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CROSSWORD
ANSWER

malt

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The answer MALT has 327 possible clue(s) in existing crosswords.

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The word MALT is VALID in some board games. Check MALT in word games in Scrabble, Words With Friends, see scores, anagrams etc.

Searching in Dictionaries ...

Definitions of malt in various dictionaries:

noun - a milkshake made with malt powder

noun - a lager of high alcohol content

noun - a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water

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Keep reading for additional results and analysis below.

Possible Jeopardy Clues
It lay in the house that Jack built
Not a chicken, but this lay in the house that Jack built
This powder mixed with milk is made from ground, kiln-dried, sprouted barley
Possible Dictionary Clues
Convert (grain) into malt.
Barley or other grain that has been steeped, germinated, and dried, used for brewing or distilling and vinegar-making.
grain, usually barley, that has been left in water until it starts to grow and is then dried, used in making some types of alcoholic drinks
a drink made from malt, ice cream, and milk
whisky made using malt rather than ordinary grain
grain, usually barley, that has been left in water until it starts to grow and is then dried. It is used in the making of alcoholic drinks such as beer and whisky
An alcoholic beverage, such as beer or ale, brewed from malt.
Grain, usually barley, that has been allowed to sprout, used chiefly in brewing and distilling.
To become malt.
To treat or mix with malt or a malt extract.
Geographic Matches
Malt, Parana, BRAZIL
Malt, (Region code: 08), DENMARK
Malt description
Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required for modifying the grain's starches into various types of sugar, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Depending on when the malting process is stopped one gets a preferred starch enzyme ratio and partly converted starch into fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain. Further conversion to fermentable sugars is achieved during the mashing process.
* Malted grain is used to make bee
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