The consumption of beers produced with different raw materials is rising, because different flavors can be obtained. The emerging of new beer products is motivating researches in the area. For this reason, this study objective is to produce flavored barley malt by adding a flavored solution of red berries during malting production. For this purpose, barley of the Pilsen type was submitted to the malting process with the presence of a red berries flavored solution, where three different flavor concentrations (1.5, 3.0 and 4.5 mL kg-1) and kilning temperatures (75, 80 and 85 °C) were evaluated concerning the flavor retention. In order to quantify the flavor present in barley malt at each stage of malting production, chromatographic analyzes were performed. Results showed that of the 20 flavor components present in the flavor solution, 4 were found at the end of the flavored malt production. Flavors of grapes, apricot, melon and red wine remained in the barley malt produced with 4.5 mL kg-1 of red berries solution and kilned at 75 °C due to the 4 flavor compounds present. The production of flavored malt provides novel ingredients for breweries and contribute to the production and development of different flavored beers.