2006-10-01 07:06:38 · 6 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
Malt sugar, which is derived from germinating grain, usually barley.
From the website indicated below "Barley, a basic cereal grain, is low in gluten, and is not particularly good for milling into flour for use in products such as bread. Barley is the preferred grain to make beer. The barley grains must be "malted" before they can be used in the brewing process.
Malting is a process of bringing grain to the point of its highest possible starch content by allowing it to begin to sprout roots and take the first step to becoming a photosynthesizing plant.
At the point when the maximum starch content is reached, the seed growth is stopped by heating the grain to a temperature that stops growth but allows an important natural enzyme diastase to remain active. Barley, once "malted" is very high in the type of starches that an enzyme called diastase (found naturally on the surface of the grain, just under the husk) can convert starch quite easily into the disaccharide called Maltose. This sugar is then fermented or metabolized by the yeasts to create carbon dioxide and ethyl alcohol."
2006-10-01 07:16:32 · answer #1 · answered by bottleblondemama 7 · 0⤊ 0⤋
It's a sugar derived from malted barley.
2006-10-01 14:58:53 · answer #2 · answered by Trid 6 · 0⤊ 0⤋
It's the sugar that's found in beers!! Simple as that.
2006-10-01 15:08:02 · answer #3 · answered by lanisoderberg69 4 · 0⤊ 0⤋
It's a sugar.
Other sugars are dextrose and fructose.
2006-10-01 14:13:46 · answer #4 · answered by T_Jania 3 · 0⤊ 0⤋
type of sugar
2006-10-01 14:13:47 · answer #5 · answered by saga_child 3 · 0⤊ 0⤋
sugar.
2006-10-01 14:34:42 · answer #6 · answered by vbplr_12 3 · 0⤊ 0⤋