Malt extract is produced by mashing malt, removing the solids, and then using an evaporator to concentrate the aqueous fraction. Early British beers were made from successive extracts of a single batch of brown malt in a top-fermentation process. Malt extract comes in two forms: liquid or dry malt extract (LME and DME, respectively). LME is a thick, sugary syrup, and DME is a dry powder. The primary difference between liquid and dry malt extract is the amount of water in each.
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