This grist is mixed with hot water to form a mash. The mash is left at a temperature of about 65°C for up to an hour during which the enzymes that were developed in the malting process break down the starches into fermentable sugars.
The sweet mash is drained leaving behind the spent grains and the liquid, now called wort, is moved to the kettle.
The wort is boiled and hops are added. The insoluble alpha acids in the hops isomerise, producing the bitterness in the beer.
The now hopped wort is transferred to a whirlpool which separates the hop residue and excess proteins, known as trub, before the being rapidly cooled on its way to the fermenter.
Fermentation / conditioning
Yeast is added to the wort, which metabolises the sugar and produces alcohol, carbon dioxide and a range of compounds that add to beer’s its flavours. Following fermentation a maturation process takes place in which the beer conditions and the flavours develop.
Depending on the brewery and beer style, the beer can go through a variety of processes on its way through the packaging line including filtration and pasteurisation before it is bottled, kegged or canned.
This diagram explains The Monk Brewery process:
Article Credits: CBIA