{ Brew Kettle }

3) At the end of the mash, the sweet liquid, called wort, is drawn off the bottom of the mash tun and transferred to the brew kettle in a process called lautering. Once in the brew kettle, the wort is brought to a boil. Hops, used for aroma and flavor, are added at various points ranging from mid-boil to 2 1/2 hours.

After the boil, the sterile wort is whirl-pooled and left to settle for a brief period of time. This process helps clarify the wort.