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Brew 02

Brewing Process

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.
Created by: Brewlab