Short for malted grain - the main ingredient of beer after water. A cereal grain, usually barley, that has been soaked then dried. The soaking causes the grain to germinate, developing enzymes necessary to convert the grain's starches in to fermentable sugars.

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Fat in malted and unmalted barley

Does malted barley have fat like un-malted barley? If either have fat, why doesn't this cause problems in the beer? What happens with this fat during the brew?