Viennese malt has a pronounced sweet taste and delicate aroma. The use of this malt enhances the "Golden" color of beer and gives a pleasant full flavor.

A distinctive feature is the content of a large number of enzymes that increase the quality of the foam, and this malt gives a very delicate Shine to beer. Used up to 100% in a load.

Features of production of malt of the Vienna type:
1. For the production we use barley, with a protein content of 11.0-12.0 %. The technological regime is directed towards the accumulation of low-molecular products of protein splitting and the formation of a large number of sugars, but without the over-dissolution of malt.

We achieve this by malting at higher humidity, but cold temperature conditions (no more than 13.5 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 Viennese type is used special technology. Pre-drying is conducted at low temperatures, to prevent damage to enzymes.

At a temperature of 70 C, the so-called pause saccharification is carried out, which gives the final product a pronounced sweet taste. During the drying process, the accumulated products of protein and sugar cleavage react, the product of which is the natural color and aroma of malt.

The final stage of drying is carried out at temperatures of 90-95 C.