are concentrated solutions of sweet wort predominantly mashed from malted barley but can also include adjuncts and in some cases brewed hopped wort. The wort is then evaporated in a vacuum or under reduced atmospheric pressure using the lowest heat possible (below 50°C, 122°F) to minimize any adverse effect on color and flavor. Extracts can be produced to a wide range of standards in regard to sugar profile, protein content, and enzyme activity and can be formulated to produce specific styles of beer.

Starting from a high-gravity mash, the wort is then concentrated to between 75% and 85% solids with a specific gravity of between 1.400 and 1.450 and therefore has the advantage of being stable, protected from microbial growth at room temperature.

Packaging options vary from small cans to 20-l (5-gal) pails through drums and totes up to full tanker loads. Some extracts are dried and can be shipped as flakes or powders in sealed 25-kg (50-lb) bags.

Extracts are used exclusively in some small breweries and brew-on-premise operations, sometimes with the addition of small amounts of grain. They are also widely used by amateur brewers. Larger operations will use them as a supplement or production aid to ensure consistency and quality of wort produced through normal brewing practices. Breweries such as those on U.S. military bases in remote locations use them for their convenience and ease of use to produce consistent and high-quality beers.