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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The first step in the brewing process is called mashing where crushed malts are mixed with hot water in a mash-tun to produce mash. As the mash is slowly heated to a temperature of 78° C, the starches in the mash are converted into sugars by natural enzymes. At the same time, proteins, mineral and vitamins are partially dissolved into the mash.