malty

The taste is fairly neutral with a slight hint of malty sweetness.

Yep and I have also learned to not trust everyone that says the sky is falling and attribute every malty to some big bogey man.

Hop water has no balance, and hops are all about being balanced out with something sweet/malty.

Others I've tried have tasted too malty or with an entire missing section in the flavour profile.

It has that strong earthy/malty flavor, even if it doesn't have the caffeine.

Rooibos is noncaffeinated, I just love it for its malty, brisk taste and the fact oversteeping doesn't make it bitter.

Strong unpasteurized malty beers like porters and stouts can age for literally years in a cool dark place, and it smooths the flavors out.

I can tolerate at most one cocktail, glass of wine, or beer (although I'll go malty over hoppy every time).

Bland in a flavor complexity sense, and malty as in too sweet.

*Some overly malty double and triple IPAs will age into a nice barley wine if given enough time.

Here in the UK all too many of them taste like Horlicks (i.e., very malty), but I'd recommend Adnams Ghost Ship alcohol free[0].

I’m also always game for a malty beverage...

The lack of choices in the US "democracy" is laughable compared to malty European, parliamentary democracies.

I like malty dark beers like dunkels or Irish reds, and those are apparently way down on the "craft beer" clout list.

Had some pretty good IPAs in Ireland, and maybe some half decent ones from Britain, but overall the stuff they market as "IPA" tastes wrong, malty and flat.

I've never found a canned/bottled kvass at a "pan-East-European" grocery that was better than "just OK." Usually too sweet, too malty, and too syrupy.

Malty beers benefit in flavor from continued breakdown of their chemical compounds, hoppy beers don't.