The development and design of highly efficient, universal designs of heat and mass transfer equipment to implement modern technologies for the production of alcoholic and non-alcoholic beverages is impossible without a comprehensive study of the thermophysical properties of the initial working medium in the process of its transformation into the target product. Thus, the most important and at the same time energy-consuming stage of the brewing process is the water-heat treatment of crushed malt. Water-heat treatment of crushed malt directly affects the organoleptic properties of beer and its volume. This paper presents: research methods and principles, as well as the main results for the study of thermophysical properties of malt suspensions. The suspensions prepared from the following fractions were studied: < 0.18 mm; 0.18-0.25 mm; 0.25-0.3 mm; 0.3-0.425 mm; 0.425-0.5 mm; 0.5-0.71 mm; 0.71-1.00 mm, for each of the hydraulic modules (1:2.5; 1:3; 1:3.5; 1:4; 1:5). The values of the thermal conductivity coefficient, specific heat capacity and thermal diffusivity coefficient were obtained for all research objects at a temperature of 20 °C. Based on these data, characteristics were determined for all the studied objects, which displayed the change in thermophysical properties from the hydraulic module and fractional composition. It was found that an increase in the water content in the suspension or the choice of a larger hydraulic module leads to an increase in the thermal conductivity coefficient, thermal diffusivity coefficient, and specific heat capacity of the suspension. At the same time, the effect of the average fraction size on the thermophysical properties of the water-malt suspension is minimal. The research results allow to clarify significantly the calculation dependencies associated with the development and design of highly efficient, universal designs of heat and mass transfer equipment to implement modern technologies for the production of alcoholic and non-alcoholic beverages.