Context: The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers.

Question: What is generally used as starch in most beer?
Answer: malted grain

Question: How does grain become malted?
Answer: by soaking it in water

Question: What kind of container is partially germinated grain dried in?
Answer: a kiln

Question: What happens to grain when it is soaked in water?
Answer: germination

Question: What does a grains starch become after an is malted?
Answer: fermentable sugars

Question: What material does the flavour source in beer provide?
Answer: Unanswerable

Question: What is the most common enzyme source used in beer?
Answer: Unanswerable

Question: What is malted by soaking it in a kiln?
Answer: Unanswerable

Question: What do different roasting sugars produce?
Answer: Unanswerable