From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. (n.) germinated barley, used to make beer, distilled spirits, vinegar and an additive for foods. Malt is fired in a kiln to roast and dry, then ground into a sweet powder. 2. (n.) an abbreviated name for a whiskey made with malt. 3. (n.) an abbreviated name for a malted milk. 4. (v.) to convert grain, such as barley, into malt.
