mash

brewing

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Last updated

June 30, 2026

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Mashing is a crucial step in brewing beer and producing distilled spirits. Its primary purpose is to convert grain starches into fermentable sugars. This is achieved by mixing milled grains (grist) with water in a vessel called a mash tun, typically at temperatures between 62 to 72 °C (144 to 162 °F).12

During mashing, enzymes naturally present in malted grains break down starches into sugars. Other starchy materials like corn or wheat can also be added. The resulting sugary liquid is called wort, which is then separated from the spent grains. Different mashing techniques, such as infusion or decoction mashing, are used depending on the type of malt and desired outcome. This process is fundamental for creating the alcohol through subsequent fermentation by yeast.132

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brandy
…wine or a fermented fruit mash. The term used alone generally refers to the grape product; brandies made from the wines or fermented mashes of other fruits are commonly identified by the specific fruit name. With the exception of certain fruit types, known as white types, brandies are usually aged.…
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…wine or a fermented fruit mash. The term used alone generally refers to the grape product; brandies made from the wines or fermented mashes of other fruits are commonly identified by the specific fruit name. With the exception of certain fruit types, known as white types, brandies are usually aged.…
Read More