Malted

Malted is an adjective describing grains, most commonly barley, that have undergone the malting process. Malting is a controlled sequence of steps designed to activate enzymes in the grain, converting stored starches into fermentable sugars. The resulting product, malt, is used in a range of foods and beverages, most notably beer and whisky, but also in baking and confectionery.

The malting process begins with steeping the grain in water to raise moisture, followed by a period of controlled germination. During germination, enzymes such as amylases develop and begin to modify starches. After a defined germination period, the grain is kiln-dried to halt sprouting; the temperature and duration of kilning determine the malt’s color and flavor. Pale malts are dried at lower temperatures for lighter colors, while amber and crystal malts are heated longer to develop sweetness and richer flavors, and dark or roasted malts contribute roasted, chocolatey notes.

Malted grains serve as a source of fermentable sugars and enzymes in brewing and distilling. They are also used in baking—for example, malted flour or malt extract can influence texture and sweetness—and in flavorings for malted milk powders and confections.

Nutritionally, malted barley provides carbohydrates, with small amounts of protein, vitamins, and minerals. The malting process does not remove gluten, so malted products contain gluten unless explicitly labeled gluten-free. Specialty malts emphasize flavor and color over fermentability, expanding the range of uses in culinary and beverage contexts.