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Malt (Verb)

Convert into malt.

Verbs of size, temperature change, intensifying, etc..

The brewery selects high-quality grains to malt for use in their specialty beers.
To produce this type of whiskey, the distillery must malt their own barley on site.
Barley can be dry-roasted or malt to create different flavors in various recipes.
After the initial drying process, the grains are ready to malt and eventually become brewing ingredients.
Special farms carefully treat the grain to malt it, a process that's essential for certain food products.

Convert grain into malt.

Verbs of size, temperature change, intensifying, etc..

They malt barley in large quantities for the brewery's daily production.
To malt the grain, it is first soaked in water to activate the enzymes.
The company's specialized equipment allows them to malt grains efficiently and effectively.
Farmers typically malt their own grain before selling it to local breweries.
Specialized facilities malt wheat and other types of grain for use in the production of various types of beverages.

Treat with malt or malt extract; "malt beer".

Verbs of size, temperature change, intensifying, etc..

The brewery planned to malt the barley over several days to create the perfect blend for their new ale.
Many of the craft beers on the menu were malt selections, brewed in-house by the skilled brewmaster.
To malt the beer, the brewer had to carefully monitor the temperature of the grains during the roasting process.
The complex malt flavors in the beer added depth to its earthy notes, making it a popular choice among beer enthusiasts.
By choosing to malt their own barley on-site, the microbrewery was able to achieve a higher level of consistency in their products.

Turn into malt, become malt.

Verbs of size, temperature change, intensifying, etc..

Barley grains that were left wet after harvesting began to sprout and malt in a matter of days.
The damp conditions in the storage room caused the grain to malt before it could be used for brewing.
High humidity and warm temperatures can cause grains to malt prematurely in the field.
After being steeped in water, the barley began to malt and was ready to be dried in the kiln.
Any grain that has been allowed to malt must be properly dried to be suitable for brewing or distilling.