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

The flavor most likely to come from malt is toffee. Malt is a primary ingredient in beer production and is responsible for contributing a range of flavors based on the types used and the processes involved in mashing and boiling. When malted grains are roasted, they develop caramelization, which can lead to sweet, rich flavors such as toffee, caramel, and chocolate.

These flavors stem from the Maillard reaction and the breakdown of sugars during the roasting process, contributing to the complexity and depth of a beer’s profile. This aspect of malt flavor is particularly prominent in styles like brown ales and certain stouts, where darker malts enhance toffee notes.

On the other hand, flavors like citrus, pine, and floral are typically associated with hops rather than malt. Hops can impart a variety of aromatic contributions, with citrus often resulting from hop varietals like Cascade or Citra, while pine and floral notes can be derived from other hop varieties used in brewing. Understanding the flavor contributions of malt versus hops is fundamental in brewing and tasting different beer styles.