The next task is to extract the sugars from the malted barley, which is first ground into grist, a coarse wholemeal flour.

During the mashing process the first ingredient, the barley, meets the second - crystal clear spring water, straight from the Conval Hills.

The Mash Tun is loaded with the mixture of grist and water heated to a temperature of 64ºC. At this temperature the water re-activates the enzymes and ends the conversion of the starch in the grist into fermentable sugars. Altogether three waters are added, gradually getting hotter, to extract the sugars.

The first two waters are drained off, cooled and passed on to fermentation. This butterscotch-coloured liquid is now known as wort. The last fill is used as the first water of the next mash.