Barley vs. Malt — What's the Difference?
By Fiza Rafique & Urooj Arif — Updated on May 19, 2024
Barley is a cereal grain used as food and fodder, while malt is barley or other grains that have been germinated and dried, used primarily in brewing and distilling.
Difference Between Barley and Malt
Table of Contents
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Key Differences
Barley is a versatile cereal grain cultivated for its nutritional value and used in food products, animal feed, and beverages. It is a staple crop that can be used in soups, stews, and health foods due to its high fiber content and essential nutrients. Malt, on the other hand, is produced by germinating barley or other grains, then drying them. This process activates enzymes that convert starches into fermentable sugars, making malt essential in brewing beer and distilling whiskey. Malt provides the sugars needed for fermentation, which produces alcohol.
While barley is the raw grain used in various culinary and agricultural applications, malt represents a processed form of barley that plays a crucial role in the beverage industry. Barley can be consumed directly or used in recipes, whereas malt is primarily utilized for its fermentable properties in brewing and distilling.
Barley contributes to a range of food products, offering health benefits due to its nutrients, while malt is valued for its role in creating alcoholic beverages, contributing to their flavor, color, and alcohol content.
Comparison Chart
Definition
A cereal grain used in food and fodder
Germinated and dried barley used in brewing and distilling
Primary Use
Food products, animal feed
Brewing beer, distilling whiskey
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Processing
Minimal processing, direct consumption
Germination and drying
Nutritional Value
High fiber, vitamins, and minerals
Provides fermentable sugars for alcohol production
Applications
Soups, stews, health foods
Beer, whiskey, malted milk drinks
Compare with Definitions
Barley
A staple crop cultivated for human and animal consumption.
Farmers grow barley as a primary feed for livestock.
Malt
Barley or other grains that have been germinated and dried.
Malt is a key ingredient in brewing beer.
Barley
A source of dietary fiber, vitamins, and minerals.
Barley is a nutritious ingredient in health foods.
Malt
The basis for creating the malted beverages industry.
Malt provides the sugars needed for fermentation in brewing.
Barley
An ancient grain used in traditional dishes worldwide.
Barley bread has been a staple in many cultures for centuries.
Malt
A processed grain used to enhance flavor and color in beverages.
Dark malt gives stouts and porters their rich, deep color.
Barley
A versatile grain used in brewing and distilling.
Barley is the primary grain used to produce malt for beer.
Malt
A source of fermentable sugars for alcohol production.
Malted barley is essential for making whiskey.
Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago.
Malt
Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines.
Barley
A hardy cereal with coarse bristles extending from the ears, cultivated especially for use in brewing and stockfeed.
Malt
Grain, usually barley, that has been allowed to sprout, used chiefly in brewing and distilling.
Barley
A grass in the genus Hordeum native to temperate regions, having flowers in terminal, often long-awned spikes and widely cultivated for its grain.
Malt
An alcoholic beverage, such as beer or ale, brewed from malt.
Barley
The grain of H. vulgare or its varieties, used in malt production and as food for livestock and humans.
Malt
See malted milk.
Barley
A cereal of the species Hordeum vulgare, or its grains, often used as food or to make beer and other malted drinks.
Malt
To process (grain) into malt.
Barley
(Singapore) seed of Job's tears Coix lacryma-jobi
Malt
To treat or mix with malt or a malt extract.
Barley
A valuable grain, of the family of grasses, genus Hordeum, used for food, and for making malt, from which are prepared beer, ale, and whisky.
Malt
To become malt.
Barley
A grain of barley
Malt
Malted grain sprouted grain (usually barley), used in brewing and otherwise.
Barley
Cultivated since prehistoric times; grown for forage and grain
Malt
Malt liquor, especially malt whisky.
Barley
A cereal grain used in various food products.
Barley is often added to soups and stews for extra nutrition.
Malt
A milkshake with malted milk powder added for flavor.
Malt
Maltose-rich sugar derived from malted grain.
Malt
(transitive) To convert a cereal grain into malt by causing it to sprout (by soaking in water) and then halting germination (by drying with hot air) in order to develop enzymes that can break down starches and proteins in the grain.
Malt
(intransitive) To become malt.
Malt
To drink malt liquor.
Malt
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.
Malt
Relating to, containing, or made with, malt.
Malt
To make into malt; as, to malt barley.
Malt
To become malt; also, to make grain into malt.
Malt
A milkshake made with malt powder
Malt
A lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer
Malt
A cereal grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
Malt
Treat with malt or malt extract;
Malt beer
Malt
Turn into malt, become malt
Malt
Convert grain into malt
Malt
Convert into malt
Malt
A flavoring and sweetening agent in various products.
Malt extract is used in malted milk drinks and candies.
Common Curiosities
What are the uses of barley?
Barley is used in soups, stews, health foods, and as animal feed.
What is barley?
Barley is a cereal grain used in food products, animal feed, and beverages.
What is malt?
Malt is barley or other grains that have been germinated and dried, primarily used in brewing and distilling.
Is all malt made from barley?
While barley is the most common grain used to make malt, other grains like wheat and rye can also be malted.
How is malt made?
Malt is made by germinating barley grains and then drying them to halt the germination process.
Why is barley important in brewing?
Barley is important in brewing because it is the primary grain used to produce malt, which provides fermentable sugars for alcohol production.
Can malt be used in non-alcoholic products?
Yes, malt is used in non-alcoholic products like malted milk drinks and candies.
What role does malt play in brewing?
Malt plays a crucial role in brewing by providing the sugars needed for fermentation, which produces alcohol.
What are the uses of malt?
Malt is used in brewing beer, distilling whiskey, and making malted milk drinks and candies.
What nutritional benefits does barley offer?
Barley offers high fiber content, vitamins, and minerals, making it a nutritious addition to the diet.
Can barley be consumed directly?
Yes, barley can be consumed directly in various dishes, providing dietary fiber and essential nutrients.
What is the difference between barley and malt in terms of processing?
Barley undergoes minimal processing for direct consumption, while malt is barley that has been germinated and dried.
How does malt contribute to the flavor of beer?
Malt contributes to the flavor, color, and body of beer, influencing its overall taste profile.
What are some traditional uses of barley?
Traditional uses of barley include making barley bread, porridge, and as an ingredient in various cultural dishes.
Is barley gluten-free?
No, barley contains gluten and is not suitable for people with gluten intolerance or celiac disease.
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Written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
Co-written by
Urooj ArifUrooj is a skilled content writer at Ask Difference, known for her exceptional ability to simplify complex topics into engaging and informative content. With a passion for research and a flair for clear, concise writing, she consistently delivers articles that resonate with our diverse audience.
