2 nd ▁floor ▁to ▁extract ▁the ▁mal to se ▁sug ars ▁and ▁other ▁st archy ▁components ▁of ▁the ▁gr ist . ▁This ▁produces ▁a ▁sweet , ▁stick y ▁liquid ▁called ▁w ort . ▁The ▁process ▁is ▁begun ▁early ▁in ▁the ▁morning ▁on ▁a ▁bre wing ▁day ▁and ▁takes ▁a ▁couple ▁of ▁hours . ▁This ▁time ▁allows ▁st arch es ▁from ▁the ▁m alt ▁to ▁convert ▁to ▁sug ars ▁that ▁can ▁be ▁fer ment ed . ▁The ▁w ort ▁is ▁la uter ed ▁or ▁run ▁off ▁for ▁bre wing ▁and ▁then ▁sp arg ing , ▁sp ray ing ▁the ▁dra ined ▁m ash ▁from ▁above ▁with ▁more ▁hot ▁liqu or ▁for ▁a ▁couple ▁more ▁hours , ▁extract s ▁the ▁remaining ▁sug ars . ▁ ▁Wort ▁is ▁allowed ▁to ▁run ▁down ▁into ▁the ▁bre w ▁co ppers ▁or ▁k ett les ▁on ▁the ▁ 1 st ▁floor . ▁These ▁are ▁he ated , ▁originally ▁by ▁fires ▁beneath ▁them . ▁To ▁give ▁better ▁temperature ▁control , ▁these ▁too ▁are ▁now ▁usually ▁he ated ▁by ▁steam . ▁Their ▁temperature ▁is ▁gradually ▁raised ▁to ▁bo iling ▁point ▁as ▁the ▁w ort ▁is ▁slowly ▁run ▁in . ▁H ops ▁are ▁now ▁added . ▁The ▁precise ▁type ▁of ▁h ops ▁and ▁even ▁the ▁time ▁at ▁which ▁they ▁are ▁added ▁are ▁cru cial ▁factors ▁in ▁the ▁taste ▁of ▁particular ▁be ers . ▁Once ▁all ▁the ▁w ort ▁is ▁in ▁the ▁co pper , ▁bo iling ▁proceed s ▁to ▁extract ▁the ▁bitter ▁flav ours ▁from ▁the ▁h ops ▁for ▁an ▁hour ▁or