Malt

Blonde, brown or black, yellow or amber light, sugary or spicy - brewing malt (mainly barley, but also wheat, rye, etc.) gives its flavor and color to the beer. To produce malt, grains are soaked in water until they germinate and then are dried. This malt is used to produce the wort.

 

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Brewer`s spent grain consists of the residue of malt which remains in the lauter-tun. It contains useful protein and fiber and makes an excellent animal feed.