Glossary
Chocolate malt
Malt roasted to a deep brown, contributing cocoa, coffee and nutty notes with less acrid sharpness than black malt or roasted barley.
The full record
Chocolate malt has its own catalogue entry with the detail this page summarises — causes, thresholds, related styles and evidence.
Chocolate malt — A dark roasted malt giving cocoa and coffee character — the backbone of porter and sweet stout.
Commonly misunderstood
It contains no chocolate. The name describes its colour and its flavour association.
Related
- Black malt — The darker, sharper roast.
- Maillard reaction — What produces its flavour.
More vocabulary
Adjunct · Aroma hop · Base malt · Bittering hop · Black malt · Brettanomyces · Candi sugar · Crystal malt · Dextrin · Dual-purpose hop
See every term on the glossary index.
Last reviewed 2026-08-16.