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Within the St. Louis plant, the brewery operators crush barley and rice into a powder, which is then mixed with hot water to create a thick mash. Throughout this process, enzymes convert starches into sugars, critical for the fermentation stage to come. The sugary liquid, or wort, is then boiled with hops, delivering the signature taste that Budweiser is known for.
Operators monitor the boiling process closely, as cooking hops at incorrect temperatures could ruin millions of liters of beer. Ensuring the right amount of hops and their proper cooking times is essential to maintaining Budweiser's quality.