FROM GRAIN TO GLASS
Follow each step to understand how simple ingredients become complex, delicious beer
The brewing process begins with mashing, where crushed malted grains are mixed with hot water in the mash tun. This activates enzymes that convert starches into fermentable sugars.
Temperature: 148-158°F (64-70°C)
Duration: 60-90 minutes
Key Goal: Extract fermentable sugars and create the sweet liquid called wort
After mashing, the liquid wort is separated from the grain husks through lautering. Hot water is then sprayed over the grains during sparging to extract remaining sugars.
Temperature: 168-170°F (76-77°C)
Duration: 60-90 minutes
Key Goal: Maximize sugar extraction while maintaining clarity
The wort is brought to a vigorous boil, where hops are added at different times to contribute bitterness, flavor, and aroma. Boiling also sterilizes the wort and concentrates flavors.
Temperature: 212°F (100°C)
Duration: 60-90 minutes
Key Goal: Sterilize wort, extract hop compounds, and drive off unwanted volatiles
After boiling, the wort must be rapidly cooled to fermentation temperature. The whirlpool separates hop matter and proteins, creating a compact cone of sediment called trub.
Target Temp: 65-70°F for ales, 45-55°F for lagers
Duration: 20-40 minutes
Key Goal: Cool quickly to prevent contamination and prepare for fermentation
Yeast is pitched into the cooled wort, beginning the magical transformation. Yeast consumes sugars and produces alcohol, CO2, and flavor compounds. This is where beer truly comes alive.
Temperature: 65-75°F for ales, 45-55°F for lagers
Duration: 1-3 weeks
Key Goal: Convert sugars to alcohol while developing desired flavor profile
After primary fermentation, beer is conditioned to allow flavors to mature and mellow. For some styles, dry hopping occurs here to add intense aroma without bitterness.
Temperature: 32-50°F (0-10°C)
Duration: 1-4 weeks
Key Goal: Refine flavors, increase clarity, and carbonate naturally
The final step! Beer is transferred to kegs, bottles, or cans. Carbonation is adjusted, and the beer is sealed to maintain freshness. Now it's ready to share with the world.
Temperature: 32-38°F (0-3°C)
CO2 Volumes: 2.2-2.8 for most styles
Key Goal: Preserve quality and deliver fresh beer to consumers
Small changes make big differences
Precise temperature management throughout the process affects enzyme activity, hop utilization, yeast performance, and final flavor. Even a few degrees can transform your beer.
When you add ingredients, how long you boil, and fermentation duration all impact the final product. Master brewers develop an intuitive sense of perfect timing through experience.
Water makes up 90-95% of beer and its mineral content dramatically affects flavor. pH, hardness, and mineral balance must be adjusted for each beer style.