In brewing, the act of creating an extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then allowing it to rest at specific temperature ranges in order to activate enzymes that will convert the starches to sugars is called mashing. Mash ingredients are those materials from which these sugars and flavor components can be obtained. These sugars, having been run off from the mash ingredients, will later be converted to alcohol and other fermentation products by yeast in the brewing process.