What is a key difference between caramel malts and crystal malts?

The distinction between caramel malts and crystal malts primarily lies in the unique characteristics of crystal malts. Crystal malts are specifically known for their glassy, crystallized interior, which is a result of the malting process that involves steaming and then drying the grains at higher temperatures. This process creates a distinct sugary profile and a vibrant texture that sets crystal malts apart from other malt types. The glassy structure in crystal malts allows for specific flavor and aroma contributions when they are used in brewing, leading to desirable notes such as toffee, caramel, and various fruit esters.

The other options present variations that do not accurately encapsulate the defining traits of caramel and crystal malts. For instance, caramel malts can include various roasted malt types, whether or not they are kiln versions, and both types can come from modified grains. The sugar content between these types does not neatly categorize them as one having universally higher sugar content than the other, as it can depend on the specific malt and production technique involved. Understanding the crystallization process in crystal malts highlights their significance in brewing and is crucial for anyone delving into advanced beer styles and flavor profiles.