How to pronounce “malt”(verb) in English

And malting basically is-- this is Glen Ord Malting, it's owned by Diageo.

I'm going to malt my flour.

It's honey malted, so I have honey and malt.

This is called malting.

That's the malting equation.

And the master malter will actually go through and pick up a handful of malted barley and measure the length of the rootlets.

Any variation in that malted whisky is going to show up in the end product.

And that's called malting in the booze world.

And if you've heard the term malted barley or malt, that's what they're talking about.

It is brewed with wheat along with malted barley, so you're going to get a little bit of that lemony flavor, a little bit of that tart flavor.

So that whole process is called malting, and that is what ends up giving scotch it's really, really distinctive character.

So this is what floor malting looks like, just a bunch of barley laid out over the floor.

And this is what the malted barley looks like.

It has to be made from malted barley, and it has to be distilled to less than 95%.

So when you hear about malted barley, that's what it means.

So that's why you always see malted barley in everything.

We all were kind of focused on making all malt beer and pretty traditional styles like an amber ale,

But so we still today have this process where we malt to make whiskey and make beer.

Previously it would have to leave the state to go get malted.

So until these maltsters open, it's kind of defeating the purpose of getting the New York grain, because it has to go get malted elsewhere and then come back.

our Maj to our favorite flavor so it's like a malted white cake and milk chocolate buttercream and people always like how did you get that really I think

So the way that we do that in the West is with a process called malting, like single malt scotch.

Yeah, and if you were to use sugar, you could use about three times as much sugar as you would malt.

So for those of you who are really, really into scotches, we have malt scotches and we have grain scotches.

It supports the farm, but it's a little bit weird that the closest place it can go is Massachusetts to go get malted.

So if you're making sake or rice wine, like in Japan, they don't use malting.

So here we have what I call the magic of malting.

So to produce ethanol from grains, you have to convert the starch back to ferment-able sugars through the process called malting.