malt
UK: mɔːlt | US: mɔːlt
n. Barley or other grain that has been steeped, germinated, and dried, used chiefly in brewing and distilling.
vt. To convert (grain) into malt.
The word "malt" traces back to Old English mealt, derived from Proto-Germanic maltą, meaning "softened grain." This connects to the process of malting, where grains are soaked and germinated to release enzymes, effectively "melting" their starches into fermentable sugars. The term has retained its core meaning tied to brewing for over a millennium.
The brewery sources high-quality malt for its craft beers.
Barley is often malted to produce whiskey.
The aroma of toasted malt filled the air.
Ancient civilizations discovered how to malt grains for fermentation.
This recipe calls for malt extract instead of sugar.