Barley vs. Malt — What's the Difference?

Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago.

Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines.

A hardy cereal with coarse bristles extending from the ears, cultivated especially for use in brewing and stockfeed.

Grain, usually barley, that has been allowed to sprout, used chiefly in brewing and distilling.

A grass in the genus Hordeum native to temperate regions, having flowers in terminal, often long-awned spikes and widely cultivated for its grain.

An alcoholic beverage, such as beer or ale, brewed from malt.

The grain of H. vulgare or its varieties, used in malt production and as food for livestock and humans.

See malted milk.

A cereal of the species Hordeum vulgare, or its grains, often used as food or to make beer and other malted drinks.

To process (grain) into malt.

(Singapore) seed of Job's tears Coix lacryma-jobi

To treat or mix with malt or a malt extract.

A valuable grain, of the family of grasses, genus Hordeum, used for food, and for making malt, from which are prepared beer, ale, and whisky.

To become malt.

A grain of barley

Malted grain sprouted grain (usually barley), used in brewing and otherwise.

Cultivated since prehistoric times; grown for forage and grain

Malt liquor, especially malt whisky.

A milkshake with malted milk powder added for flavor.

Maltose-rich sugar derived from malted grain.

(transitive) 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.

(intransitive) To become malt.

To drink malt liquor.

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.

Relating to, containing, or made with, malt.

To make into malt; as, to malt barley.

To become malt; also, to make grain into malt.

A milkshake made with malt powder

A lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer

A cereal grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling

Treat with malt or malt extract;

Turn into malt, become malt

Convert grain into malt

Convert into malt