Changes

A main ingredient in most beers is malted barley, though the [[Malting Process|malting process]] can be applied to many other cereal grains. Malting is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop. The malting process develops ''enzymes'' that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the [[Processes|brewing process]] called ''mashing''. Dark malts are roasted to provide additional flavor and color. Malts are characterized by their type, color, base grain and potential extract (or yield).