Munich malt is the basis for the production of dark Beers. This type of malt has a pronounced taste and aroma and gives the beer not only color, but also a pronounced malt flavor.

Special production technologies of this malt, guarantee trouble-free processing in the brewhouse, even at a very high amount in load. Used up to 100% in load.

Features of production of malt of Munich type:
1. For the production we use barley, with a protein content of 11.5-12.0 %.The technological regime is directed towards the accumulation of low-molecular protein splitting products and the formation of a large number of sugars, until the malt is completely dissolved.

We achieve this by malting at high humidity, but cold temperature conditions (no more than 14.0 C). This allows us to obtain a homogeneous malt rich in enzymes and eliminate the loss of dry matter for excessive growth and respiration of grain.

As with all our malts, we do not use growth promoters or other additives, preferring that the malt remains a natural product.

2. For drying malt of the Munich type uses a very complicated technology. Pre-drying of malt performes at low temperatures, using recycled air.

The temperature mode allows to create optimum conditions for work of enzymes. At a temperature of 70 C, the so-called pause saccharification.

During the drying process, the accumulated products of protein and sugar cleavage react, the product of which is a large number of coloring and aromatic substances. The final stage of drying is carried out at temperatures of 100-105 C.