This paper is a review of the basic principles and processes
utilized by maltsters in the creation of various specialty malt types.
Barley is grown all over the world, but the traditional regions used to
create brewing malts—England, Germany, Belgium, and North America—have
unique environments, barley selection, and malting techniques. These
differences play into the various methods available to the maltster to
create a broad array of malt types. This review breaks the malt types
discussed into four categories: conventional, roasted, stewed, and
other. Although not fully comprehensive, this summary provides a basis
for understanding the characteristics of these various malts and what
they offer the brewer.