Where logistics permit, and malt particularly rich in enzymatic activity is required, it may be possible to use malt direct from the germination floor without kilning. To preserve enzymic activity anaerobic conditions and/or heating must not be allowed to develop and it is not possible to hold the material in store before use. Those flavours which are developed on kilning will be absent, but some enzymes, normally denaturated and inactivated during kilning, will be present to increase the degree to which complex carbohydrates are broken down to fermentable sugars.