A term used to describe a grain as well as a sugar produced from the grain, and a product produced from malt, such as a malt beverage. When used in reference to a grain, malt typically refers to barley that has been soaked in water to allow it to germinate, which produces active enzymes that remove the starch and creates a sugar substance that is laden with maltose. The resulting material is dried, ground into a powder which provides a delicately sweet taste. This malt is then used in making vinegar, distilled liquor, brewed beer, and nutritional additives for other foods.
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