Germination of cereal grains to mobilize enzymes and make starch available for digestion.

Digestion of starch to fermentable and non fermentable sugars and protein to peptides and amino acids.

Conversion of sugars to ethanol, carbon dioxide, energy and flavours.

Maturation of fermented beer to aid clarification and modify flavour balance.

Heating of the wort to precipitate protein, stabilize flavours and convert alpha acids to bitter iso alpha acids.

Addition of materials to enhance sedimentation of yeast and protein-polyphenol materials.

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Brew 02

Brewing Process

Term	Definition
Malting	Germination of cereal grains to mobilize enzymes and make starch available for digestion.
Mashing	Digestion of starch to fermentable and non fermentable sugars and protein to peptides and amino acids.
Fermentation	Conversion of sugars to ethanol, carbon dioxide, energy and flavours.
Conditioning	Maturation of fermented beer to aid clarification and modify flavour balance.
Boiling	Heating of the wort to precipitate protein, stabilize flavours and convert alpha acids to bitter iso alpha acids.
Fining	Addition of materials to enhance sedimentation of yeast and protein-polyphenol materials.