Brewing uses yeast to convert sugars into alcohol and carbon dioxide through fermentation. Mashing is the process of steeping malted grain(malt) into hot water to create fermentable sugars. Mashing requires a temperature between 60-70 degrees Celius. The enzymes in the grain breaks down into fermentable sugar molecules, and non-fermentable starch-like molecules known as dextrin. The sugars are converted to alcohole, and the Dextrins provide mouthfeel and sweetness(sometimes) in the beer. The wort is run off from the mash during a process known as “sparging" and contains the protiens, sugars, dextrins, and other molecules which are carried into the final beer. The wort is boiled with hops then cooled to near room temperature and yeast is added to begin the fermentation process.