The term is also generalized to diastatic malt extracts and separately prepared brewing enzymes.
In point of fact a considerable amount of it is utilised for malt extracts and for infant and invalid foods.
The concentrated wort is called malt extract.
They get their dark colour from the use of particularly dark malts or roast malt extract in brewing.
Diastatic activity can also be provided by diastatic malt extract or by inclusion of separately-prepared brewing enzymes.
Colonies on malt extract agar grow faster and sporulate more densely than on many other media.
An alcoholic beverage based on malt is classified as beer if the weight of malt extract exceeds 67% of the fermentable ingredients.
Home brewers who cultivate yeast frequently use dried malt extract and agar as a solid growth medium.
