6. Conclusion

The process of transforming barley into malt (or other cereals) seems relatively simple at first glance. However, mastery of this process has been constantly evolving over the centuries, in response to the growing demands of malt users, mainly brewers.

These developments focus on the need for a product that is as homogeneous as possible, rich in enzymatic potential (a constantly evolving field linked to fundamental research) and economically efficient. These three essential points require the maltster to exercise ever greater control over the process, particularly in terms of temperature management, air humidity and homogeneous grain humidification. Of course, the quality and homogeneity of the raw material entering the malting plant will play a major role in the homogeneity of the malt produced, and the art of malting will consist in maintaining this consistency...