Which of the following is a common flavor associated with malt?

Malt is primarily responsible for contributing a wide range of flavors to beer, and one of the most common flavor profiles associated with malt is nuttiness. This nutty character often arises from the Maillard reaction during the malting and roasting process, where the sugars and amino acids in the malt interact under heat to develop complex flavors. This can manifest as notes reminiscent of roasted nuts, such as almonds or hazelnuts.

The other flavor options listed—herbal, citrus, and spicy—are typically more associated with hops, yeast, or specific adjuncts rather than malt itself. Herbal flavors can come from certain hop varieties, while citrus notes are predominantly derived from more bitter hops. Spicy flavors can also originate from certain hops or yeast strains that produce phenolic compounds, but they are not inherent to malted grains. Therefore, nutty is the most representative flavor linked specifically to malt.