unmalted


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Antonyms for unmalted

of grain that has not been converted into malt

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References in periodicals archive ?
Anecdotal evidence suggests that it may be related to changes in the brewing process that allow brewers to use cheaper unmalted grains.
The watermelon concentrate rounds out a wheat beer formulation made from malted and unmalted wheat.
Pot still whiskey, a blend of malted and unmalted barley, produces a more intense, heavier style of spirit.
The average weight gain (21.14 to 25.36g/d) for Diets 1 to 3 in this study was similar to the 22.37 to 25.72g/d on rabbits fed malted and unmalted sorghum [3, 6], 17.17 to 23.73 g/d on broiler-chicks fed processed pigeon pea meal [16], but surpassed the 8.40 to 11.67 g/d reported for rabbits placed on varying levels of Centrosema pubescens or Calapogonium mucunoides [17]), 12.60 to 16.9 g/d reported by Uko et al.
Other terms signify origin: Pure pot still is Irish whiskey, a mixture of malted and unmalted barley; bourbon is American whiskey made primarily from corn.
The whiskey has a certain sweetness, a unique softness and dangerous attractiveness that results from a combination of the peaty water, the pot stills, the unmalted barley and the triple distillation of the final spirit.
Converting 10% of global beer production to unmalted barley would reduce carbon emissions by the equivalent of removing 85,000 cars from use, the company said.
Straight Irish stouts might just have roasted unmalted barley added to the beer for its colour and flavour, while an oatmeal stout, such as Tyne Bank's, could have caramel and chocolate malts as well - and obviously oats giving more body to the 'fortifying' beer.
Grain whisky is distilled in a continuous column still, usually from maize with a little malted barley and occasionally unmalted barley.
Grain whisky may contain unmalted barley or other malted or unmalted grains such as wheat and maize (corn) and is typically distilled in a continuous column still, known as a Patent or Coffey still.
In finessing their stout recipe, the Guinness company introduced the usage of roasted unmalted barley that is now the hallmark of Irish-style dry stouts, and the taste that distinguishes them from modern porters.
One of the basic requirements of Lambic is that at least 30% to 40% of the grain bill be unmalted wheat.
Quality malt, unmalted cereals, hops and yeast blend together, to produce a quenching, dry lager with a bite of alcohol.
A unique feature in the production of this beer is that the brewers use unmalted barley and rely on the roasting process to initate the breakdown of the complex carbohydrates into simple sugars.