Milling involves the process of getting the source of starch ready for brewing. In this stage, the brewer crushes the malted barley or any other brewing grain. Milling exposes the starchy part of the grain that is converted into the fermentable sugars.
On the other hand, if the crush is too coarse, the brewer will not get enough starch from the grain. After the grain has been crushed, it is placed into a mash tun, an insulated vessel that supports the mashing process. The crushed brew grain is then mixed with hot water. The temperature in this water activates the enzymes in the barley, which convert starch into sugar.
Ideally, the enzymes in malted barley are alpha-amylase and beta amylase. The different enzymes that convert starch into sugar function under various temperatures. For this reason, the brewer regulates the temperatures to the optimal range required to get the enzymes working. If the brewer does not control the temperature, he or she might not get the desired conversion. This is because high temperatures might denature the enzymes while low temperatures might deactivate the enzymes.
On the other hand, regulating the temperatures in a mash tun dictates the type of sugar a brewer will get. For instance, when the brewer raises the temperature to a range of between and degrees Fahrenheit, he or she activates the alpha enzymes that produce a brew with a sweet taste.
When the temperatures are moderated to range between and degrees Fahrenheit, the beta enzymes are activated, and the result is a highly fermented sugar, hence a dry beer. Hungry for more? Sign up for the First We Feast Newsletter. Step 1: Milling the grain Beginning In the brew house, different types of malt are crushed together to break up the grain kernels in order to extract fermentable sugars to produce a milled product called grist. Step 2: Mash Conversion The grist is then transferred into a mash tun, where it is mixed with heated water in a process called mash conversion.
Step 3: Lautering The mash is then pumped into the lauter tun, where a sweet liquid known as wort is separated from the grain husks. Step 4: The boil The wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before the hops are added.
We can be proud of beer made in Canada because our manufacturing processes are carefully controlled and strictly supervised.
Every ingredient used in brewing is approved by Health Canada , and regular brewery inspections happen at both the provincial and federal levels. In other words, beer made here is so great because teamwork makes the dream work. Collectively, we make sure of it. So the next time you sit back to sip some suds, raise your glass for all the hard, technical work that goes into brewing. Please manage your cookie choices by switching the consent toggles on or off under the Purposes below.
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Find Your Closest Store. Home Articles Beer How is beer made? When we brew a beer, we are preparing a certain amount and variety of grain to produce those sugars, and then adding yeast so they can feast and create alcohol. If you can wrap your head around that, you can grasp the concept of brewing. Think of hops , that other essential brewing ingredient, like seasoning, stabilizing the brew and adding flavor. To get a little deeper into brewing, here is a breakdown of the basic steps, with a few key terms:.
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