Wort

Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head retention and flavour.

[2] The first step in wort production is to obtain malt, which is made from dried, sprouted cereal grains, including barley.

Lautering is the next step, which means the sugar-extracted grist or solids remaining in the mash are separated from the liquid wort.

[4] The mixture is then boiled to sanitize the wort and, in the case of most beer production, to extract the bittering, flavour and aroma from hops.

At the end of boiling, the hot wort is quickly cooled (in homebrewing, often using an immersion chiller) to a temperature favorable to the yeast.