The differences in flavour between base malts can be nuanced. However, with grain being such a big driver of flavour it is crucial to consider. We always recommend that brewers taste their ingredients, chewing on the malt, getting a whiff of the aroma when the bag is first opened can help a lot.
To take things a step further, we recommend the hot-steep method. It is a quick, effective way of testing flavour developed specifically for malt. Let us know if you have any questions or if we can get you some samples to conduct tastings of your own and with your team.