Abstract
Mashing is the process that separates brewing beer from making wine, mead, or cider. It utilizes enzymes present or made by the malt to perform specific tasks such as the conversion of the starch in the malt into maltose. The water used in the mash becomes wort. There is not much difference between mashing that is performed in microbreweries versus that by homebrewers, but the equipment and techniques are a little different based on the scale of the process.
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Mosher, M., Trantham, K. (2017). Mashing. In: Brewing Science: A Multidisciplinary Approach. Springer, Cham. https://doi.org/10.1007/978-3-319-46394-0_6
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DOI: https://doi.org/10.1007/978-3-319-46394-0_6
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Publisher Name: Springer, Cham
Print ISBN: 978-3-319-46393-3
Online ISBN: 978-3-319-46394-0
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