1. IN THE PROCESS OF PRODUCING MALT, THE IMPROVEMENT WHICH COMPRISES ADDING ABOUT 0.25 TO ABOUT 2 POUNDS OF GUM ARABIC TO GREEN MALT FROM 10 BUSHELS OF BARLEY AND KILNING THE SO-TREATED GREEN MALT WITH THE TERMINAL PART OF THE KILNING BEING EFFECTED AT A TEMPERATURE OF ABOUT 195* F. TO 230*F. TO INCREASE THE MALTINESS OF THE MALT AND PRODUCE A MALT WHICH WHEN USED IN BREWING GIVES A BEER OF HIGH FOAM FORMATION AND RETENTION, AND IMPROVED MALTY FLAVOR.