Soaking two-row or six-row barley is the first step in malting. It's dumped into steeping tanks, where it soaks up water for a few days. The barley is then transferred to a large room where it is aerated, churned on a regular basis, and kept at a temperature of roughly 60 degrees Fahrenheit.
The idea is to get the grain to germinate so that it can be more accessible to the fermentation process, which converts the starches into sugars that turn into alcohol. It's known as "green malt" at this time.
The consequence is the same regardless of temperature: the sprouts' growth is halted. What's left is a dried Malted Barley Market grain brimming with sugar, starch, and a diastase-like enzyme. It's at this point that the final brew starts to take shape. The amount of heat used to the green malt will have a significant impact on the ultimate style of beer produced.
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