What distinguishes a base malt from other types of malt?

A base malt is characterized by its ability to contain sufficient enzymes that convert starches into fermentable sugars during the mashing process. This enzymatic activity is crucial in brewing, as the conversion of starches is necessary for producing alcohol and carbonation in the finished beer. Base malts typically have a relatively mild flavor, serving as the backbone of the beer's malt profile, which allows them to provide fermentable sugars without overwhelming the palate.

The other choices provide attributes that do not specifically define what sets a base malt apart. For instance, flavor intensity is not a distinguishing factor since base malts are generally milder compared to specialty malts. The cost of base malts versus specialty malts can vary and is not a defining characteristic, as the price is influenced by various factors including sourcing and production processes. Lastly, while many base malts derive from a single type of grain, such as barley, this aspect alone does not uniquely identify them since specialty malts can also originate from singular or multiple grain types without affecting their classification.