During this process, starches in the malt are broken down into fermentable sugars. Once this conversion is complete, the sweet liquid now called wort is drained into the brew kettle . When the proper volume of wort has been collected, the solution is brought to a boil, and hops are added at various points. At the end of the boil, the wort is whirlpooled to separate the spent hops and other by-products known as trub . Once the trub has settled, the clear hot wort is rapidly cooled through two heat exchangers and pumped into a fermenting tank .
Yeast is added here, and fermentation begins.
Excessive CO2 is allowed to vent from the tank until fermentation is nearly complete. Next the beer is slowly cooled to close to freezing, allowing yeast to settle out and the beer to reach its peak flavor. Finally, the fully conditioned beer is lightly filtered into a serving tank , hooked to the draft system, and poured fresh into your glass.