The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers. COUNT 5
QSN1 What is generally used as starch in most beer? ANS1 malted grain QSN2 How does grain become malted? ANS2 by soaking it in water QSN3 What kind of container is partially germinated grain dried in? ANS3 a kiln QSN4 What happens to grain when it is soaked in water? ANS4 germination QSN5 What does a grains starch become after an is malted? ANS5 fermentable sugars