Malted barley is a key ingredient in brewing beer and making whiskey. It starts as regular barley grains, which are soaked in water to encourage germination. This process activates enzymes that convert the grain's starches into sugars, essential for fermentation. After a few days, the germinated barley is dried in a kiln, stopping the germination and preserving the sugars. The resulting product, malted barley, has a sweet, nutty flavor and is rich in nutrients. It can be ground into a powder called malt flour, used in baking and cooking. Malted barley is also crucial for creating the distinct flavors in various types of beer and whiskey.