On the malting floor the summer barley is soaked for 2 days. After t his, the corn grows on the threshing floor until plumule germinates. The kiln – which dries the germinating malt using hot air – interrupts this growth and the temperature and duration of the process determines the colour of the malt.The malt which is kibbled in a mill is then mashed and purified with spring water and simmer with the hops. The boil determines the ‘original wort’ of the beer, and later the alcoholic content of the beer. All these processes take place in the brewhouse, in which mashing tubs, mashing pans, straining vats and brewing kettles are found. The finished product in the brewhouse is known as wort and this is the precursor to beer. The wort does not yet contain any alcohol, but has all the ingredients - malt, hops and water.