Milling & Mashing

The malt is ground in the malt mill and then slightly squeezed so that it can leach out better.

During mashing, the milled malt is mixed into preheated brewing water. In the next step, the mash is heated in the mash pan to different temperature levels, whereby the natural enzymes found in the malt grains convert the water-insoluble starch of the grain into soluble malt sugar.