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From BrewWiki
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The '''boiling''' process takes sweet [[wort]] produced either by [[mashing]] or by adding [[extracts]] to water and boils it for an extended period with [[hops]] to create ''hopped wort''. The wort is normally boiled for 1-2 hours. The hopped wort is then rapidly cooled and yeast is added for fermentation into beer. Boiling the wort is important for the following reasons:
* Boiling sterlizes the wort, killing off any bacteria and preventing infections
* Boiling hops releases critical alpha acids that bitter the beer to offset the sweetness of the [[malt]]. The longer hops are boiled, the more bitterness they will release.
