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- Tim Kettring
December 21, 2003, 12:33 am
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In a sense. When grain sprouts, enzymes are produced which convert the
starch in the grain to a form of sugar (maltose). Barley seems to do this
conversion especially well. When you buy malt, you are buying the sugar
in honey-like syrup or dry powder form, extracted from sprouted grain.
- Kasper Malmberg
December 21, 2003, 12:43 pm
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