The term “caramel malt” is used worldwide to describe a specialty malt that
exhibits at least some degree of caramelization. The exact methods of caramel
malt production are proprietary to the maltsters that make them, but these
specialty malts are generally produced by means of drying green malt on a kiln
or in a roaster. This article will provide readers with a clear understanding of
the physical, sensorial, and functional differences that distinguish kilned and
roasted caramel malts from one another.