malt production

Malt production starts with selecting grains, usually barley, which are soaked in water to encourage germination. During germination, enzymes develop that convert stored starches into fermentable sugars. After a few days, germination is halted by drying the grains in a kiln, often with heat and sometimes smoke, which adds flavor. The resulting malted grains are then cleaned, ground, and prepared for brewing or distilling. This process unlocks sugars and enzymes essential for fermentation, transforming the raw grains into malt ready for producing beer, whiskey, or other spirits.