The process of mixing crushed malt (and possibly other grains or adjuncts) with hot water to convert grain starches to fermentable sugars and non-fermentable carbohydrates that will add body, head retention and other characteristics to the beer. Mashing also extracts colours and flavours that will carry through to the finished beer, and also provides for the degradation of haze-forming proteins. Mashing requires several hours and produces a sugar-rich liquid called wort.
By Justin Beerber on Mar. 24, 2016