malt / môlt/ • n. barley or other grain that has been steeped, germinated, and dried, used esp. for brewing or distilling and vinegar-making. ∎ chiefly Brit. short for malt whiskey. ∎  short for malted milk.• v. [tr.] convert (grain) into malt: [as n.] (malting) barley is grown for malting. ∎  [intr.] (of a seed) become malt when germination is checked by drought.DERIVATIVES: malt·i·ness / -tēnis/ n.malt·y adj.

malt (malt extract) Mixture of starch breakdown products containing mainly maltose (malt sugar), prepared from barley or wheat.

The grain is allowed to sprout, when the enzyme diastase (amylase) develops and hydrolyses the starch to maltose. The mixture is then extracted with hot water. Malt extract may remain as a concentrated solution or be evaporated to dryness.

malt barley, etc., for brewing. OE. m(e)alt = OS. malt (Du. mout), (O)HG. malz, ON. malt :- Gmc. *maltaz, rel. to OHG. malt (G. malz) soft, weak, ON. maltr rotten; f. base of MELT.
Hence maltster XIV; see -STER.

malt The product of the hydrolysis of starch by β-amylase that occurs during the germination of barley in brewing. See also maltose.

malt Germinated grain, usually barley, used in beverages, beer and foods. The grain is softened in water and allowed to germinate. This activates enzymes, which convert the starch to malt sugar (maltose). The grain is then kiln-dried.