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Malting is the initial stage in beer production, transforming barley into malt. This process involves steeping the barley in water to increase its moisture content, allowing it to germinate. During germination, enzymes are activated that convert starches into sugars, which are essential for fermentation. The germination is then halted by drying and curing the malt in a kiln. The temperature and duration of kilning influence the malt's color and flavor, contributing significantly to the final taste of the beer. These sugars are later extracted with water and fermented by yeast to create the alcoholic beverage.1234

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