from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. Grain, usually barley, that has been allowed to sprout, used chiefly in brewing and distilling.
  • n. An alcoholic beverage, such as beer or ale, brewed from malt.
  • n. See malted milk.
  • transitive v. To process (grain) into malt.
  • transitive v. To treat or mix with malt or a malt extract.
  • intransitive v. To become malt.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Malted grain (sprouted grain) (usually barley), used in brewing and otherwise.
  • n. Malt liquor, especially malt whisky.
  • n. Short for "malted milk shake", a milkshake with malted milk powder added for flavor
  • n. Maltose-rich sugar derived from malted grain.
  • v. To convert a cereal grain into malt by causing it to sprout (by soaking in water) and then halting germination (by drying with hot air) in order to develop enzymes that can break down starches and proteins in the grain.

from the GNU version of the Collaborative International Dictionary of English

  • adj. Relating to, containing, or made with, malt.
  • n. Barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved. It is used in brewing and in the distillation of whisky.
  • intransitive v. To become malt; also, to make grain into malt.
  • transitive v. To make into malt.

from The Century Dictionary and Cyclopedia

  • n. Grain in which, by partial germination, arrested at the proper stage by heat, the starch is converted into saccharine matter (grape-sugar), the unfermented solution of the latter being the sweetwort of the brewer.
  • n. Liquor produced from malt, as ale, porter, or beer.
  • Pertaining to, containing, or made with malt.
  • To convert (grain) into malt.
  • To become malt; be converted into malt.
  • To drink malt liquor.
  • An obsolete preterit of melt.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer
  • v. convert grain into malt
  • n. a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
  • v. convert into malt
  • n. a milkshake made with malt powder
  • v. turn into malt, become malt
  • v. treat with malt or malt extract


from The American Heritage® Dictionary of the English Language, 4th Edition

Middle English, from Old English mealt; see mel-1 in Indo-European roots.

from Wiktionary, Creative Commons Attribution/Share-Alike License

From Old English mealt, malt, from Proto-Germanic *maltan. Cognate with Dutch mout, German Malz, Swedish malt. Proto-Germanic noun is likely a borrowing from Proto-Slavic *malta; compare Ukrainian молот (mólot), Czech mláto.


  • New-York deserve much credit for the high improvement they have made in the quality of their malt liquors within a few years, which seem to justify the hope that they will continue these advances to excellence, until they realise the opinion of Combrune and others, that it is possible to produce a "_malt wine_."

    The American Practical Brewer and Tanner

  • The fresh barley (a standard two-row malting variety) adds a nice underpinning of sweetness, but the malt is a supporting player in this beer; the hops are the headliners.

    Beer: Farm-to-glass drinking

  • Etc: Often comes from Bamberg, where malt is dried with the smoke of local beech wood.

    Guess Who's Coming to Dinner?

  • If for no other reason, a good single malt is VERY expensive and it would be a total waste of money.

    Archive 2009-09-01

  • The flavor of chocolate and malt is a winning combination in any form, but incorporating chunks of malted milk balls adds just enough of the familiar texture of those classic candies to take this ultra-creamy ice cream over the top.

    Bites from other Blogs | Baking Bites

  • The only conceivable explanation I can think of is they were not drenched in malt vinegar and swimming in salt – which is the way God meant for them to be eaten.

    Parade! and other fun things « Dyepot, Teapot

  • The dried malt is then ground and mixed with hot water, which extracts the dextrin and converts it to a sugar, maltose.

    Archive 2006-01-01

  • Suppose some wackjob blogs that “out of desperation, I tried bathing in malt vinegar three times daily for a week, and it has cured my afib!”

    Dr. Blog « BuzzMachine

  • Put oil, honey and malt extract in a pot and heat gently until malt is runny.

    One of these days…

  • While the malt is being mashed, the proper quantity of hops should be steeped in water, having been first well rubbed and separated; and when the wort is drawn off they should be added to it, and the whole put into the copper to be boiled.

    The Lady's Country Companion: or, How to Enjoy a Country Life Rationally


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