The industrial process of germination which converts hard, insoluble cereals into friable, extractable grains for subsequent use as a food source for humans or yeast is called malting. The Craft Maltsters’ Handbook provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting and is an up-to-date reference on the many types of malts used in brewing and distilling today. Distillers are returning to the new craft micro-maltsters to create a malted barley unique for their locality and product.
