Mendoza's malting process

Mendoza's malting process involves soaking barley in water to activate germination, then controlling temperature and humidity to develop enzymes that convert starches into sugars. After germination, the barley is dried with warm air to halt growth and preserve enzymes. This process enhances the malt's flavor and fermentable sugars, making it suitable for brewing or distillation. Mendoza emphasizes precise control of each stage to produce high-quality malt with consistent characteristics, balancing enzymatic activity and flavor development for optimal brewing results.