Dry malt extract eliminates the need to mill grains in which brewing method?

• A. Extract brewing
• B. All-grain brewing
• C. Partial mash brewing
• D. Spontaneous fermentation

Answer: (A)

In extract brewing, you skip milling and mashing altogether because you start with malt already processed into extract. Dry malt extract provides fermentable sugars in a dry form that you simply dissolve in water, letting you move directly to boiling and fermentation. There’s no grain to grind or enzymes to activate, which is why milling is not part of this method.

All-grain brewing relies on milling raw grains and mashing them to extract sugars, so milling is essential there. Partial mash uses a mix of malt extract and milled grains, so some grain milling and mashing still occur. Spontaneous fermentation isn’t about a specific malt preparation step; it refers to fermenting with wild yeasts and can be done using different base preparations, but milling isn’t a defining factor.