What is the function of roasted malts in brewing?

Roasted malts play a significant role in brewing, primarily by adding color and flavor to the beer. When malts are roasted, the Maillard reaction and caramelization processes occur, leading to complex flavor compounds that can impart notes of chocolate, coffee, or caramel, depending on the roast level. This is particularly important in styles such as stouts and porters, where the depth of flavor and dark color are desired attributes.

In addition to flavor contributions, roasted malts also enhance the beer's visual appeal by imparting a rich, dark hue that is characteristic of many beer styles. This deep color can also signal the presence of intense flavors that are typical in malt-forward beers.

While roasted malts can influence sweetness, their primary functions are to provide distinctive flavors and colors rather than sweetness itself, which is typically derived from unroasted malts or other adjuncts in the brewing process. Similarly, roasted malts do not enhance fermentation or increase alcohol content directly; these aspects are mostly related to the types and amounts of fermentable sugars present in the wort and the yeast used.