Malt

sprouted grain. In making alcoholic liquors from grain, it is necessary first of all to convert the starch into fermentable sugar. In sprouting, seeds develop a white substance called diastase, not very well understood save that it has the power of changing starch to sugar. Grain, sprouted by artificial means to develop this diastase, is called malt. Malt is as indispensable to the brewer and distiller as is yeast to the baker. See Beer