Malt consists of dried germinated grain. During the germination process, proteins are broken down and the naturally present enzymes convert the starch into sugars. These enzymes also ensure that the starch still present later on in the brewing process is further converted into sugars. This is important, as yeast cells need sugar to create alcohol and carbon dioxide.
Only barley malt is used to brew a Westmalle Trappist beer. Since there are many types of barley, the brewer pays a lot of attention to the malt selection. The origin also determines the flavour and quality. And just as with wine, the weather also affects the harvest.
Based on all these criteria, and supported by laboratory research, the brewer precisely selects the malts that will always make a Westmalle Trappist beer taste like... a Westmalle Trappist beer.
