Which flavor is most likely to come from malt in beer?

The flavor most likely to come from malt in beer is bready. Malted grains, particularly barley, are the primary source of sugars for fermentation in beer, and they contribute a range of flavors to the final product. When malt is kilned during the brewing process, it develops compounds that can create flavors reminiscent of bread, biscuit, or even toast. These are often described as rich, warming, and comforting, akin to freshly baked bread.

In contrast, flavors such as citrus, pine, and herbal are typically associated with hops rather than malt. Hops contribute bitterness and a variety of aromatic profiles, which can include citrusy, piney, or herbal notes depending on the hop variety used. The presence of these other flavors in beer is more related to the types of hops and their usage, rather than the malt itself, which is where the bready flavor predominantly comes from.