All-grain brewing

All-grain brewing is a method of making beer that uses whole grains, typically malted barley, instead of malt extract. In this process, the grains are mashed with hot water to convert their starches into fermentable sugars. After mashing, the liquid, now called wort, is separated from the solid grains, boiled with hops for flavor, and then cooled before yeast is added for fermentation. This technique allows for greater control over the flavor, color, and strength of the beer, leading to a wide variety of styles and tastes. All-grain brewing requires more equipment and skill than extract brewing.