During beer production, the mashing process is fundamental for extraction of the main sugars from the starch. The quantification of these fermentable sugars during the process provides a measure of the alcoholic content of the final beer. Therefore, monitoring of the sugar composition during beer production is very important for obtaining a quality product. This paper demonstrates the potential of white light interferometry (WLI) for monitoring the extraction of sugars in different mashing processes, by observing the refractive index of the mixture. All the mashings presented linear increases of the refractive index during the temperature steps, which were influenced by the concentrations of sugars produced in each step. Cauchy parameters obtained by refractive index interpretation showed the influence of carbohydrates on absorption in the infrared region, and amino acids on absorption in the ultraviolet region. Strong correlation was obtained between the refractive index and °Bx values, indicating that the WLI technique is a potential analytical method for monitoring the mashing process during beer production.