Cicerone Certified Beer Server Practice Exam 2025 - Free Beer Server Practice Questions and Study Guide

Malt is a crucial ingredient in beer brewing, originating from cereal grains like barley. It undergoes a process where the grains are soaked, germinated, and then dried, creating various flavors depending on the type of malt used.

Chocolate flavor, specifically, comes from roasted malts, particularly chocolate malt, which is produced by roasting barley at higher temperatures. This roasting process not only develops the brown color but also imparts rich, sweet flavors reminiscent of chocolate or cocoa.

In contrast, the other flavor options stem from different sources. Herbal flavors often arise from hops, which provide aromatic qualities to beer. Pumpkin flavor is typically derived from the addition of pumpkin or pumpkin pie spices during brewing rather than from the malt itself. Resin flavors are also associated with hops, particularly certain hop varieties known for their piney or resinous characteristics.

Thus, the distinct connection of chocolate flavor to malt makes it the most appropriate choice when identifying flavors that come primarily from malt.