Many favorite breakfast cereals, candies, beers, and other foods and beverages owe much of their smooth, delicious flavor to malt. Malting barleys--the source of that malt--are the focus of studies at the Agricultural Research Service's (ARS) malting barley laboratory in Madison, Wis., part of the Cereal Crops Research Unit.
There, chemist Mark Schmitt and plant physiologist Allen Budde are discovering more about what goes on inside barley grains as they germinate, or sprout, in the malt house. Sprouting is one of many steps that go into making malt.