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Revision as of 18:22, 9 March 2007
Malted Barley
What Is Malt?
Malting is the controlled germination of cereals, followed by a termination of this natural process by the application of heat. Further heat is then applied to 'kiln' the grain and produce the required flavour and colour. A basic rule is that for malt to be made, the barley must be capable of germination, so maltsters' source their barley with a minimum germination of 98%. By far the largest use of malt is for brewing then distilling followed by food production.
