The mash process is a crucial step in brewing and distilling, where crushed grains, such as barley or corn, are mixed with hot water. This mixture, known as the mash, activates enzymes that convert starches in the grains into fermentable sugars. The temperature and duration of this process can significantly affect the flavor and alcohol content of the final product. After the mash is prepared, it is typically held at specific temperatures to optimize enzyme activity. Once the sugars are extracted, the liquid, called wort, is separated from the solid grain husks. This wort is then used in fermentation to produce beverages like beer or whiskey, involving additional processes and ingredients.