One of the mysteries of the English language finally explained.
A sweet, sticky substance obtained from an infusion of malt and water.‘most homebrewers start with malt extract’
- ‘For this discussion we will concentrate on canned barley malt extract, which is already "mashed" and then further processed to form a syrup.’
- ‘The grains are then crushed and the malt extract or 'wort' passes through to the fermentation stage.’
- ‘In other words, we buy malt extract instead of mashing grains to create enough fermentable sugars to brew a batch of beer with.’
- ‘Both the Chinese and the Japanese have long made malt extract for use as a sweetener.’
- ‘Bulgaria produces exclusively light beers with malt extract content of 9 to 13.5 per cent.’
- ‘While corn syrup isn't inherently bad, beware of energy bars that list as their initial ingredient cane juice, malt extract, or fructose.’
- ‘My one weird combination is a concoction that is composed of chopped dried apricots, pine nuts, and malt extract, all stirred together and eaten with a spoon.’
- ‘At homebrewing stores, you can buy malt extract, which is the fermentable sugars extracted from the mash.’
- ‘For anyone who has ever brewed their own beer, imagine the smell of the malt extract mixed with golden syrup and a hint of smokiness - that's the goodness.’
- ‘I'd planned on having a gallon of water boiling and adding the malt extract syrup to the water, but I put the syrup in the pot first, so I just added the water and brought it to the boil.’
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