Crisp Dark Munich Malt

Product detailed description

When amino acids and reducing sugars combine at critical temperatures, a magical thing happens; the Maillard reaction.

It all starts with spring barley with higher protein content, which germinates to higher levels of modification, and then the conditions of early kilning are adjusted to utilize the malt enzymes for the hydrolysis of proteins and the conversion of starch into sugars. Finally, a long drying phase at higher temperatures results in the Maillard reaction, creating a distinct and rich malt, freshly baked bread crust, and a characteristic Munich character in the back of the palate.

*Up to 100% (lower DP and extract than Light Munich, allowing for 100% less specialty malt to be added).