In 2015, the ASBC Sensory Subcommittee identified a major gap in raw materials research: no standardized method of malt sensory analysis. A small team, led by Cassie Poirier from Briess, pioneered a project to develop one. Since its advent and validation, the method has led to the creation of a standardized base malt lexicon in the form of the Base Malt Flavor Map. Here, the Hot Steep method of malt sensory analysis and its myriad applications in quality assurance and research and development will be discussed. Research results from a recent study focused on barley varietals, growing regions, and flavor will be presented along with data displaying the connections between malt and beer flavor and their relevancy to the consumer.