Malt is a natural product, created by germinating grains. A successful germination process requires a experienced maltster, who is precise and has sharp senses, cultivated through experience. Based on these attributes, maltster determines the exact amount of time needed for each stage of the germination process. Therefore the duration of the malting process may fluctuate between seven to ten days.
The most common grain used in malting and beer brewing is barley, but wheat and rye may be used as well, along with rice and maize. In addition to beer, malt can be used for whiskey distilling and as a raw material in the food industry, such as in baking.
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