<<Disclaimer: Verify this information before applying it to your situation.>> John Wiseman <[log in to unmask]> asks: > Does, for example, the so-called "malting process" in liquor and beer > manufacturing actually involve the use of malt? During an engineering internship at a nearby brewery (you may have seen their marvelous "frog" commercials of late ;-), I learned more than I ever want to know about the production of beer and 'malt liquor'. Let me see if I can provide enough information to help... The "malting process" in beer manufacture involves sprouting barley to increase the natural sugar level in the grain, then stopping the process by roasting the grain at the appropriate time (this is what is called "malting"). After roasting, the grain is cracked/ground (depending on the brew) and added to the fermentation vats, along with various and sundry other ingredients including hops and yeast. The reason that you may not have had a reaction is that proteins tend to cloud the brew, and so most breweries are pretty careful to filter out the proteins in a complex process involving many steps and several filters. Still, I wouldn't want to try this on a regular basis, myself. In fact, I'm donating the last of the brew they gave me (one of my favorites from pre-problem times) to one of the clubs I belong to for their chili cook-off next month... karen [log in to unmask] (if urgent, use [log in to unmask] - the better half)