7brew Basics Practice Test

Dry malt extract is a malt-based sugar source used to supply fermentable sugars in brewing without mashing grains. In extract brewing, you skip the grain mash and instead add malt extract to hot water to create wort. Dry malt extract is made by removing most of the water from liquid malt extract, forming a powder that dissolves quickly and stores well. The sugars it provides are what yeast ferments into alcohol and carbon dioxide, so its role is to build the sugar content of the wort. It does not inherently increase bitterness—that comes from hops—and it doesn't replace yeast. Depending on the malt used, it can contribute some light flavor and color, but its primary purpose is to supply fermentable sugars for extract brewing.