The enzymes created in the malting stage are awakened by mixing with batches of increasingly hot water in a vessel known as a mash tun. This process transforms the starch in the barley grains into a sugary liquid known as wort (wash).
The wort is cooled and pumped into vessels known as washbacks - these can be wooden or stainless steel. Here yeast is added which feeds on the sugar and creates carbon dioxide and alcohol. After two days fermentation a beer like alcoholic liquid is created with a strength of around 7-8% abv.
The mashing and fermentation processes are similar to those used for malt whisky.