What does the term "mashing" refer to in the brewing process?

The term "mashing" refers to the critical step in the brewing process where crushed grains, typically malted barley, are soaked in warm water. This process activates enzymes present in the malt that convert the starches in the grains into fermentable sugars. The temperature of the water is carefully controlled, usually between 150°F to 160°F (65°C to 70°C), to optimize the enzymatic activity. By soaking the grains, the enzymes break down complex sugars into simpler sugars, which can later be fermented by yeast to produce alcohol.

This step is essential because the sugars extracted during mashing are the primary source of fermentable material that will create the alcohol and flavors in the finished beer. Mashing typically takes about 60 to 90 minutes, and after this process, the resulting liquid, known as wort, is drained from the grain bed and is then boiled with hops before fermentation begins. Understanding mashing is vital for brewers, as the efficiency of this process significantly impacts the final product's flavor profile, body, and alcohol content.