malt

thumb|A handful of malted barley, the white sprouts visible thumb|Beer malt varieties from Bamberg, Germany

AI overview

Malt is grain (usually barley) that has been specially treated by soaking and sprouting it to convert its starches into sugars, which can then be fermented into beer and other beverages or used in foods and drinks. It matters because this process is essential for brewing beer and creating many other products, and different types of malt contribute distinct flavors and characteristics to the final product.

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Commons category: Malt
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Article

16 sections

Contents

History and traditional usage
Malting
Production
Malts
Diastatic and nondiastatic
Base and specialty
Two-row and six-row
Malt extract
Malt extract production
Malt extract types
Research
Enzyme-rich malt extract
See also
References
Further reading
External links

thumb|A handful of malted barley, the white sprouts visible thumb|Beer malt varieties from Bamberg, Germany

Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, malt syrup, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal".