Which method is used to modify malt characteristics during the kilning process?

The method of raising temperatures and adjusting ventilation during the kilning process is essential for modifying malt characteristics. This process involves careful control of heat and airflow, allowing the maltster to achieve specific flavors, colors, and aromas in the final malt product. By manipulating temperature, various Maillard reactions and caramelization processes can occur, enhancing the complexity of the malt.

Adjustments in ventilation are equally important as they help in managing the moisture levels and clearing volatile compounds produced in the kilning process. This allows for the development of desired malt characteristics such as sweetness or toastiness, which are vital for different beer styles.

While adjusting moisture content, adding hops, or using different types of grains can all have impacts on beer flavor and characteristics, they do not directly pertain to the modification of malt during kilning. Thus, raising temperatures and adjusting ventilation stands out as the specific method that directly influences malt characteristics through the kilning process.