Malting is the process of steeping, germinating, and drying grain to convert it into malt. The process involves a number of enzymes that convert starch to sugars such as maltose, maltotriose, and maltodextrines, which gives malt its name. The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. The process of malting involves three main steps:

1. Steeping: The first and critical step in creating quality malt is steeping. This is when the grain kernel is cleaned and brought to life with water and oxygen. This is done by immersing or “steeping” the grain in water, followed by an air rest period that allows the water content of the grain to increase. The absorbed water activates naturally existing enzymes and stimulates the grain to develop new enzymes. The water temperature and aeration are vital for producing high-quality malt.

2. Germination: The grain is allowed to germinate and sprout. This stage involves 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.

3. Kilning: The third and final step in the malting process is kilning. Convection heat treatment dries the green malt to prevent further germination. If germination continued, the kernel would keep growing, and all of the starch reserves needed by the brewer would be used by the growing plant. Heating or kilning the barley produces its final color and flavor.

Various grains are used for malting, most often barley, sorghum, wheat, or rye. Several types of equipment can be used to produce the malt. Traditional floor malting germinates the grains in a thin layer on a solid floor, and the grain is manually raked and turned to keep the grains loose and aerated. In a modern malt house, the process is more automated, and the grain is germinated on a floor that is slotted to allow air to be forced through the grain bed.

Malt is used in brewing, distilling, or foods. It is also used to make malted milk powder, which is a sweetener with a distinct toasted, caramel-like, fruity flavor.