Context: The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an adjunct, especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include millet, sorghum and cassava root in Africa, and potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the grain bill.

Question: What causes fermentation during the brewing process when making a beer?
Answer: yeast

Question: Which ingredient gives beer its flavor?
Answer: hops

Question: What vegetable is sometimes used as a grain source for beer in Brazil?
Answer: potato

Question: What is a popular grain source for brewing beer in Mexico?
Answer: agave

Question: In a recipe, what would you call the list of each source of starch in beer?
Answer: the grain bill

Question: What are several widely used starch sources that are used and found in various countries?
Answer: Unanswerable

Question: What is the bill grain?
Answer: Unanswerable

Question: What are the basic ingredients of water?
Answer: Unanswerable

Question: What does starch turn into when fermented in addition to carbon?
Answer: Unanswerable