German Beer & Brewing Terms

In the mash tun there is the mixture of mash grind and water.

Mash is a mixture of crushed malt and water which is transferred from the mash tub to the mash pan.

Mash is cooked in a mash pan. This cooking procedure causes the starch to change into sugar, dissolves protein and releases flavoring elements and vitamins.

Grain is made into malt in a malting house. The brewing grain is moistened causing it to soften and then it begins to sprout. The sprouting process is arrested by adding heat to the green malt. The resulting malt can then be used in the brewing process for the production of beer.

Post fermentation or ripening takes place in the aging cellar where the "green beer" ripens at about 0°C/32°F.