Malting

They've also asked Colorado Malting Co. in Alamosa to malt it for beer companies to try as a substitute for barley or wheat.

It's millet-time for Colorado brewers as officials boost local grain 2011

"Malting is just an ancient way of producing enzymes," says Riisgaard -- in this case, enzymes that transform the barley's starches into sugars.

Are We Getting Closer to 'Clean' Ethanol? 2010

Malting are their best ploughs, their greatest traffic to sell ale.

Anatomy of Melancholy 2007

Beer in Ancient Times Malting is much like the making of sprouts from beans and other seeds, and may have begun in the sprouting of grains simply to make them softer, moister, and sweeter.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Malting is stopped when the growing shoot just reaches the tip of the kernel.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Malting is stopped when the growing shoot just reaches the tip of the kernel.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Malting The first step in converting barley grain into malt is to steep the dry grain in cool water and then allow it to germinate for several days at around 65°F/18°C.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Beer in Ancient Times Malting is much like the making of sprouts from beans and other seeds, and may have begun in the sprouting of grains simply to make them softer, moister, and sweeter.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Malting The first step in converting barley grain into malt is to steep the dry grain in cool water and then allow it to germinate for several days at around 65°F/18°C.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Malting and Brewing Science (Vols. 1 and 2) (Briggs, Hough, Stevens and Young), 136, 139

SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998