Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Grain, usually barley, that has been allowed to sprout, used chiefly in brewing and distilling.
- noun An alcoholic beverage, such as beer or ale, brewed from malt.
- intransitive verb To process (grain) into malt.
- intransitive verb To treat or mix with malt or a malt extract.
- intransitive verb To become malt.
from The Century Dictionary.
- noun Grain in which, by partial germination, arrested at the proper stage by heat, the starch is converted into saccharine matter (grape-sugar), the unfermented solution of the latter being the sweetwort of the brewer.
- noun Liquor produced from malt, as ale, porter, or beer.
- Pertaining to, containing, or made with malt.
- An obsolete preterit of
melt . - To convert (grain) into malt.
- To become malt; be converted into malt.
- To drink malt liquor.
from the GNU version of the Collaborative International Dictionary of English.
- noun Barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved. It is used in brewing and in the distillation of whisky.
- intransitive verb To become malt; also, to make grain into malt.
- transitive verb To make into malt.
- adjective Relating to, containing, or made with, malt.
- adjective an alcoholic liquor, as beer, ale, porter, etc., prepared by fermenting an infusion of malt.
- adjective fine particles of malt, or of the grain used in making malt; -- used as a fertilizer.
- adjective a floor for drying malt.
- adjective a house in which malt is made.
- adjective a heated chamber for drying malt.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Malted
grain (sprouted grain) (usuallybarley ), used inbrewing and otherwise. - noun Malt liquor, especially
malt whisky . - noun US Short for "malted milk shake", a
milkshake withmalted milk powder added forflavor - noun
Maltose -richsugar derived from malted grain. - verb To convert a
cereal grain into malt by causing it tosprout (by soaking in water) and thenhalting germination (by drying with hot air) in order to developenzymes that canbreak down starches andproteins in the grain.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer
- verb convert grain into malt
- noun a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
- verb convert into malt
- noun a milkshake made with malt powder
- verb turn into malt, become malt
- verb treat with malt or malt extract
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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New-York deserve much credit for the high improvement they have made in the quality of their malt liquors within a few years, which seem to justify the hope that they will continue these advances to excellence, until they realise the opinion of Combrune and others, that it is possible to produce a "_malt wine_."
The American Practical Brewer and Tanner Joseph Coppinger
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The fresh barley (a standard two-row malting variety) adds a nice underpinning of sweetness, but the malt is a supporting player in this beer; the hops are the headliners.
Beer: Farm-to-glass drinking Greg Kitsock 2010
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If for no other reason, a good single malt is VERY expensive and it would be a total waste of money.
Whisky lili 2009
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If for no other reason, a good single malt is VERY expensive and it would be a total waste of money.
Archive 2009-09-01 lili 2009
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Etc: Often comes from Bamberg, where malt is dried with the smoke of local beech wood.
Guess Who's Coming to Dinner? Maria Finn 2010
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The flavor of chocolate and malt is a winning combination in any form, but incorporating chunks of malted milk balls adds just enough of the familiar texture of those classic candies to take this ultra-creamy ice cream over the top.
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The only conceivable explanation I can think of is they were not drenched in malt vinegar and swimming in salt – which is the way God meant for them to be eaten.
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The dried malt is then ground and mixed with hot water, which extracts the dextrin and converts it to a sugar, maltose.
A wee dram o' chemical engineering Edward Willett 2006
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The dried malt is then ground and mixed with hot water, which extracts the dextrin and converts it to a sugar, maltose.
Archive 2006-01-01 Edward Willett 2006
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Suppose some wackjob blogs that “out of desperation, I tried bathing in malt vinegar three times daily for a week, and it has cured my afib!”
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