Malt is the result of the malting process that the cereal grain is submitted to germinate and then, become the starch grain into fermentable sugars. This malting process begins with soaking, where grains begin to germinate when they reach the right temperature. After germination of cereal grains, is necessary to dry and, depending on what type of malt, toast in ovens. The time and temperature of each process may vary depending on the features you want from malt, as the aroma, flavor and color.

The most used cereal for brewing is barley, although you can use other cereals.