This, as you will remember, is the way in which the saliva acts upon starch.

So far no very great harm has been done, only sprouted grain, though very sweet, is not so good to eat as grain which has not sprouted.

Nature intends the sugar to be used as food for the little sproutlet; but the brewer wants it for another purpose, and he stops the growth of the plant by drying the grain in a hot room.
~12.~ The next thing the brewer does is to grind the sprouted grain and soak it in water.

The water dissolves out the sugar.

Next he adds yeast to the sweet liquor and allows it to ferment, thus converting the sugar into alcohol.