What You Need to Know
Malting is the process of steeping, germinating, and drying grain to convert it into malt. Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal. Among other things, the enzymes convert starch to sugars such as maltose, maltotriose and maltodextrines.
Steps
- 1.
Scotch whisky (Scotland): Creates fermentable sugars and develops characteristic flavors
- 2.
Malt vinegar (England): Provides the base malt for acetic acid fermentation
- 3.
Malt syrup (Middle East): Concentrates the sugars produced during malting