What flavor characteristic is attributed to lighter crystal/caramel malts in beer?

Lighter crystal or caramel malts are known for imparting a sweet caramel flavor in beer. These malts are produced by the partial malting of barley, where the grains are kilned at lower temperatures compared to darker crystal malts. This process helps to preserve more of the natural sugars, which results in a distinct sweetness and caramel-like flavor when used in brewing.

The sweet caramel notes can add complexity and depth to various beer styles, enhancing the overall flavor profile. They are commonly utilized in styles such as pale ales, amber ales, and various types of stouts and porters, where a balance between malt sweetness and hop bitterness is desired.

Regarding the other flavor characteristics: dried fruit character typically comes from darker crystal malts or specialty malts, hoppy bitterness is usually attributed to hops added during the brewing process, and spicy notes can be derived from certain yeast strains or specific adjuncts but are not characteristic of lighter crystal or caramel malts.