Tag: Malting

Barley is the fourth most produced grain crop globally, but its inherent starch is not sweet until it undergoes a controlled process called malting. This ancient technique unleashes naturally occurring enzymes within the grain, triggering a series of biochemical reactions that break down complex carbohydrates into simple, fermentable sugars like maltose.

Despite common confusion, malt is a processing method applied to a grain, not a grain itself. This means the answer to the question, "Is malt considered wheat?" is nuanced and depends entirely on the source grain used in the malting process. For many products, the most common source is barley, though wheat is also used.