After harvest, the hops are dried, baled, and shipped to the brewery. Barley, a grain similar to wheat, serves as the basis of most beers. This activates enzymes that start to convert starches in the kernel into simple sugars, primarily maltose. This malted barley is then dried. Maltsters roast some malt to produce darker colors and flavors that vary from biscuitlike to burnt.
Brewers combine ingredients in many combinations to produce different types and flavors of beer.
First the brewer combines the malt and other grains with hot water to produce a mash. This converts the complex starches of the grains into simple sugars that can be fermented by yeast. Mashing yields an amber, sugar-filled liquid called wort. Next the brewer boils the wort for 60 to 90 minutes. Hops added at various times during the boil produce different characteristics such as bitterness, flavor, and aroma.