Malting is the process of converting cereal grains, primarily barley, into malt. This involves soaking the grains in water to allow them to germinate, which activates enzymes that convert starches into sugars. After a few days, the germination is halted by drying the grains in a kiln, resulting in malted grains that are rich in fermentable sugars. The malted grains are then used in the production of beer, whiskey, and other alcoholic beverages. The malting process not only enhances the flavor and color of the final product but also contributes to the fermentation process, making it a crucial step in brewing and distilling.