In which brewing method is dry malt extract primarily used to supply fermentable sugars?

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

Answer: (D)

The main idea here is how fermentable sugars are supplied in the brew. Dry malt extract provides fermentable sugars without any mashing step, because it’s a dehydrated form of malt extract that dissolves readily in water to create the wort. In extract brewing, the process revolves around using malt extracts as the primary sugar source, so you don’t mash grains to extract sugars. The other methods rely on mashing (all-grain), combining mashed grain with extract (partial mash), or wild fermentation (spontaneous), none of which center on using dry malt extract as the main sugar supply. So the method described is extract brewing.