Malt
Malt is cereal grain — typically barley — that has been soaked in water to trigger germination, then kiln-dried to halt the process. This converts the grain's starches into fermentable sugars, making malt the foundational ingredient in beer and many whiskies.
Malt in brewing
During malting, enzymes (mainly amylases) develop inside the grain. When the maltster kilns the grain, those enzymes are preserved in a dormant state. In the brewery's mash tun, hot water reactivates them, breaking starch down into sugars that yeast can ferment into alcohol. The degree of kilning determines the malt's colour and flavour — pale malts give lager its lightness, while heavily roasted malts contribute the dark colour and coffee notes of stouts.
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