Malt - Barley is first soaked in water for 5 to 7 days. At this time the grain germinates and produces amylases (enzymes that degrade starch to glucose) and proteases (enzymes that break down proteins). These enzymes are essential for the brewing process. Amylase provides sugar for the yeast fermentation and the proteases solubilize compounds in the grain and hops are important for the quality of the beer. The germinated malt is then dried and crushed.

Mash - Mashing solubilizes the starch and other flavors in the grain and extracts flavors and preservatives for the beer. The prepared malt is suspended in water mixed with boiled malt adjuncts (other grains, carbohydrates and sugars that provide a source of starch to be converted to sugar). This mash is then incubated at 65-70°C for a short time to allow the amylase to break down the starch to glucose. The temperature is raised to 75°C to inactive the enzymes and then allowed to settle. Insoluble matter sinks to the bottom and serves as a filter as the liquid (now called wort) is taken from the container.

Boiling with Hops - Hops and wort are combined and boiled for 2.5 hours. The liquid is removed and ready for fermentation. Boiling with hops serves several purposes -

Fermentation - Fermentation begins by adding the brewers yeast Saccharomyces carlsbergensis to the wort. The starter culture is usually obtained from the previous batch of beer and is added at a very high concentration (500 g per 120 lit). Fermentation is at a low temperature between 3.3 and 14°C for 8 to 14 days. At this time the glucose in wort is converted to ethanol and CO2. Other compounds in the wort are also fermented to add to the characteristic flavor of beer.

Aging - The fermented wort (green beer) is aged at 0 °C for weeks or months depending on the brewer. At this time the yeast settle to the bottom of the vessel, bitter flavors are mellowed and other compounds are formed that enhance flavor.

Finishing - The beer is now prepared for packaging. This involves filteration, pasteurization, carbonation to 0.45 to 0.52% CO2 and clarification. All of these processes depend upon the beer being made and each brewery will specialize the fermentation, aging and finishing of their beer. This is often the inspiration for various advertising done by the brewery.