MALT

Malt is germinated cereal grain, most commonly barley, that has been dried to stop germination. The malting process typically involves steeping the grain in water, allowing it to germinate, and then kilning the sprouted grains to dry them. During germination enzymes such as amylases are produced, which break down starches into fermentable sugars. This conversion of starches to sugars is what makes malt a key ingredient in beer and whisky production, as well as in some foods.

Most common is base malt, especially pale malt, pilsner, Munich and Vienna malts, which supply fermentable sugars and color, depending on kilning. Specialty malts—caramel/crystal, chocolate, and roasted malts—are kilned longer or hotter to impart sweetness, color, and roasted flavors. Malting can also be done with other cereals, including wheat, rye, and oats, though barley remains dominant. Extracts and syrups derived from malted grains are widely used as sweeteners and flavorings.

In beer, malt provides the sugars that yeast converts to alcohol, along with flavor, aroma, and body. In whisky, malted barley is mashed, fermented, and distilled to produce malt whiskies. Malt is also used in foods and beverages such as malted milk powder, malt beverages, cereals, and baking ingredients.

Nutritionally, malt supplies carbohydrates, some protein and small amounts of fat, as well as vitamins and minerals. Because barley-based malts contain gluten, malt products are not suitable for those with gluten intolerance or celiac disease. Proper storage in a cool, dry place helps prevent spoilage.