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Malting is a process applied to cereal grains, and the term malt can refer to several products of the process:

Malting grains is necessary to develop enzymes which are required to modify the grain's starches into sugars. Barley is the most common malt due to its high enzyme content. Other grains may be malted, although the resulting malt may not have sufficient enzymatic content to fully and efficiently convert its own starch content.

The typical "pale malt" malting process is as follows:

Darker brewing malts are sometimes kilned in different ways to promote different characteristics.

Malt is used to make beer, whisky, malt vinegar.

Source: William Starr Moake. (August, 1997) Make your own malt. Brew Your Own: The How-To Homebrew Beer Magazine (ISSN 1081-826X), pages 32-36, volume 3, number 8.