The process involves germinating cereal grains, typically barley, under controlled conditions and then drying them to halt germination. This controlled germination unlocks enzymes within the grain that convert starches into fermentable sugars. The resulting product is used primarily in brewing and distilling, as well as in some food applications.
This transformation is critical for the creation of alcoholic beverages. The enzymatic activity during germination makes the starches accessible for conversion into sugars, providing the fuel for fermentation by yeast. Historically, this method has been a cornerstone of brewing traditions worldwide, influencing both the flavor profiles and alcoholic content of various beers and spirits.
