.. is what I think it's called. Look at the following text:

Saccharification: The mash from the cookers is cooled and the secondary enzyme (gluco-amylase) is added to convert the liquefied starch to fermentable sugars (dextrose).

Fermentation: Yeast is added to the mash to ferment the sugars to ethanol and carbon dioxide (CO2). Using a continuous process, the fermenting mash is allowed to flow, or cascade, through several fermenters until the mash is fully fermented and then leaves the final tank. In a batch fermentation process, the mash stays in one fermenter for about 48 hours before the distillation process is started.

The following link might help you. Good luck!