Abstract: This invention relates to malting, i.e. the conversion of cereal grain to malt. The invention provides a method of malting in which cereal grain is submitted to at least one treatment designed to rupture its surface without damaging the germinative ability of the grain, the grain is steeped, the moisture content of the said steeped and treated grain being insufficient to allow, during 5 days' subsequent storage in presence of air at 16.degree. C, a growth of roots having a dry weight equal to more than 0.5% of the dry weight of the grain; treating such grain with gibberellic acid, exposing the grain to air and drying the grain.