mälzen

Mälzen, in brewing and malting, is the controlled germinating and drying of cereal grains to produce malt, the fermentable base for beer and a key input in whiskey production. The noun form refers to the malt itself; the verb form means to malt.

The process typically begins with steeping: grains are soaked to raise moisture, then drained. This is followed by germination on malting floors or in dedicated rooms, where the grain sprouts under controlled temperature and humidity. The grain is turned to maintain even germination and prevent overheating. When sprouting reaches the desired level, the green malt is kilned. Drying progresses from a lighter regime to higher heat, stopping germination and developing flavor and color. The kilning profile—temperature, duration, and airflow—determines the malt’s aroma, color, and enzyme content.

Types and uses: Base malts such as pale or pilsner malts provide most fermentable sugars in beer mash; specialty malts (caramel/crystal, Munich, chocolate, roasted) add color and distinctive flavors. Color is measured in Lovibond or European EBC units. Malt quality depends on barley variety, germination conditions, and the kilning profile, which can tailor the malt for different beer styles or whisky production.

History and industry: Malting has ancient origins in barley-growing regions. Historically, malting was performed on-site by brewers and monasteries; today it is concentrated in large malting facilities with automated steeping, germination, and kilning systems. Some brewers still malt on their premises for quality control. Malting is essential for beer and is also used to produce malt for whisky.