Malting techniques

Malting is the process of converting grains, usually barley, into malt for brewing or distilling. It involves soaking the grains in water to germinate, allowing them to sprout. This activates enzymes that convert starches into sugars. Once germination is complete, the grains are dried in a kiln to stop the process. This produces malt, which contributes flavor, color, and fermentable sugars to beer and spirits. Different malting techniques, such as varying temperatures and drying times, can create a wide range of flavors and characteristics in the final product, catering to various brewing styles.