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The boiling process
After mashing , the beer wort is boiled with hops ( and other flavourings if used ) in a large tank known as a " copper " or brew kettle – though historically the mash vessel was used and is still in some small breweries . The boiling process is where chemical reactions take place , including sterilization of the wort to remove unwanted bacteria , releasing of hop flavours , bitterness and aroma compounds through isomerization , stopping of enzymatic processes , precipitation of proteins , and concentration of the wort . Finally , the vapours produced during the boil volatilise off - flavours , including dimethyl sulfide precursors . The boil is conducted so that it is even and intense – a continuous " rolling boil " . The boil on average lasts between 45 and 90 minutes , depending on its intensity , the hop addition schedule , and volume of water the brewer expects to evaporate . At the end of the boil , solid particles in the hopped wort are separated out , usually in a vessel called a " whirlpool ".
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