The beer-making process begins with malting. Barley grains, the primary ingredient, are soaked in water to initiate germination. This phase activates enzymes essential for converting starches into fermentable sugars. Once germination reaches the desired level, the grains are dried in a kiln to halt further growth and preserve their enzymatic activity. The temperature and duration of drying influence the malt's flavor profile, ranging from light and sweet to dark and robust. Specialty malts may be roasted to add depth to certain beer styles.

After mashing, the wort is separated from the spent grains in the lautering phase. This involves draining the mixture through a slotted false bottom in the lauter tun. To maximize sugar extraction, hot water is poured over the grain bed in a process called sparging. The collected wort is now a clear, sugary liquid ready for boiling. Spent grains are often repurposed as animal feed or composted to reduce waste.

After boiling, the wort is rapidly cooled to a suitable temperature and transferred to a fermentation vessel. Yeast is introduced, initiating fermentation. During this crucial phase, yeast consumes the sugars in the wort, producing alcohol, carbon dioxide, and complex flavor compounds. Fermentation durations vary depending on the beer style, from several days for ales to weeks for lagers. Temperature control is critical to ensure consistent quality.

Before distribution, the beer undergoes filtration to remove any residual yeast, proteins, or sediment. Some breweries may skip or modify this step depending on the desired clarity and style. The filtered beer is then packaged in kegs, bottles, or cans. Many breweries add carbonation during this stage to ensure a perfect level of fizz. Rigorous quality control ensures that every batch meets the brewery's high standards.