Cicerone Certified Beer Server Test 2025 – 400 Free Practice Questions to Pass the Exam

The flavor of caramel is primarily malt-derived because it originates from the Maillard reaction and caramelization that occurs during the malt roasting process. When malts are kilned or roasted at high temperatures, they develop complex sugars and flavors, which can include caramel notes. These flavors are especially prominent in certain styles of beer, such as ambers and browns, where malt character is a key component of the overall profile.

In contrast, citrus flavors are typically derived from hops, as they bring bright, zesty notes to beer through the use of specific hop varieties. Green tea flavors can come from various factors, including the addition of tea or specific hop profiles, but they aren't associated with malt. Sugar beet flavors, when present, may come from adjuncts or other ingredients used in the brewing process, rather than being a flavor derived from malt itself. This distinction helps to clarify why caramel is the correct choice when identifying malt-derived flavors.