malt
Sign in to savethumb|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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Article
16 sectionsContents
- 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".