Beer – how to brew

Mashing and boiling

A mixture of grains is stewed at 65C for an hour. This extracts fermentable sugars, and the bag can then be lifted out. The liquid or “wort” is then boiled for about an hour, concentrating the sugars and removing some impurities.


Beer is grains, yeast and hops, a dried flower which fine tunes the taste of the beer. You get more bitterness if you add hops during the boiling, more aromas when you add them later or afterwards, like these American Mosaic pellets.