We mix the water with the malted barley.
The goal is to turn the starch into fermentable sugars. A magical moment...
We recirculate the wort produced by the mash. The goal is to “clean” the wort of impurities so that they don’t affect fermentation.
The wort is boiled for a determined amount of time. Hops are added to provide flavours and aromas as well as to sterilise the wort.
After the wort is boiled it must be cooled as quickly as possible.
This is when we add yeast to the wort in order to metabolise the sugars, the moment we turn the wort into beer. Olé, olé, olé!
This is the period (the amount of time varies) during which the beer rests and clarifies through a physical process of separation and precipitation.
After fermentation and conditioning everything depends on the style we choose: it can either be bottled or kegged for enjoying alone or in excellent company.
And this is how enjoying the taste of a good craft beer is made possible.