Which of the following is primarily a malt-derived flavor in beer?

A toasty flavor in beer primarily originates from malt, specifically the Maillard reaction that occurs during the malting and roasting processes. When grains like barley are heated, they undergo various chemical changes that develop new flavors and aromas, including notes of toast, biscuit, or even caramel, depending on the degree of roasting and the type of malt used. This toasty characteristic is distinctly tied to malt, making it a key flavor that brewers aim to achieve in various styles of beer, especially in darker or more robust brews.

The other flavor profiles listed—citrus, earthy, and pine—are largely derived from hops rather than malt. Citrus flavors typically come from hop varieties known for their bright, fruity notes, while earthy and pine flavors can also be attributed to certain hop types that impart these botanical characteristics. Therefore, when considering the source of these flavors, it is clear that the toasty flavor is the one primarily linked to malt.