germinated grain, usually barley, used in brewing and distilling.
any alcoholic beverage, as beer, ale, or , fermented from malt.
whisky, as Scotch, that is distilled entirely from malted barley.
verb (used with object)
to convert (grain) into malt by soaking it in water and allowing it to germinate.
to treat or mix with malt, , etc.
to make (liquor) with malt.
verb (used without object)
to become malt.
to produce malt from grain.
cereal grain, such as barley, that is kiln-dried after it has germinated by soaking in water
See malt liquor
short for malt whisky
to make into or become malt
to make (something, esp liquor) with malt
Old English malt (Anglian), mealt (West Saxon), from Proto-Germanic *maltam (cf. Old Norse malt, Old Saxon malt, Middle Dutch, Dutch mout, Old High German malz, German Malz “malt”), from PIE *meld- (cf. melt), extended form of root *mel- “soft,” probably via notion of “softening” the grain by steeping it in water before brewing. Finnish mallas, Old Church Slavonic mlato are considered to be borrowed from Germanic.
mid-15c., “to convert grain to malt,” from malt (n.). Meaning + “to make with malt” is from c.1600. Related: Malted; malting. Malt liquor (which is fermented, not brewed) first attested 1690s. Malted “a drink with malted milk” is from 1945.
Mucosal-associated with lymphoid tissue; rare type of lymphoma of the stomach that may be associated with infection by the bacteria Helicobacter pylori. Also called MALT lymphoma.
[mawl-tuh] /ˈmɔl tə/ noun 1. an island in the Mediterranean between Sicily and Africa. 95 sq. mi. (246 sq. km). 2. a former British colony consisting of this island and two small adjacent islands: now an independent sovereign state and a member of the Commonwealth of Nations. 122 sq. mi. (316 sq. km). Capital: Valletta. […]
noun, Pathology. 1. . noun 1. another name for brucellosis Malta fever Mal·ta fever (môl’tə) n. See brucellosis.
[mawl-teys, -teyz] /ˈmɔl teɪs, -teɪz/ noun, Biochemistry. 1. an enzyme that converts maltose into glucose and causes similar cleavage of many other glucosides. /ˈmɔːlteɪz/ noun 1. an enzyme that hydrolyses maltose and similar glucosides (α-glucosides) to glucose Also α-glucosidase maltase mal·tase (môl’tās’, -tāz’) n. An enzyme that catalyzes the hydrolysis of maltose to glucose.
[mawl-tid] /ˈmɔl tɪd/ noun 1. . [mawlt] /mɔlt/ noun 1. germinated grain, usually barley, used in brewing and distilling. 2. any alcoholic beverage, as beer, ale, or , fermented from malt. 3. whisky, as Scotch, that is distilled entirely from malted barley. 4. (def 2). verb (used with object) 5. to convert (grain) into malt […]