Cicerone Certified Beer Server Practice Exam

The flavor most likely to come from malt in beer is toffee. This characteristic arises from the Maillard reaction and caramelization processes that occur during the malting and roasting of grains. As malts are heated, they develop complex sugars and flavors that often manifest as sweet, rich notes reminiscent of caramel or toffee. This sweetness can play a crucial role in balancing the bitterness of hops and contributes to the overall body and depth of the beer.

Floral notes typically originate from hops rather than malt. Citrus flavors are also primarily associated with hop varieties that have been bred for their bright, zesty characteristics. Spicy flavors may come from certain yeast strains or specific hop varieties, but they are not predominant flavors linked to malt. Thus, toffee is the most representative flavor derived from the malt component of beer.