Malt extract is a product most commonly known for its use in the brewing of beer. It is available in both a liquid form for the purist, and a dry form for the practical. Both types are produced by first simulating the germination of the barley grain with a process called malting.

This procedure entails immersing barley in water to encourage the grain to sprout, then quickly drying the barley to halt the progress when the sprouting begins. Enzymes then begin to break down the starches in the barley and turn them to sugar. This sugar is called malt, or maltose. The quick drying step stops the sprouting, but the enzymes remain active.

The next step in the brewing process is to extract the malt sugar from the barley. To do this, brewers use a process called mashing, which initiates the further breakdown of starches. Brewers boil the grain in precisely heated water, dissolving the sugars and pulling them from the solid casing. The liquid produced from this is called wort. Wort is then concentrated by using heat or a vacuum procedure to pull the water from the mixture.

The concentrated wort is called malt extract. The extract will then enter the fermenting process where yeast catalyzes the malt extract's transformation into alcohol. Brewer's have the option of using a liquid or dry form of malt extract. Each has its pros and cons, so the choice is solely dependent on the individual brewer's preferences.

Liquid malt extract is a thick syrup. Some brewers choose only to work with the liquid form of malt extract, because they feel it works best for the result they wish to achieve. Also, it requires one less processing step, so it's appealing to those who favor the purest form of product available. However, it's very sticky and therefore, messier to work with, has a shorter shelf life, and some feel the results are just as good with the dry version.

Dry malt extract is dried with a special process that removes almost all the moisture content. The biggest advantage to opting for the dry version is ease of use. Though dry malt extract can become stickier when in contact with water, it's great for measuring and requires very little cleanup compared to the liquid version. It has a much longer shelf life than the liquid version. Disadvantages include a higher product cost due to the extra processing steps, and a more limited list of varieties available.