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A crystalline, water-soluble sugar that is formed from germinated barley as it ferments during the brewing and distilling process, prior to being made into alcohol.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.

A term used to describe a grain as well as a sugar produced from the grain, and a product produced from malt, such as a malt beverage.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.