It all starts with malt mashing when water and malt are mixed in a special can with a certain temperature regimen.
将泉水和麦芽混入一个温度恒定的特制的罐中时，便开始酿造的第一步——粉碎麦芽。
They are mixed with water and incubated in a process called mashing. The insoluble material is then removed to yield the wort, a clear liquid containing fermentable sugars and other simple molecules.
它们与水混合并且在糖化工艺中经过一段时间的培养，然后将不溶性的物质除去以得到糖化醪，它是澄清液并含有可发酵糖和其它简单分子。
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