Unmalted

Unmalted refers to grains, most commonly barley, that have not undergone the malting process. Malting is a controlled germination process where grains are steeped in water, allowed to sprout, and then dried. This process activates enzymes within the grain that convert starches into fermentable sugars, which are crucial for brewing and distilling.

Grains that remain unmalted are often used in combination with malted grains in various applications. In brewing, unmalted grains, such as unmalted barley, wheat, or rye, can contribute unique flavors, textures, and haze to the final product. They may also add body or a grainy character. The specific properties imparted by unmalted grains depend on the type of grain and the brewing method employed.

For instance, unmalted barley can add a distinct earthiness and potentially affect the mouthfeel of a beer. Unmalted wheat might contribute a bread-like aroma and flavor. In distilling, unmalted grains are used in the production of certain spirits, where their enzymatic potential may be supplemented by adding malted grains or by relying on enzymes from other sources. The use of unmalted grains can influence the efficiency of fermentation and the final spirit's flavor profile.