The function of grinding is to break down the malt grains to enable the action of enzymes during mashing.

The ground malt is added to the preheated water to activate the enzymes and convert the starch into smaller, fermentable sugars.

The objective of this step is to separate the wort (liquid) from the grains (bagasse) and extract as much of the fermentable sugars as possible.

Boiling serves to sterilize the wort and eliminate substances that can bring unpleasant flavors and aromas to beer, in addition to being responsible for bringing bitterness to beer, through the isomerization of hops.

The separation of the trub, an agglutinate of proteins and other impurities that must not go to the fermenter, is done through the realization of Whirpool, a whirlpool generated by the circular movement of the wort with the use of the beer shovel, concentrating the trub solids in the center of the pan.

When switching off the boiling pan, we must cool the wort as soon as possible. The wort can be cooled by using an immersion, plate or counterflow heat exchanger (Chiller).

With the wort cooled, brazing is finished… Now it's time to inoculate the yeast and let the yeasts do their work! During fermentation yeasts will convert sugars to carbon dioxide (CO2) and alcohol, and the result is OUR BEER!