ABSTRACT
Approximately 96% of the malt produced in the world is used as the main raw material, along with water, to make beer. Likewise, malt is extremely important in Scotland for whisky production, but this only represents approximately 3% of the world’s malt use. The rest is used as a very important ingredient in the food industry as natural avoring, breakfast cereals, malted milk drinks, or malt vinegar. Although barley, wheat, and sorghum can be malted, barley malt is preferred for brewing and hence this chapter is focused on the principles of the production of barley malt.
