Maltkornet

Maltkornet is the malted grain used as a primary fermentable source in many traditional beverages, especially in Nordic brewing where the definite form of the noun is common. The term refers to the kernels of cereals that have undergone the malting process and are ready for mashing and fermentation.

Malting involves several steps. First, the grains are steeped to raise moisture, then allowed to germinate under controlled conditions. Enzymes formed during germination, notably diastatic amylases, begin converting starches into fermentable sugars. Kilning stops germination and dries the grain, developing flavor, color, and aroma. The resulting maltkornet provides both the fermentable sugars and, in many cases, enzymes that aid the brewing process.

Varieties of maltkornet vary by grain type and degree of modification. Base malts such as pale or pilsner malts form the foundation of many beers, while specialty malts (crystal, caramel, roasted) contribute color and flavor. In whiskey production, malted barley kernels are used to create malt whiskies, with variations arising from different kilning regimes and, in some cases, peat smoking.

Nutritionally, maltkornet is rich in starch, some protein, and minerals, and it delivers fermentable sugars essential for yeast activity. The exact profile depends on the grain and the malting method. Historically and today, maltkornet remains central to brewing and distilling, reflecting traditional grain processing and the transfer of flavors from kernel to beverage.