Key Words:
Malting Barley – the basic ingredient in malt production
Barley soaking – adding a necessary amout of water to grains to invoke germination
Soaking Vessel – vessels in which a controlled process of grain saoaking is performed
Threshing - floor – a place, where the soaked barley germinates, green malt is generated; enzymatic complexes are activated during the germination
Malt Kilning – a controlled process of green malt drying, when the redundant water is extracted from the grain, which means stopping the enzymatic reactions – with respect to maintaining the enzymatic activity which is necessary in the following processing (digester house)
Kiln – a place, where green malt is being drykilned
Brief Production Process:
While soaking barley in the soaking vessel, the original content of water in the grain is increased. This provides conditions for its germination and thus activation of biocytalyst enzymes. In the next stage of 
the process – germination of the grain on the threshing-floor – the consistence is changed through the action of enzyme complexes – mainly proteolytic, amylolytic, and cytolytic – which are gradually activated in the cereal grains. High–molecular starches and proteins undergo gradual fission. After the end of germination (5 to 7 days), the so called green malt is generated. It is being kilned on the malt kiln with maximum temperature of 80 – 85°C. Through the modified regulation of the temperature increase and moisture decrease, an optimal amount of characteristic colour and aromatic substances is ensured. These substances are necessary in the next production of the wort.