Mash preparation is a crucial step in brewing and distilling, where grains are mixed with hot water to convert starches into fermentable sugars. This process typically involves crushing the grains, such as barley or corn, and then heating them with water at specific temperatures to activate enzymes. These enzymes break down the starches, resulting in a sweet liquid called wort. After the mash has been prepared, it is usually held at a steady temperature for a period of time to maximize sugar extraction. Once the conversion is complete, the liquid is separated from the solid grain husks, allowing for fermentation to begin in the next stage of the brewing or distilling process.