Malting

Malting is a controlled process that transforms grains, typically barley, into brewing ready malt by soaking, germinating, and then drying or roasting them. During germination, enzymes activate and break down stored starches into fermentable sugars. Once the desired growth is achieved, the grain is dried to halt germination, preserving these enzymes. The resulting malt is essential for brewing beer, as it provides the sugars needed for fermentation and influences flavor, color, and body of the beverage. Malting thus optimizes the grain's characteristics for successful brewing or distillation.