All-grain is a term used in the brewing industry to refer to grains that have not been processed or distilled before. The term, sometimes referred to as whole-grain brewing, is used to differentiate the traditional method of brewing from extract brewing. All-grain brewing involves using malted barley to extract starches which are then converted into sugars through a process called mashing. However, there are various synonyms for the term "all-grain" that can be used interchangeably. These include full-mash brewing, pure-malt brewing, all-malt brewing, and true-grain brewing. Regardless of the synonym used, all-grain brewing method is considered to produce the best quality beers with richer flavors and aromas.