Mashing

Mashing is a key step in brewing beer where crushed grains, usually malted barley, are mixed with hot water to create a thick, porridge-like mixture. This process activates enzymes in the grains, converting starches into fermentable sugars. These sugars are essential for fermentation, as they provide the fuel that yeast consumes to produce alcohol and carbon dioxide. Mashing also helps extract flavors, colors, and other compounds from the grains. After mashing, the liquid, called wort, is separated from the solid grain material and then boiled with hops to develop aroma and bitterness before fermentation.