The process of mixing milled grain with water. This mixture is then heated up with rests at certain temperatures to allow the enzymes in the malt to break down the starch in the grain into sugars.
This is the separation of the extracts won during mashing from the spent grain. This can be done by using a Lauter Tun (wide vessel with false bottom), or a mash filter, a plate-and-frame filter designed for this. There are two stages to lautering. Wort run off is the first, during which the extract is separated in an undiluted state from the spent grains. The second stage is sparging. Sparging is when extract which remains with the grains is rinsed off with hot water.
When you boil the won extracts, which are called worts, ensures that it’s sterile. This sterility prevents many infections. While boiling occurs, the hops are added. The hops are responsible for the bitterness, flavor, and aroma aspects of the beer. The boil must be even and intense, lasting between 50 and 120 minutes, depending on the intensity, the hop addition, and volume of worth the brewer expects to evaporate.
Fermentation starts as soon as yeast is added to the cooled wort. At this point is when the product is first considered and called beer. During this stage, the sugars won from the malt are metabolized into alcohol and carbon dioxide.
When the sugars in the fermenting beer are almost completely digested. Fermentation starts to slow down, allowing the yeast to settle to the bottom of the tank. The beer is cooled to almost freezing, which encourages the settling of the yeast. The proteins are coagulated because of this and settle out with yeast. In the cool temperatures unpleasant flavors become insoluble in the beer, causing the flavor to be smoother. Pressure is maintained on the tanks to prevent the beer from going flat.
This stabilizes the flavor in the beer, giving it the polished shine and brilliance. Not every beer is filtered.
After the 7 step brewing process, the beer is then packaged in a container in which it will leave the brewery.