Wine & Spirit Education Trust (WSET) Level 2 Award in Spirits Practice Exam

During the malting process, grains, particularly barley, are soaked in water and then allowed to germinate, which involves placing them in a warm and damp environment. This controlled germination activates enzymes in the grain that convert starches into fermentable sugars, which are essential for producing alcohol during fermentation. The warm, damp conditions facilitate the sprouting of the grains, leading to the development of these enzymes. Once the grains have germinated adequately, they are dried to halt the process, creating malted barley, which is a critical ingredient in brewing and distillation.