Ale predominately uses winter barley (more flavour), while lagers mainly use spring barley. The barley is steeped in water to convert the protein into enzymes, for Ale a higher level enzyme is needed.

When the required level is reached the 'green' malt is dried to stop further germination. The temperature will determine the type of malt to be produced, from approximately 60ºC for lager malts to 200ºC for amber, chocolate and black malts. As the heat rises and starch converts to sugars and caramelises, producing dextrin which cannot be fermented by brewer's yeast and can only be used for colour and flavour. Dextrin or dextrose will also impact roundness and flavour, 'body' to beer.

Once in the brewery the malt is milled, and the 'grist' is mixed with liquor (mineral balanced water) to produce a mash. The temperature is critical at this stage to ensure the enzyme converts the starch to sugar. This 'saccharification' takes between one to two hours. The sugars produced are maltose (fermentable) and dextrin (non fermentable). The 'wort' is then pumped to a collecting vessel called an 'underback', before passing into the copper.

At this stage fermenting sugar or invert sugar 95-99% fermentable can be added. The typical amount added will range from 10% to 50% of the wort. As well as aiding fermentation the sugar imparts a flavour profile, aids colour formation (caramelisation in the boil) and can help reduce haze forming nitrogen to clarify the beer. Over use of sugar or a mash with a high level of maltose will produce a thin beer. Dextrose or glucose can be added to produce body and impart a nutty flavour.