Cicerone Certified Beer Server Practice Test 2025 - Free Beer Server Practice Questions and Study Guide

The process of extracting sugars from grains during brewing is known as mashing. This step involves mixing crushed malted grains with water and heating the mixture. The heat activates enzymes in the malt, which convert the starches present in the grains into fermentable sugars. This sugar-rich liquid is then separated from the solid grain material, resulting in a brew-ready wort that will eventually undergo fermentation.

In contrast, fermentation refers to the stage where yeast converts the sugars extracted from the grains into alcohol and carbon dioxide. Milling involves crushing and grinding the grains to enhance their surface area, preparing them for mashing, but it does not directly involve sugar extraction. Sparging occurs after mashing and involves rinsing the grains with water to extract additional sugars and flavors, but it is not the primary step where sugar extraction happens. Therefore, mashing is the correct term for the extraction of sugars from grains in brewing.