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Malt: meaning, definitions and examples

๐Ÿบ
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malt

 

[ mษ”หlt ]

Noun
Context #1 | Noun

grain product

Malt is a processed grain, typically barley, that has undergone a germination process where it is soaked in water and allowed to sprout before being dried. This process, known as malting, activates enzymes that convert starches into sugars, which are crucial in brewing beer and distilling spirits. Malt adds flavor, color, and body to the finished beverage and is a key ingredient in many traditional recipes. It can also be used in various food products, such as malted milk and malt vinegar.

Synonyms

barley, grist, malted grain

Examples of usage

  • The brewer selected a special type of malt for his ale.
  • Malted barley is essential for producing quality beers.
  • The recipe called for both malt and hops.

Translations

Translations of the word "malt" in other languages:

๐Ÿ‡ต๐Ÿ‡น malte

๐Ÿ‡ฎ๐Ÿ‡ณ เคฎเคพเคฒเฅเคŸ

๐Ÿ‡ฉ๐Ÿ‡ช Malz

๐Ÿ‡ฎ๐Ÿ‡ฉ malt

๐Ÿ‡บ๐Ÿ‡ฆ ัะพะปะพะด

๐Ÿ‡ต๐Ÿ‡ฑ sล‚รณd

๐Ÿ‡ฏ๐Ÿ‡ต ใƒขใƒซใƒˆ

๐Ÿ‡ซ๐Ÿ‡ท malt

๐Ÿ‡ช๐Ÿ‡ธ malta

๐Ÿ‡น๐Ÿ‡ท malt

๐Ÿ‡ฐ๐Ÿ‡ท ๋งฅ์•„

๐Ÿ‡ธ๐Ÿ‡ฆ ู…ูŽู„ูŽุท

๐Ÿ‡จ๐Ÿ‡ฟ slad

๐Ÿ‡ธ๐Ÿ‡ฐ slad

๐Ÿ‡จ๐Ÿ‡ณ ้บฆ่Šฝ

๐Ÿ‡ธ๐Ÿ‡ฎ jeฤmenov slad

๐Ÿ‡ฎ๐Ÿ‡ธ malt

๐Ÿ‡ฐ๐Ÿ‡ฟ ัาฑะปั‹

๐Ÿ‡ฌ๐Ÿ‡ช แƒ›แƒแƒšแƒขแƒ˜

๐Ÿ‡ฆ๐Ÿ‡ฟ malt

๐Ÿ‡ฒ๐Ÿ‡ฝ malta

Etymology

The word 'malt' originates from the Old English term 'mealt', which derives from the Proto-Germanic '*meldล', meaning 'to grind' or 'to crush'. The process of malting dates back ancient civilizations, being essential in the production of alcoholic beverages since around 5000 BCE. Initially, ancient peoples discovered that grains soaked in water and allowed to germinate not only sprouted but could be dried and processed to produce a sweet flavor. This was exploited to craft early beer and bread. Over time, different grains were experimented with, but barley remained the most favored due to its high enzymatic content, making it particularly suitable for malting. The modern brewing industry has since expanded the concept of malt beyond barley to include other grains like wheat and rye, adapting and innovating traditional practices to enhance flavor profiles in beers and other fermented products.

Word Frequency Rank

Ranked #11,171, this word falls into high-advanced vocabulary. It appears less frequently but is valuable for expressing precise meanings in specific contexts.