In beer making, barley and in addition to this, rice or corn are used as a secondary grain that supports fermentation.

As the first step in beer making, barley is soaked and left to germinate for 2-3 days. During germination, which is carried out in a funnel-shaped tank, water is filled to completely cover the barley for 2-3 hours and during this period, air is given into the water in order not to stop the activity of aerobic enzymes. The water is then drained and the barley pulp is kept wet for another 2-3 hours. This process is repeated until the end of the germination period.

During germination, enzymes that convert starch into dextrin and maltose are released. After germination, the barley is dried and the grass called malt sprouts are separated. The remaining part is malt, which is crushed and diluted, and to support fermentation, an auxiliary grain consisting of rice or corn is added and gradually heated to 75 °C to provide the activity of various enzymes. The main enzyme activity occurs in this stage called "mashing" and almost all of the starch in the grains is converted into maltose and other sugars. After the "mashing" process, wet barley pulp remains. Hops are added to give the beer its typical smell and taste.