Cicerone Certified Beer Server Practice Exam

A beer with toasted malt typically exhibits flavors reminiscent of bread crust and biscuit. This is due to the Maillard reaction that occurs during the toasting process, which develops these warm, toasty flavors. Toasted malts contribute to a richer, malty backbone, often enhancing the overall complexity of the beer. The characteristics of bread crust and biscuit highlight the caramelization and browning that result during the malt’s roasting, providing a nuttiness or lightly roasted flavor profile that many beer drinkers appreciate.

The other flavor profiles listed in the other options do not accurately reflect the attributes of toasted malt. Sweet and fruity flavors are more commonly associated with caramel or crystal malts rather than toasted malts. Earthy and herbal notes typically derive from certain hop varieties or specialty grains rather than the toasting process. Similarly, piney and citrus flavors are characteristics often linked to hops, particularly in certain IPAs, and are not a feature of toasted malt.