Stage 1: grains
The brewing process begins with the grains, such as barley, wheat, or oats.
stage 2: Mashing
The milled grains are mixed with hot water in a mash tun to create a thick mixture called the mash. During this stage, the heat activates enzymes that convert the starches into fermentable sugars, forming a sweet liquid known as wort.
Stage 3: Lautering
After mashing, the wort is separated from the grain husks in a process called lautering. The wort is drained from the mash tun, and additional water is added over the grain bed to extract as much sugar as possible, a step known as sparging.
stage 4: the boil
The wort is then transferred to a kettle and brought to a boil. During this stage, hops are added, which impart bitterness, flavor and aroma to the beer. Boiling also sterilizes the wort and halts enzymatic activity.
Stage 5: Cool Down
Stage 6: Fermentation
The cooled wort is transferred to a fermentation tank, where yeast is added. The yeast consumes the sugars in the wort, producing alcohol and carbon dioxide. Depending on the style of beer, this process lasts anywhere from two to eight weeks.
Stage 7: Conditioning
After fermentation, the beer is conditioned, allowing flavors to mature and develop. This stage can take place in the fermentation tank or in bottles and kegs. During conditioning, the beer clarifies and carbonation levels are adjusted.
Stage 8: Ready to keg
Once the beer has reached the desired flavor profile and carbonation, it is ready to be kegged for distribution.