Crossword clues for malt
- Beer component
- ___ liquor
- Ale ingredient
- Ovaltine ingredient
- Scotch ingredient
- Kind of syrup
- Fountain offering
- Brewer's stock
- Brewer's ingredient
- Shake alternative
- Drink with a straw
- Brew choice
- Source of some extracts
- Barley product
- Germinated grain
- Grain used in making beer
- Ice cream drink
- Like Colt 45 and Mickey's
- Colt 45, e.g., informally
- Grain that is kiln-dried after having been germinated by soaking in water
- Used especially in brewing and distilling
- Brewing ingredient
- Ice cream treat
- Fountain treat
- Fountain order
- Kind of liquor
- After-school drink
- Brewing grain
- Fountain drink
- Soda fountain choice
- Oast filler
- Brewery grain
- Distiller's grain
- Cousin of a milkshake
- Stout ingredient
- Soda shop treat
- Many a beer
- Brewery supply
- Drive-in order
- Brewer's need
- Certain brew
- Drink with a foamy head
Longman Dictionary of Contemporary English
The Collaborative International Dictionary
Malt \Malt\ (m[add]lt), n. [AS. mealt; akin to D. mout, G. malz, Icel., Sw., & Dan. malt, and E. melt. [root]108. See Melt.] Barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved. It is used in brewing and in the distillation of whisky.
Malt \Malt\, v. t. [imp. & p. p. Malted: p. pr. & vb. n. Malting.] To make into malt; as, to malt barley.
Malt \Malt\, v. i.
To become malt; also, to make grain into malt.
Malt \Malt\, a. Relating to, containing, or made with, malt.
Malt liquor, an alcoholic liquor, as beer, ale, porter, etc., prepared by fermenting an infusion of malt.
Malt dust, fine particles of malt, or of the grain used in
making malt; -- used as a fertilizer. `` Malt dust
consists chiefly of the infant radicle separated from the
--Sir H. Davy.
Malt floor, a floor for drying malt.
Malt house, or Malthouse, a house in which malt is made.
Malt kiln, a heated chamber for drying malt.
Douglas Harper's Etymology Dictionary
Old English malt (Anglian), mealt (West Saxon), from Proto-Germanic *maltam (cognates: Old Norse malt, Old Saxon malt, Middle Dutch, Dutch mout, Old High German malz, German Malz "malt"), from PIE *meld- (see melt (v.)), extended form of root *mel- "soft," probably via notion of "softening" the grain by steeping it in water before brewing. Finnish mallas, Old Church Slavonic mlato are considered to be borrowed from Germanic.
mid-15c., "to convert grain to malt," from malt (n.). Meaning + "to make with malt" is from c.1600. Related: Malted; malting. Malt liquor (which is fermented, not brewed) first attested 1690s. Malted "a drink with malted milk" is from 1945.
n. 1 #Verb grain (gloss: sprouted grain) (usually barley), used in brewing and otherwise. 2 Malt liquor, especially malt whisky. 3 (context US English) Short for "malted milk shake", a milkshake with malted milk powder added for flavor 4 maltose-rich sugar derived from malted grain. vb. To convert a cereal grain into malt by causing it to sprout (by soaking in water) and then halting germination (by drying with hot air) in order to develop enzymes that can break down starches and proteins in the grain.
v. treat with malt or malt extract; "malt beer"
turn into malt, become malt
convert grain into malt
convert into malt
a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer [syn: malt liquor]
a cereal grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
Malt may refer to:
- Malt, germinated cereal grains that have been dried
- Malt whisky, whisky made from a fermented mash produced primarily from a malted grain
- Milkshake, a dessert beverage
- Malt, Kentucky, an unincorporated community located in LaRue County
- Malt Cross, a Victorian music hall in Nottingham, England
- MALT, mucosa-associated lymphoid tissue, a diffuse system of lymphoid tissue found in various mucosal sites
Malt is germinated cereal grains that have been dried in a process known as " malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required for modifying the grain's starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Depending on when the malting process is stopped one gets a preferred starch enzyme ratio and partly converted starch into fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain. Further conversion to fermentable sugars is achieved during the mashing process.
Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and rich tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods.
The term "malt" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e., "malts").
Usage examples of "malt".
Because in the bags, tins, and bottle, malt and sugar, ginger, anise, and salt of hartshorn, honey and beer, pepper and mutton suet are always in readiness.
Formerly these berries were added to the malt in grinding, so that the spirit obtained therefrom was flavoured with the berries from the first, and surpassed all that could be made by any other method.
The malt, in this method of brewing, is ground quite fine, and although an ordinary mash-tun may be used for mashing, the separation of the clear wort from the solid matter takes place in the filter press, which retains the very finest particles with ease.
The very low initial heat, and the employment of relatively large quantities of readily transformable malt adjuncts, enable the American brewer to make use of a class of malt which would be considered quite unfit for brewing in an English brewery.
In order still more to reduce the high price of corn, and to prevent any supply of provisions from being sent to our enemies in America, a third bill was brought in, prohibiting, for a time therein limited, the exportation of corn, grain, meal, malt, flour, bread, biscuit, starch, beef, pork, bacon, or other victual, from any of the British plantations, unless to Great Britain or Ireland, or from one colony to another.
It replaces the diastase of malted grain and also the yeast of a European brewery.
But the flavour of whiskey, which is made from barley and oats, is owing to the malted grain being dried with peat, the smoke of which gives it the characteristic taste.
Observations on Malted and UnMalted Corn, connected with Brewing and Distilling, p.
So I drank and ate three malted milk tablets and a salt tablet, then had another drink.
It has been contended, and apparently with much reason, that if the use of substitutes were prohibited this would not lead to an increased use of domestic barley, inasmuch as the supply of home barley suitable for malting purposes is of a limited nature.
Usually this basin would be placed close to the wall, just below the malting and drying room in the attic.
If the household was big enough to have a room set aside for brewing, this might well be the sole room in the house with a floor covered with stone or tiles, just so the malting could take place there.
The first Henry Adams and several of his descendants were maltsters, makers of malt from barley for use in baking or brewing beer, a trade carried over from England.
The whiskey was a single malt, peaty, sweetish goingdown, with a nice after-burn that reminded you it was alcohol.
Probably still made from malt and hops, he assumed, instead of the crap being turned out at home these days for the prole palate.