How to pronounce “malting” in English

malting right and like malt has other uses besides beer so but you never hear I never heard about them like staying in

malting the early Brewers a lot of them also did their own malting too A lot of

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

So they've been malting barley forever.

had Pacific Brewing and malting in uh Tacoma and you had Seattle brewing and

Seattle brewing and malting and after prohibition you know they were they were all shut down uh San Francisco had been

This is called malting.

That's the malting equation.

And that's called malting in the booze world.

They do different processes that these giant malting companies to create.

So by having this special malting process, we end up with this enzyme inside of the malted barley kernel that can convert its own starches

them had uh like Seattle brewing and malting you know a lot of them did that sometimes they did it uh just they added

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.

So that is-- what you see right there is the lightest malting of a malted barley that you will get, most of the time.

And it's really important that we understand why this malting process is necessary.

They'll actually-- they can tell when to stop the malting process by the length of those rootlets.

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

So you grow the barley, and then you have to send it off to the malting facility, and this was-- I went to the Simpsons malting facility right outside

they were all purchased and merged together to form what became known as Seattle brewing and malting Company

So the basic mechanics of malted barley is that, well, first of all, to get to the malting process is very important.

So they stop the germination process by heating it up, and that's the kilning portion of malting the barley, and from there, you have malted barley.

Basically, anything that we make that's fermented or distilled in the West, starts with malt or the enzymes that you can extract from the malting process.

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.