Malt is the main ingredient in the brewing process, providing fermentable sugars, flavour, colour, body, and aroma to beer. While barley malt is the most commonly used type of malt in brewing, other grains such as wheat, rye, and oats can also be malted and used in beer production. In addition to malted grains, brewers often incorporate adjuncts, which are non-malted grains, sugars, or other fermentable ingredients, to add unique flavours, body, and character to their beers. Here we will explore the different types of malt used in brewing, their characteristics, and how they contribute to beer flavours and aromas. We will also examine common adjuncts used in beer production and their impact on beer flavour and mouthfeel. Whether you're a homebrewer or a professional brewer, understanding malt and adjuncts is essential for creating unique and delicious beers.