Barley that's been steeped in water, allowed to germinate, and then dried, a process that activates enzymes converting the grain's starch into fermentable sugars. It's the foundational ingredient in beer and whisky, providing both the sugars yeast ferments and much of the finished drink's flavor and color. Lightly kilned malt gives delicate, biscuity notes, while darker roasted malts contribute deeper caramel or chocolate flavors. Malted barley flour is also used in small amounts in baking, adding a subtle malty sweetness and helping bread develop color and texture.