The filtered mash is brought to the boil for between one to two hours and at this moment, hops are added in several stages. The choice of the precise moment for the addition of the hops is a determinant factor in obtaining the beer desired.

Hops, thanks to their high tannin content, make beer resistant to oxidation and thus more stable. Furthermore, they give beer a less sweet and more pleasant taste. It is in fact, hops that truly distinguish one beer from another, varying as they do from bitter to aromatic and to the almost fruity.

With a cooking that lasts between an hour and an hour and a half, the mashing process is finished.