Which malt type contributes color and flavor and has limited fermentable potential?

• A. Base malts
• B. Specialty malts
• C. Caramel malts
• D. Roasted barley

Answer: (B)

Malted ingredients chosen for color and flavor while not providing much fermentable sugar are known as specialty malts. They’re carefully kilned or roasted to develop rich colors and distinctive flavors, but they have little enzymatic power to convert starches into sugars, so their contribution to fermentable extract is limited. Base malts, by contrast, are high in enzymes and supply most of the fermentable sugars, giving lighter color. Caramel malts are a type of specialty malt that adds color and sweetness, and roasted barley contributes deep roast flavors and dark color; both fit under the broader idea of specialty malts, which is why this category is the best answer.