Malting
This involves soaking grains (usually barley) in water to promote germination, followed by drying and roasting.
STEP 1
STEP 2
Milling
The malted grains are crushed to expose the starches.
Mashing
The milled grains are mixed with hot water to convert starches into fermentable sugars, creating a sweet liquid called wort.
STEP 3
STEP 4
Lautering
The wort is separated from the spent grain.
Boiling
The wort is boiled, usually with hops, to sterilise it, add bitterness and aroma, and extract hop compounds.
STEP 5
STEP 6
Fermentation
Yeast is added to the cooled wort, where it converts sugars into alcohol and carbon dioxide.
Conditioning
The beer is often aged to allow flavors to mellow and sediment to settle.
STEP 7
STEP 8
Filtering
The beer is filtered to remove remaining solids and achieve clarity.
Packaging
The beer is then packaged in bottles, cans, or kegs.
STEP 9