Malt extract is available in both a liquid form for the purist, and a dry form for the practical. Each has its pros and cons, and the choice
is dependent on the brewer's preferences.
Creating malt extract entails immersing barley in water to encourage the grain to sprout, then quickly drying the barley to halt the progress. Enzymes then begin to break down the starches in the barley and turn them to sugar(malt). Quick drying stops the sprouting, but leaves the enzymes active and ready for mashing to produce wort. The concentrated wort is called malt extract. The extract can then enter the fermenting process where yeast catalyzes the malt extract's transformation into alcohol.