Malt

Blonde, brown or black, yellow or amber light, sugary or spicy - brewing malt (mainly barley, but also wheat, rye, etc.) gives its flavor and color to the beer. To produce malt, grains are soaked in water until they germinate and then are dried. This malt is used to produce the wort.

 

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After the mashing the liquids are separated from the residual solids in a stage called lautering. This is a critical step in the brewing process.