MODULE 06 · 8 MIN
Mashing and Extracting Sugars
In the mash tun, grist meets warm water. Enzymes convert starch into soluble sugars, and the sweet liquid—wort—is drawn away. Several waters at controlled temperatures may be used to recover extract efficiently without damaging enzyme activity too early.
Clear and cloudy wort strategies can influence the nutrients and solids entering fermentation, with possible effects on flavour development. Spent grain retains useful nutritional value and is often reused as animal feed or in other circular processes.
Key ideas
Mashing converts starch into fermentable sugar.
The sugary liquid is called wort.
Temperature control protects useful enzyme activity.
Glossary
- Wort
- The sugary liquid produced during mashing.
- Spent grain
- Solid cereal material remaining after extraction.
Three-question self-check
Pause before moving on.
1. Can you explain: Mashing converts starch into fermentable sugar.
Mashing converts starch into fermentable sugar.
2. Can you connect: The sugary liquid is called wort.
The sugary liquid is called wort.
3. Can you define “Wort” in your own words?
Temperature control protects useful enzyme activity.
Sources & further reading
- SWA — How Scotch Whisky is madeScotch Whisky Association
Last reviewed: 2026-08-09