Mashing is the final process of converting any remaining starch into fermentable sugar.
We add hot water to the grist to produce a mixture called “mash.” The combination of heat and natural enzymes from the barley breaks down the starches into fermentable sugars. This process takes place in large kettles called mash tuns.
When the sugar content is just right, we filter the mash to separate the solid husks and germ of the grain from the sweet liquid. The solids, which make nutritious, high-protein animal feed, are sold to local farmers. The sweet liquid, called “wort,” is transferred to another kettle.
We then heat the wort to a boil to clarify it and reduce excess water. We add hops at this stage for their aroma and spiciness, and to balance the sweetness.
After boiling, the wort is strained, cooled and transferred to a fermentation tank.