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Until the development of ‘common breweries’ in the 18th and 19th centuries, malting was a small‐scale business, and was usually carried on by women on a domestic scale in villages and towns. Larger enterprises were in men's hands and were often passed on to succeeding generations of a family. The production of malt required a drying‐floor for the reduction of the moisture content of grains, a sprouting‐floor where the grain germinated, and a steeping‐tank. See also breweries.

Subjects: History.

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