Malt plays a foundational role in beer brewing, serving as the primary source of fermentable sugars necessary for alcohol production. Derived from grains, most commonly barley, malt undergoes a meticulous process of germination and kilning to develop its flavour and enzymatic potential. During the mashing stage, the malt’s starches are converted into simpler sugars through enzymatic action, creating a sweet liquid called wort. This wort is later fermented by yeast, transforming the sugars into alcohol and carbon dioxide. The choice of malt influences not only the beer’s strength but also its body, sweetness, and colour, making it an essential ingredient for crafting the desired beer style.
In addition to providing fermentable sugars, malt is a key contributor to the beer’s flavour and aroma profile. Lightly kilned malts lend subtle, biscuity, or honey-like notes, while darker malts add complexity with roasted, chocolate, or caramel flavours. Specialty malts, such as crystal or smoked malts, can introduce unique characteristics, offering brewers a wide palette for creativity. Beyond flavour, malt also affects the beer’s mouthfeel and stability, contributing proteins that influence foam retention and haze. By selecting specific malts and adjusting the brewing process, brewers can craft everything from a crisp, golden lager to a robust, full-bodied stout.