malt

(redirected from maltiness)
Also found in: Dictionary, Thesaurus, Medical.
Related to maltiness: malting

malt,

a grain (usually barleybarley,
annual cereal plant (Hordeum vulgare and sometimes other species) of the family Poaceae (grass family), cultivated by humans probably as early as any cereal.
..... Click the link for more information.
) steeped in water, partially germinated, then dried and cured. It is used in brewing to convert cereal starches to sugars by means of the enzymesenzyme,
biological catalyst. The term enzyme comes from zymosis, the Greek word for fermentation, a process accomplished by yeast cells and long known to the brewing industry, which occupied the attention of many 19th-century chemists.
..... Click the link for more information.
 (chiefly diastase) produced during germination. Its high carbohydrate and protein content makes it a valuable nutrient.

malt

[mȯlt]
(food engineering)
A nutrient material made from grain, commonly barley, which has been soaked, allowed to germinate, and dried.

malt

1. cereal grain, such as barley, that is kiln-dried after it has germinated by soaking in water
2. short for malt whisky
References in periodicals archive ?
Our tasters delighted in the clean maltiness of this helles bock.
I didn't know where I was going to get the maltiness from, so I asked the experts," says Bill.
Better for the third pint than the first, less attack and more comfort in its maltiness.
The result is dried fruit flavours with spicy, aromatic maltiness and subtle nutty toasted raisin notes.
On this occasion it fails to deliver as the sweet berry aroma overpowers the maltiness.
Mauldons Blackadder is perfectly described as "A strong, dark beer with a well-balanced flavour and powerful maltiness throughout.
The beer will have a rich toasted maltiness, a balanced hop profile from the use of noble aroma hop varieties, a rich colour and a smooth velvety finish.
The creamy head and rich maltiness complements the touch of sweetness, the nice hop character and mild bitterness on the finish.
Tea-colored and lighter bodied than the aforementioned brews, this Colorado tradition trades heft for a delicate-but-fresh hop aroma, a bock-like maltiness, and a fast, gently hopped finish.
They should be straw to copper coloured, with medium to strong bitterness,light to medium body but with a more evident residual maltiness.
This has a medium weight, just enough maltiness in your mid-palate, then a strong hops accent at the back--where you register bitterness.