Brewing Process
Malting
The process starts with malted grains, usually barley. Malting involves soaking the grains in water, allowing them to germinate, and then halting germination through drying in a kiln. This process activates enzymes in the grains that will later convert starches into fermentable sugars.
Mashing
The malted grains are mixed with hot water in a vessel called a mash tun. The hot water activates enzymes in the malt, converting starches into sugars, primarily maltose. This sugary liquid is called wort.
Lautering
The wort is separated from the solid remnants of the grains (called spent grains) in a process called lautering. The liquid wort is drained off from the mash tun, leaving the spent grains behind.
Boiling
The wort is transferred to a kettle and boiled. Hops are added during the boil for bitterness, flavor, and aroma. The boiling process sterilizes the wort, extracts hop flavors and aromas, and helps concentrate the sugars.
Cooling
After boiling, the hot wort must be rapidly cooled to a temperature suitable for fermentation. This is typically done using a heat exchanger, where the hot wort passes through a series of pipes surrounded by cool water.
Fermentation
Once cooled, the wort is transferred to a fermentation vessel, often a fermenter. Yeast is added to the cooled wort, and fermentation begins. Yeast converts the sugars in the wort into alcohol and carbon dioxide, creating beer.
Conditioning
After primary fermentation, the beer may undergo additional conditioning, where it is allowed to mature and develop flavors. This can take place in the same vessel as fermentation (in the case of a uni-tank) or in separate conditioning tanks.
Packaging
Once fermentation and conditioning are complete, the beer is ready for packaging. It can be packaged in cans, or kegs.
Distribution & Enjoyment
Packaged beer is then distributed to retailers, bars, restaurants, and consumers, where it can be enjoyed responsibly.