Which process converts starches to sugars in brewing?

Which process converts starches to sugars in brewing?

• A. Mashing
• B. Malting
• C. Lautering
• D. Brewing

Answer: (A)

During mashing, milled malt is mixed with hot water to activate the grain’s enzymes and break down starches into simpler, fermentable sugars. This enzymatic conversion is what creates the wort that yeast will later ferment into alcohol. The enzymes responsible come from malting, the earlier step that develops them in the grain. Lautering is the step that separates the liquid wort from the solid grain, and brewing refers to the overall process, including boiling, fermenting, and packaging. So the process that converts starches to sugars is mashing.

During mashing, milled malt is mixed with hot water to activate the grain’s enzymes and break down starches into simpler, fermentable sugars. This enzymatic conversion is what creates the wort that yeast will later ferment into alcohol. The enzymes responsible come from malting, the earlier step that develops them in the grain. Lautering is the step that separates the liquid wort from the solid grain, and brewing refers to the overall process, including boiling, fermenting, and packaging. So the process that converts starches to sugars is mashing.