What is the term for the process of extracting sugars from malt?

The term for the process of extracting sugars from malt is mashing. During mashing, malted grains are mixed with hot water, which activates the enzymes in the malt. These enzymes convert the starches in the grain into fermentable sugars. This process is crucial in brewing, as it creates a sweet liquid known as wort, which is then boiled and subsequently fermented to produce beer.

Brewing encompasses the entire process of making beer, including mashing, boiling, and fermenting. Maturation refers to the aging process of beer after fermentation, where flavors develop and harsh characteristics dissipate. Fermenting is the stage where yeast is added to the wort, and it converts the sugars into alcohol and carbon dioxide. Mashing is specifically focused on the extraction of sugars from malt, making it the precise term for this stage of the brewing process.