Malts

Malts are grains that have undergone malting, a controlled process of germination and drying, most commonly involving barley. The malting sequence typically includes steeping the grain in water to initiate germination, allowing enzymes such as amylases to develop, and then kilning the sprouted grain to halt germination and impart flavor and color. The extent and temperature of kilning determine the malt’s color, aroma, and fermentable sugar content.

Malt types are broadly categorized as base (or brewing) malts and specialty malts. Base malts, such as pale or 2-row varieties, have high diastatic power and provide most of the fermentable sugars in brewing. Specialty malts include caramel or crystal malts (which contribute sweetness, body, and color) and roasted malts (such as chocolate or black malt) that impart deeper flavors and colors but have little enzymatic activity. Some malts are non-diastatic, meaning they contribute color and flavor but add little to fermentation.

In addition to whole malts, malt extracts—liquids or powders derived from mashed malt—are used as convenient bases for brewing or baking. While barley is the most common malt, other grains can be malted, including wheat and rye, though barley remains the standard for beer and many whiskies. In distilling, especially single malt whiskies, malted barley provides fermentable sugars and a characteristic flavor profile, influenced by the malting and toasting processes.

Storage should be cool and dry to preserve quality; shelf life varies by form but generally declines with exposure to moisture and heat.