Craft and industrial brewers generally require certificates of analysis showing diastatic power, extract yield, moisture content, and color (Lovibond or EBC units). These parameters also help confirm correct HTS classification — malt flour is classified separately from whole or broken malt — and support FDA admissibility review.

Malt is regulated as a food ingredient by FDA, requiring prior notice submission before arrival and registration of the foreign producing facility. There are no additional USDA APHIS phytosanitary permits required for malt (a processed grain product), but importers should verify that the product meets FDA's standards for food-grade quality and labeling.