The Production Process
Mashing is the process of combining a mix of milled grain (typically malted barley or wheat), known as the “grain bill”, and water, known as “liquor”, and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars in a natural process to create a malty liquid called wort. By controlling the process – temperature, timing, and PH, you can control the type of sugars created, the alcohol level, residual sweetness level, and how much body the beer will have.
We transfer the sweet mixture called wort into a tank called the Lauter Tun. This is actually a giant sieve in which the separation of the extracted wort occurs. In most breweries, the malt mixture goes through a process of spraying with hot water to bring out as much of the sugars and flavors as possible. The outputs from this process are the clear Wort, and spent grains that are removed for later use by cattle farms as food.