 Lautering is the next step, which means the sugar-extracted grist or solids remaining in the mash are separated from the liquid wort.In homebrewing, the use of grain malt (including milling and mashing) can be skipped by adding malt extract to water to make wort.The mixture is then boiled to sanitize the wort and, in the case of most beer production, to extract the bittering, flavour and aroma from hops.