Malt (or Malting)

In brewing, partially germinated grain (usually barley) is dried and either toasted in a kiln or cured in a malthouse. The grains develop enzymes which modify the grain's starches into sugars and forms which can be utilised by the brewing yeast.

The toasting of the grains gives them thier colour and flavour, and is determined by the heat. Beers are primarily made from pale malt, but the darker grains give additional flavour such as chocolate, as well as the distinctive deep brown and amber colours.