<prompt> Hlahisa sebopeho sa mokhoa oa ho ritela biri.nan  <response>: Instruction in English: Generate the structure of a beer brewing process. . Response in English: Here is an outline of a typical beer brewing process:1. Milling: The first step involves milling the grains to crack open the kernels in order to expose the starchy endosperm parts, which will be used to obtain fermentable sugars during the mashing stage. 2. Mashing: Crushed grains are then mixed with heated water in a special cooking vessel called a mash tun, which activates enzymes in the grains, converting their starches into fermentable sugars maltose. 3. Lautering: After the mash has been cooked, its drained and rinsed in a process called lautering, which separates the sugary liquid, called wort, from the spent grains.4. Boiling: The wort is then transferred to a boiling kettle, where it is boiled and hops, the plant that gives beer its bitterness and flavor, are added to it at certain intervals. 5. Cooling and Aeration: After boiling, the wort is rapidly cooled, usually with a large heat exchanger, and aerated, as oxygen is required for the yeast to reproduce and ferment the wort in the next stage.6. Fermentation: The cooled and aerated wort is then transferred to a fermentation tank, where yeast is added to it to start the fermentation process. During fermentation, yeast converts the maltose sugars into alcohol and carbon dioxide, essentially creating beer. 7. Conditioning: After fermentation, the beer is then moved to a conditioning tank, where it is stored for several days or weeks, allowing the flavors to develop and any remaining yeast or solids to settle to the bottom of the tank. 8. Filtration and Carbonation: After conditioning, the beer is usually filtered to remove any remaining yeast or other particles, and then carbonated by injecting it with carbon dioxide, to create the fizzy bubbles characteristic of beer.9. Packaging: The final stage of the brewing process involves filling kegs, cans, or bottles with beer and preparing them for storage, distribution, and sale. . Response in Sesotho: Mona ke kemiso ea mokhoa o tloaelehileng oa ho ritela biri: 1. Ho sila: Mohato oa pele o kenyelletsa ho sila lithollo ho petsola lithollo ho pepesa likarolo tsa starchy endosperm, tse tla sebelisoa ho fumana tsoekere e belang. nakong ea sethala sa mashing. 2. Mashing: Joale lijo-thollo tse sitsoeng li kopanngoa le metsi a futhumetseng ka sejaneng se khethehileng sa ho pheha se bitsoang mash tun, se kenyang li-enzyme tsa lijo-thollo, ho fetola setache sa tsona hore e be tsoekere e belehang maltose. 3. Lautering: Ka mora hore setoto se phehiloe, se ntšoa me se hlatsuoe ka mokhoa o bitsoang lautering, o arolang mokelikeli o tsoekere, o bitsoang wort, le lijo-thollo tse seng li felile. 4. Ho bela: Seboko se fetisetsoa ka ketleleng e belang, moo e belisoang le hop, semela se fanang ka biri ho baba le tatso ea eona, li ekeletsoa ho eona ka linako tse itseng. 5. Ho Pholisa le ho Aeration: Ka mora ho bela, setoto se pholile ka potlako, hangata ka mochine o moholo oa mocheso, me o kenngoa moeeng, kaha ho hlokahala oksijene hore tomoso e ka ikatisa le ho belisa seboko mohatong o latelang. 6. Ho lomosa: Seboko se phodileng le se nang le moea o pholileng se fetisetsoa ka tankeng ea ho belisoa, moo tomoso e kenngoa teng ho qala tsebetso ea ho belisoa. Nakong ea ho belisoa, tomoso e fetola tsoekere ea maltose joala le carbon dioxide, ha e le hantle e etsa biri. 7 Conditioning: Ka mora ho belisoa, biri e ntano fetisetsoa ka tanka ea conditioning, moo e bolokoang matsatsi a maloa kapa libeke, ho lumella tatso hore e tsoele pele le tomoso leha e le efe e setseng kapa lintho tse tiileng ho lula tlase ho tanka. . 8. Filtration le Carbonation: Ka mora ho lokisa, hangata biri e sefshoa ho tlosa tomoso leha e le efe e setseng kapa likaroloana tse ling, ebe e kenngoa ka carbonate ka ho e kenya ka carbon dioxide, ho etsa hore ho be le lipululo tse tsitsitseng tsa biri. 9. Ho paka: Mokhahlelo oa ho qetela oa ho ritela o kenyelletsa ho tlatsa likotlolo, makotikoti kapa libotlolo ka biri le ho li lokisetsa ho bolokoa, ho ajoa le ho rekisoa. 