How does mashing convert grain starches into fermentable sugars?

Mashing is a critical step in the brewing process designed to convert grain starches into fermentable sugars that yeast can later metabolize into alcohol.123

The process involves mixing milled malt—known as grist—with water in a vessel called a mash tun. By heating this mixture to specific temperatures (typically between 62 and 67 °C or 144 and 153 °F), the starch in the grain gelatinizes, making it accessible for enzymatic action.124

The conversion is driven by amylase enzymes, specifically $\alpha$-amylase and $\beta$-amylase, which are present in the malt. These enzymes catalyze the hydrolysis of starch, splitting the complex carbohydrate molecules into smaller, fermentable sugars such as maltose and dextrose. The resulting solute-rich liquid, called wort, is then separated from the spent grain and is ready for fermentation.135246