Lautering & Sparging

Now we separate the sweet liquid — called wort — from the used grain. The mash is left to settle until the husks form a bed on top of a screen. That bed is our filter.

The first litres are recirculated until the liquid runs clear. Then we drain it slowly while rinsing hot water through the grain to collect sugar still trapped between the husks. Too slow wastes time; too fast compacts the bed and clogs it.

The spent grain isn't waste. It's excellent cattle feed, and more and more breweries turn it into bread, crackers and flour.