A method comprising: steeping a plurality of cereal grains in water to form steeped cereal grains with an average moisture content of 36% to 55%; adding at least one steviol glycoside to the steeped cereal grains to form a mixture; germinating the mixture to form germinated cereal grains; drying the germinated cereal grains to result in a malt product having a moisture content of 2 wt% to 10 wt%; wherein: (i) the germinating is conducted for a sufficient time for more than 80% of the cereal grains to have an average rootlet length of at least 1.5 times a kernel length; and the sufficient time for the germinating is shorter than a sufficient time for more than 80% of the cereal grains to have an average rootlet length of at least 1.5 times a kernel length when germinating without the steviol glycoside; or (ii) the germinating is conducted for at least 12 hours less than when germinating without the steviol glycoside; or (iii) the germinating is conducted for a time period that is reduced by at least about 10% when compared with a time period for germinating without the steviol glycoside; and the malt product exhibits: a fine ground extract of about 79 wt% to about 90 wt%; a viscosity of 1.0 cP to 1.6cP; a protein content of 8 wt% to 13 wt%; a soluble nitrogen content of 650 mg/100g malt to 800mg/100g malt; or a combination of any two or more thereof. steeping a plurality of cereal grains in water to form steeped cereal grains with an average moisture content of 36% to 55%; adding at least one steviol glycoside to the steeped cereal grains to form a mixture; germinating the mixture to form germinated cereal grains; drying the germinated cereal grains to result in a malt product having a moisture content of 2 wt% to 10 wt%; wherein: (i) the germinating is conducted for a sufficient time for more than 80% of the cereal grains to have an average rootlet length of at least 1.5 times a kernel length; and the sufficient time for the germinating is shorter than a sufficient time for more than 80% of the cereal grains to have an average rootlet length of at least 1.5 times a kernel length when germinating without the steviol glycoside; or (ii) the germinating is conducted for at least 12 hours less than when germinating without the steviol glycoside; or (iii) the germinating is conducted for a time period that is reduced by at least about 10% when compared with a time period for germinating without the steviol glycoside; and the malt product exhibits: a fine ground extract of about 79 wt% to about 90 wt%; a viscosity of 1.0 cP to 1.6cP; a protein content of 8 wt% to 13 wt%; a soluble nitrogen content of 650 mg/100g malt to 800mg/100g malt; or a combination of any two or more thereof. (i) the germinating is conducted for a sufficient time for more than 80% of the cereal grains to have an average rootlet length of at least 1.5 times a kernel length; and the sufficient time for the germinating is shorter than a sufficient time for more than 80% of the cereal grains to have an average rootlet length of at least 1.5 times a kernel length when germinating without the steviol glycoside; or (ii) the germinating is conducted for at least 12 hours less than when germinating without the steviol glycoside; or (iii) the germinating is conducted for a time period that is reduced by at least about 10% when compared with a time period for germinating without the steviol glycoside; and the malt product exhibits: a fine ground extract of about 79 wt% to about 90 wt%; a viscosity of 1.0 cP to 1.6cP; a protein content of 8 wt% to 13 wt%; a soluble nitrogen content of 650 mg/100g malt to 800mg/100g malt; or a combination of any two or more thereof. a fine ground extract of about 79 wt% to about 90 wt%; a viscosity of 1.0 cP to 1.6cP; a protein content of 8 wt% to 13 wt%; a soluble nitrogen content of 650 mg/100g malt to 800mg/100g malt; or a combination of any two or more thereof.