Across
- 4. Flavour maturation is achieved.
- 5. The grist is placed in a mash tun with boiling water and forms a sweet mash.
- 7. Solid particles are removed from the hooped wort.
- 8. Hops are added and the hopped wort is created.
- 9. The sweet mash is purified. The wort is created.
Down
- 1. Yeast is added converts sugar into alcohol and carbon dioxide.
- 2. Pasteurization increased the shelf life.
- 3. Yeasts ferments in lower temperatures.
- 6. Extract sugars from grinding the malt to form a grist.