brewers Yeast