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Malt.
Brewing begins with raw barley, wheat, oats or rye that has germinated in a malt house.
Mashing.
The first step in the beer-making process is mashing, in which the grist, or milled malt, is transferred to the mash tun.
Infusion vs. Decoction Mashing.
Water is combined with the grist in one of two ways, infusion or decoction.
Lautering.
Lautering is the process of separating the wort from spent grain as efficiently as possible.
Boiling.
Once a brewer has wort, it is sterilized through a boiling process in a brew kettle, which halts enzyme activity and condenses the liquid. During the boil, which typically lasts from 60 to 120 minutes, hops are added.
Hopping.
The qualities of aroma, taste and bitterness that hops impart to beer depend on what point they are added. Hops can be added early in the boil for bittering, with more time boiled resulting in more bitterness. They can be added mid-boil for flavor, or late boil for flavoring and aroma.
Whirlpooling.
Once the boil is complete, the whirlpool phase further clarifies the wort by removing protein and hop solids through settling. These solids are known as trub.
Fermentation.
Wort is transferred to a fermentation vessel and the yeast is pitched, or added.
Conditioning.
During the conditioning process for ales and lagers, the beer will mature and smooth, and by-products of fermentation will diminish.
Packaging and Carbonation.
Once the beer has fermented, it must be kegged or bottled and carbonated, either naturally or by force. Force carbonation involves adding CO2 to a container under high pressure, forcing it to be absorbed into the beer.
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Tasting the final product begins, THIS IS THE FUN PART. TRY THE FINAL PRODUCT.
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