malting

Malting is a controlled germination process applied to cereal grains, most commonly barley, to convert stored starches into fermentable sugars and to develop enzymes necessary for brewing and distilling. The process comprises steeping, germination, and kilning.

In steeping, the grain is soaked in water and air-rested to raise moisture to about 45-50%. This activates enzymes and begins germination. During germination, the grain is spread in a controlled environment, allowing radicles to sprout and endogenous enzymes to proliferate; the grain is periodically turned to maintain uniform growth. Germination lasts several days, after which the malt is called green malt. Kilning dries and heats the green malt, stopping germination and developing flavor, color, and enzyme stability. Kilning temperatures and durations determine malt color and character.

Base malts provide most fermentable sugars and high diastatic power; specialty malts have added color and flavor from extended kilning or roasting, such as caramel, crystal, chocolate, and smoked malts. The resulting malt, or malt extract, is used in brewing beer and other beverages and as a raw material in whisky production.

Modern malting is conducted in purpose-built facilities with precise control of moisture, temperature, and air quality, and is subject to quality checks for extract yield, diastatic power, moisture content, and color.

Storage and handling aim to maintain enzyme activity and prevent spoilage. Malting quality affects brewing performance, fermentation efficiency, and final flavor profile, making it a critical early step in beer and spirit production.