Malt is produced from sprouted cereal grains. The malting process begins with soaking the beans in water and then drying them in hot air. During this process. the grains produce enzymes that change the starches in the grains into sugars and other enzymes that can break down proteins so that they can be used by the yeast. The most commonly malted grain is barley, followed by wheat and rye. Malt is used in the production of beer, whiskey, malt vinegar, malt shakes and in the making of yeast breads.