(n. or v.): A term referring to either grains that have been sprouted and then dried, or the process of drying these germinated grains. This practice helps to convert the grain’s starches into sugar, which the yeast consumes during fermentation, making the process more efficient. Barley is the most common grain that gets malted, though wheat, rye and other grains sometimes undergo this process as well. Grains may be dried in kilns or ovens, and the timing and temperature of the roast can alter the flavor. When dried over an open flame, malted barley tends to take on a smoky character, which results in the distinctive flavor of certain Scotches and Rauchbier.