Malt is partially germinated barley. The barley kernel in its natural condition, fresh from the field, is absolutely useless in a bakery or a brewery unless it has been processed. A barley kernel is a seed, when planted, it will germinate and produce roots, stems and leaves; eventually performing all the functions of a normal plant. However, until the roots and leaves have been formed and are absorbing nutrients from the soil and through photosynthesis from the leaves, the seed is entirely dependent on another source of food.

This food supply is provided in the form of starch, and to a lesser extent, proteins stored within the kernel. But, this starch and protein supply is held within a protective covering to prevent it being dissolved out; thus robbing the young germinating seed of its food supply. The young plant cannot utilise starch until it, in turn, has been processed. Nature has provided enzyme complexes to break down the starch and proteins into simpler, assimilable forms. The object of malting then, is to prepare the barley kernel for use in the brewery.

This then is the meaning of malting; to provide a set of conditions which will cause growth stimulation; and enzyme stimulation, which will break down the protective cells of the endosperm, releasing the store of starch bearing cells.

There are three steps in the malting process: steeping which takes 2-3 days, germinating taking 6 days and drying (or kilning) a further 1-2 days. Freshly cleaned malt causes mashing difficulties and it is usually stored for about 4 to 6 weeks before being used.

Malt is prepared in a number of ways for various uses, it can be milled, crushed or suspended in a liquid. It is used in the brewing of beer and spirits, in baking, as natural food and as additive to breakfast cereals, etc.

Very simply then, malting unlocks the supply of starch in the barley kernel, making it available for the fermentation process.