The malted grains are crushed to create a mash. Hot water is then added, and the mixture is heated to activate enzymes that convert starches in the grains into fermentable sugars.
The mash is transferred to a lauter tun, where the liquid, now called wort, is separated from the solid grain husks. This can involve rinsing the grains with additional hot water to extract as much sugar as possible (a process called sparging).
The wort is boiled for about 60 to 90 minutes, during which hops are added. Hops contribute bitterness, flavor, and aroma to the beer. The boiling process also sterilizes the wort and helps to concentrate flavors.
After boiling, the wort needs to be cooled rapidly to a temperature suitable for fermentation, typically between 65°F and 75°F (18°C and 24°C) for ales, or around 50°F (10°C) for lagers. This is often done using a heat exchanger.
The cooled wort is transferred to a fermentation vessel, and yeast is added (pitched). The yeast consumes the sugars in the wort and produces alcohol and carbon dioxide. This primary fermentation usually takes one to two weeks.
After primary fermentation, the beer is conditioned for several weeks to months. This can take place in the same fermentation vessel or in separate conditioning tanks. This stage allows flavors to mature, unwanted compounds to settle, and carbonation to develop.
Options: Kegs or Bottles. The finished beer is packaged for distribution and sale. Proper sanitation is crucial during this stage to prevent contamination.
Throughout the brewing process, various tests and tastings are conducted to ensure the quality, flavor, and stability of the beer.