The process of converting cereal grains, typically barley, into malt involves carefully controlled germination and subsequent drying. This process unlocks enzymes within the grain, modifying its starch content into fermentable sugars. The end product, malt, becomes a fundamental ingredient in brewing and distilling, and also finds uses in food production.
This transformation of barley is crucial because it renders the starches within the grain accessible for enzymatic conversion during the mashing stage of brewing or distilling. This enzymatic activity is essential for creating the sugars that yeast will later ferment into alcohol. Historically, this process allowed early civilizations to produce alcoholic beverages and nutrient-rich food sources, contributing significantly to cultural and dietary practices.
