The color of beer is mostly controlled by kilned malts. During this heating process, the browning or blacking of malt is due to the Maillard reaction. This is the same reaction that browns toast or sears steak. When the kilned malt is added to water, beautiful colors occur. The Maillard reaction is also responsible for many strong flavors. Some of these include: Cereal, Sweet, Burnt, Nutty, Toffee, Caramel, Coffe, Chocolate, and Smoky. Finally a lesser known benefit of the Maillard reaction is the antioxidant product. These antioxidants fight oxygenation and will lead to flavor stability and overall improved aging of the beer. This is why a darker beer has a stronger flavor and better aging properties. Maillard reaction, the one reaction that controls them all.