Malted refers to the process of germinating cereal grains, typically barley, by soaking them in water and allowing them to sprout. After a few days, the grains are dried in a kiln to stop the germination. This process develops enzymes that convert starches into sugars, which are essential for brewing and distilling. Malted grains are commonly used in the production of beer and whiskey, as the sugars produced during malting are fermented by yeast to create alcohol. Additionally, malted products can be found in various foods, such as malted milkshakes and malted barley flour, adding flavor and sweetness.