1. Milling: The kernels are cracked, maintaining the coarseness of the husks while exposing the flour.
2. Mashing: The cracked malt is mixed with hot water which turns the starches into sugar.
3. Lautering: The liquid (sweet wort) is separated from the husks and flows into the kettle.
4. Boiling: The sweet wort is then boiled in the kettle with bitter hops.
5. Whirlpooling: At the end of the boil, the wort is whirlpooled to remove the hops.
6. Fermenting: After the wort is cooled and aerated, yeast is added which transforms the wort into beer.
7. Filtering: Any yeast remaining in suspension is removed.
8. Dispensing: The beer is transported from the serving vessels directly to your glass.