By Harold McGee
The most important form in which we consume barley is malt, a major ingredient in beers and some distilled liquors, and a minor ingredient in many baked goods. Malt is a powder or syrup made from barley grains that are moistened and allowed to germinate, and that become sweet with sugars. Its production and qualities are described below.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.