(New page: frame|right|Malted Barley == What Is Malt? == Malting is the controlled [http://en.wikipedia.org/wiki/Germination germination] of cereals, followed by a terminat...) |
|||
Line 6: | Line 6: | ||
<div style="clear:both;"></div> | <div style="clear:both;"></div> | ||
+ | |||
+ | == {{PAGENAME}} == |
Revision as of 18:22, 9 March 2007
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.