Brewing malt: types, properties and applications

Brewing malt is a product obtained by artificially germinating cereal grains (mainly barley and wheat) followed by drying and processing. It is a key raw material for the brewing industry, without which the production of classic beer, kvass and malt beverages is impossible. During malting, enzymes are activated in the grain, which then break down starch into fermentable sugars in the mash, ensuring wort fermentation. According to industry sources, the global malt market demonstrates steady growth, and its consumption is inextricably linked to the development of the brewing industry.

Chemical Nature and Composition

Brewing malt consists of carbohydrates, proteins, enzymes and minerals. During malting, complex substances in the grain (starch, proteins) are partially broken down by enzymes accumulated during germination. Key technological parameters of malt include:

• Extract content: the amount of soluble dry matter transferred to the wort. For quality light malt, this figure is at least 79–81% on an absolutely dry basis.

• Kolbach index: characterises the degree of protein modification and the ratio of soluble nitrogen to total nitrogen. For good quality malt, the value is in the range of 36–45%.

• Sugar-forming ability: the ability of malt to form sugars during saccharification.

• Colour: measured in EBC units. Light malt has a colour of 3–5 EBC, caramel — 10–150 EBC, roasted — over 800 EBC.

Production Technology

The production process of brewing malt includes several key stages:

1. Grain cleaning and sorting. Barley or wheat is cleaned of impurities and separated by size.

2. Steeping. Grain is steeped in water at a controlled temperature (typically 10–18 °C) until a moisture content of 42–48% is reached, which triggers germination.

3. Germination. Grain is germinated for 5–7 days at a specific temperature and humidity. During this period, enzymes are activated, and starch and proteins are partially hydrolysed.

4. Kilning. Germinated grain (green malt) is dried with hot air to stop growth and remove moisture. The kilning regime determines the malt type (light malt is dried at 80–85 °C, dark malt at higher temperatures).

5. Roasting (for special types). Caramel and roasted malt undergo additional heat treatment at 120–170 °C, which gives them their characteristic colour and aroma.

6. Cleaning and packaging. Finished malt is cleaned of rootlets and packaged.

Classification, Types and Standards

In Russia and CIS countries, requirements for brewing malt are established by GOST 29294-2021 "Brewing malt. Specifications", which came into force on January 1, 2022. The standard applies to brewing barley malt, wheat malt and special malt (caramel and roasted).

By production method, the following malt types are distinguished:

• Light (barley or wheat) — the base malt for most beer styles. Light barley malt is divided into three classes: highest, first and second.

• Dark (barley or wheat) — dried at a higher temperature, giving the beer a dark colour and caramel notes.

• Caramel — roasted green malt, giving the beer a sweetish taste, aroma and body. Divided into two classes.

• Roasted — dark brown malt with an intense aroma, used for stouts and porters.

Wheat malt is produced in light and dark types and is used for wheat beer styles.

Applications

Brewing. The main use of malt is beer production. Light malt forms the basis of the grist for most styles, while special malts (caramel, roasted) are added for colour, aroma and flavour.

Production of kvass and malt beverages. Malt is used as a raw material for kvass wort and non-alcoholic malt beverages.

Food industry. Malt extracts and flour are used in baking, confectionery and baby food production.

Feed production. By-products (malt sprouts) are used as a feed additive.

Safety and Storage

Malt is hygroscopic and requires storage in dry, well-ventilated areas at a temperature not exceeding 25 °C and a relative humidity of not more than 75%. When moisture increases, malt loses its properties, may become mouldy and acquire foreign odours. Malt is a combustible material, and malt dust is explosive, which requires compliance with fire safety measures at malting plants. The shelf life of light malt is typically 6–12 months depending on storage conditions.

Market and Trends

The global malt market demonstrates steady growth. According to The Business Research Company, the malt market size was USD 10.25 billion in 2025 and is projected to reach USD 10.96 billion in 2026 at a compound annual growth rate of 6.9%. According to other estimates, the beer malt market was valued at CNY 296.9 billion in 2025 with a projected growth to CNY 371.8 billion by 2032 at a CAGR of 3.3%.

Key industry trends include the growing popularity of craft brewing and demand for specialty malts, the expansion of malt use in functional foods, and increasing attention to sustainable grain sourcing and supply chain traceability. Major malt producers include Malteurop Group, Cargill Inc., GrainCorp Malt, Boortmalt, Simpsons Malt and others.

Conclusion

Brewing malt remains a fundamental raw material for the brewing industry. Understanding malting technology, malt types (light, dark, caramel, roasted, wheat), key quality indicators (extract content, Kolbach index, colour) and GOST 29294-2021 requirements is the basis for competent selection of malt for specific beer styles and the organisation of stable supplies.