What is the name of the sweet liquid produced after the malting process?

The sweet liquid produced after the malting process is referred to as wort. This stage occurs after the barley grains have been soaked in water and allowed to germinate, during which enzymes convert the starches in the grains into fermentable sugars. After germination, the grains are dried and crushed to create a mash, and this mash is then mixed with hot water. The heat activates the enzymes, resulting in the extraction of sugars, which creates the sweet liquid known as wort.

This wort is essential in the fermentation process, where yeast is added to convert those sugars into alcohol and carbon dioxide. Understanding the role of wort is crucial, as it is a foundational component in the production of beer and spirits. Other options, such as whey, brine, and yeast slurry, are not involved in the malting process, and therefore do not accurately describe the product created during this phase.