Crystal malt: This is the British term for saccharified and drum-roasted malt. It can be roasted to different degrees to provide a range of colors. The most common range used in the UK is 70° to 80° Lovibond, which tends to produce deep red colors and a strong caramel flavor. These malts may be marketed as light, medium and dark crystal. They are used in pale, amber and dark ales and lagers, and leave a beer tasting sweeter.
Caramel malt: The American term for crystal malt. American producers tend to market these malts by their Lovibond rating. The most common colors used in the U.S. are 30° to 40° Lovibond, but this statistic is skewed because it includes all the caramel malt used by the big commercial producers, who use it in paler, milder-tasting beers. It’s typically used in pale, amber and dark ales and lagers.