malty

Malty is an adjective used to describe flavors, aromas, or textures derived from malted grains, especially malted barley used in brewing. The term is common in beer tasting and cooking, where it denotes a grain-origin sweetness and a range from light biscuit to rich caramel.

In beer, a malty character reflects the contribution of malt during mashing and kilning. Base pale malts provide light sweetness and body, while darker or crystal malts add flavors such as biscuit, bread, toasted grain, caramel, toffee, and honey. Higher roast levels can produce chocolate or roasted notes but retain a malt-forward balance rather than a burnt character.

Malty flavors are balanced by hops, sometimes with a perceived dryness from attenuated fermentation. Beers described as malt-forward or malty typically emphasize malt sweetness and mouthfeel over hop bitterness.

Beyond beer, malt flavors appear in foods and drinks made with malted barley or malt extract, including cereals, biscuits, toffee, and malted milk beverages. The perception of maltyness can vary with the type of malt and processing, from raw grain-like sweetness to candy-like caramel.

See also: malt (grain) and malt extract.