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From BrewWiki
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The '''boiling''' process takes sweet [[wort]] produced either by [[mashing]] or by adding [[extracts]] to water and boils it for an extended period with [[hops]] to create ''hopped wort''. The [[wort ]] is normally boiled from for 1-2 hours. The hopped wort is then rapidly cooled and [[yeast ]] is added for [[fermentation ]] into beer. Boiling the wort is important for the following reasons:
* Boiling sterlizes the wort, killing off any bacteria and preventing infections
* Boiling hops releases critical alpha acids that bitter the beer to offset the sweetness of the [[malt]]. The longer hops are boiled, the more bitterness they will release.
* Boiling vaporizes many undesirable compounds that can cause off flavors and aromas
* Boiling causes coagulation of undesirable proteins in the wort, allowing them to fall out during cooling
[[Category:Processes]]
[[Category:Glossary]]
[[fr:Ébullition]]
