Newton scientist teaches beer brewing ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page John Tlumacki/Globe Staff While waiting for his brew pot to heat up to 150 degrees, Sam Fogel pours roasted barley seeds into a grain bag, made of a fine mesh like cheesecloth. John Tlumacki/Globe Staff The grain bag steeps like tea for 20 minutes and the temperature must stay about 150 degrees. After the grain bag comes out, the brew is called “wort." John Tlumacki/Globe Staff After bringing the wort to a boil, Fogel adds syrupy malt extract. John Tlumacki/Globe Staff Fogel uses prepackaged hops for this recipe because he is going for a German-style lager. The hops are added to the boiling wort. John Tlumacki/Globe Staff The wort must be cooled quickly and then poured into the 5-gallon fermenter. John Tlumacki/Globe Staff A hydrometer can be used to help calculate the alcohol content. John Tlumacki/Globe Staff After the yeast goes in, the lid and airlock are secured. Let the fermentation begin!