The making of beer is an impressive biochemical process.

In the first stage, the malted barley is smashed, then fed to a mash-tun where water is added at a precise temperature. This mixture of crushed malt and water is called mash. During the mashing process, enzymes in the malt convert starch in the malt to fermentable and unfermentable sugars. Fermentable sugars are converted to alcohol and carbon dioxide during fermentation. Unfermentable sugars help give the beer body and mouth feel.

Once this conversion process is complete, the mash is lautered to separate the sweet liquid (wort) from the spent grain material. The wort is then boiled in a steam jacketed brew kettle where it is sterilized, concentrated, and hops are added to make a pleasant flavor and aroma. The spent grain is typically used as animal feed for neighboring farms. Once the boiling process is complete, hop material and protein sediments are removed in the whirlpool process. The wort is then cooled down to a temperature, usually less than 68° Fahrenheit, so yeast can be added for fermentation. To cool down the wort, wort chillers are used, usually a glycol chiller.

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