Which of the following lists the steps of barley malting in proper order?

In the malting process of barley, the correct sequence—steeping, germination, and kilning—reflects the actual steps needed to convert barley into malt.

Steeping is the initial step where barley grains are soaked in water, allowing them to absorb moisture and initiate the germination process. This phase is crucial because it kickstarts the enzymatic activities necessary for converting starches in the barley into sugars, which are vital for fermentation later on.

Following steeping, the grains undergo germination. During this phase, the barley starts to sprout, and the enzymes become active, breaking down the starches into fermentable sugars. Germination is a critical part of developing the necessary characteristics of malt, influencing factors like flavor and color.

The final step is kilning, where the germinated barley is dried using hot air, effectively halting the germination process. This step not only preserves the enzymes developed during germination but also enhances the flavor and color of the malt by applying heat.

The proper sequence ensures the efficiency and effectiveness of the malting process, leading to high-quality malt necessary for brewing and distilling. Each step is dependent on the others, which is key to understanding the entire malting process in beverage production.