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The starch source in a beer provides the fermentable material in a beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain converts starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers. Almost all beer includes barley malt as the majority of the starch. This is because of its fibrous husk. Other malted and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum) may be used. The starch source is a key determinant of the character of the beer. A combination of good grains with some choice hops helps provide the beer drinker with a truly great tasting and smelling beer.
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Barley |
Wheat |
Rice |
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Oats |
Rye |
Corn & Sorghum |
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Beer and Wine
Maker 
