Malting is a commercial activity of world-wide importance as malts are used in the manufacture of beers, whiskies, foodstuffs, non-alcoholic beverages and confectionery. This work aims to provide an account of malt manufacture with an emphasis on barley as the most used cereal grain. After an initial description of how malts are produced and used the book examines the structure of barley grains, the physiology of grain germination and malting biochemistry. In order to understand malt quality, mashing is described along with grain selection and purchase, handling, cleaning, drying, storage and malting technologies. The energy requirements of malting processes are considered, as are the production and characteristics of competitors for malts (mash-tun adjuncts, sugars, caramels and some microbial enzymes). Various types of malt are described and their special characteristics noted.