The document describes the four main steps in beer production: 1) Malting involves using the enzymes amylase and protease in barley to break down starches, 2) Mashing uses hot water between 55-65C to further degrade starches into maltose, dextrin and glucose to create beer wort, 3) Fermentation inoculates yeast at 20-28C for 5 to 10 days to convert sugars into alcohol and carbon dioxide, 4) Maturation and ageing stores the beer between 0-3C.