Which of the following flavors is most likely to come from malt?

Malt is a key ingredient in the brewing process and contributes significantly to the flavor profile of beer. The correct answer, caramel sweetness, stems from the Maillard reaction that occurs during the kilning of malt. When the barley grains are heated, they develop complex sugars that can produce sweet flavors, particularly caramel and toffee notes.

This sweetness is a defining characteristic of many beer styles, particularly those that are darker or malt-forward, such as stouts and porters. The caramelization of sugars during malting contributes to the richness and depth of flavor, enhancing the overall drinking experience.

Other flavors like floral notes, citrus zest, and piney bitterness are typically derived from hops, not malt. Hops contribute aromatic qualities and bitterness that balance the sweetness from the malt. Understanding the distinct contributions of malt and hops to beer helps to appreciate the complexity and variety of flavors found in different beer styles.