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Sparging is usually a slow process where the sugars are washed off the grains. Doing it this way using a sparge bag is probably the most inconvenient and dangerous way to do it, but all home brewers start off with this simple method.

Up until the 10th century, beer production may well have ended here. The wort would be left to cool in the open, picking up natural yeasts, allowed to ferment down and then be drunk.