Malting – barley grains are soaked in water for 2 days
Kilning – germinated barley seeds heated slowly to 80 degrees Celsius
Mashing – grist (crushed barley grains) mixed with warm water for 1 hour
Boiling of wort – boiling extracts hop flavor, coagulates proteins
Hops – dried hop flowers are added for pungent aroma
Fermentation – yeast strains convert sugar into ethanol
Finishing, ageing, maturation and carbonation – beer is stored at low temperature – carbonation is achieved through cooling, clarification, filtration, and packaging