As you might imagine, malt vinegar is sour, but that's not the only flavor. It's tangy and slightly citrusy with some nutty, ...

1 Beer's qualities depend largely on two barley enzymes: b-amylase (BA), which hydrolyzes the starch molecule's penultimate linkage to produce maltose, and a-amylase (AA), which yields primarily ...

Malt is created when simple grains such as barley, rye or wheat are left to germinate and sprout. When this happens, the starch is converted into a simple sugar called maltose. If the grain is ...