Malted grains are cereal grains, such as barley, wheat, or rye, that have undergone a process called malting. This involves soaking the grains in water to allow them to germinate, then drying them with hot air to stop the germination. This process develops enzymes that convert starches into sugars, which are essential for brewing and distilling. Malted grains are primarily used in the production of beverages like beer and whiskey. The sugars produced during malting are fermented by yeast, resulting in alcohol. Additionally, malted grains can be used in baking and cooking, adding flavor and nutritional value to various foods.