To holt germination, the sprouting grains are then dried in hot air. The malted grain is bagged and transported to the brewery where the brewers select proportions and weights of different malts according to specific recipes.
The malted grain, now called grist, is then mixed with Ilkley’s famous soft water in order to release the sugars and flavours. This part of the process is called mashing and takes place in the mash tun.
After approximately 90 minutes the water, or "brewing liquor", is infused with the sugars from the grist and becomes a sweet brown liquid called wort. The spent grist is released back into the food chain for animal feed. The wort is then run off into a large kettle, traditionally called a "copper", where it is boiled with the hops.
Whole hops are used to add bitterness at the beginning of the process and then later to add aroma and flavour. Different varieties of hops are sourced from around the world for different flavours. The hot wort is then transferred through a heat exchanger into the fermenting vessel where the yeast is pitched into the cooled liquid.