The grist then drops from the grist case into the mash tun, mixes with hot water and rests for one and a half hours. The wort is boiled with hops in the brew kettle, giving the wort bitterness and aroma.
Yeast digests sugar in the wort producing alcohol.
This changes the wort to beer. The beer is then slowly chilled and allowed to age or condition for 10 to 14 days. This mellows the beers flavor. The filter removes yeast which did not settle out during conditioning.