brassage

Brassage is a traditional method of brewing beer, involving the use of a large, open-topped vessel called a brew kettle. The process begins with the malting of barley, which involves soaking the grain in water to germinate it, then drying it in a kiln. The malted barley is then crushed and mixed with hot water in the brew kettle, a process known as mashing. During mashing, enzymes in the barley convert starches into fermentable sugars.

Once the desired level of sugar extraction is achieved, the wort (the liquid from the mash) is separated from the spent grain using a false bottom or a lauter tun. The wort is then boiled, which not only sterilizes it but also extracts hop flavors and aromas. After boiling, the wort is cooled and transferred to a fermentation vessel, where yeast is added. The yeast consumes the sugars in the wort, producing alcohol and carbon dioxide in the process.

The fermented beer is then conditioned, typically in a cold environment, to allow the flavors to mellow and the carbonation to dissipate. Finally, the beer is filtered, carbonated, and packaged for distribution. Brassage is a time-consuming and labor-intensive process, but it allows for a high degree of control over the brewing parameters, resulting in a diverse range of beer styles.