Munich Malt's curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt. Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavours and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Viking Malt is a global grain processing company that specializes in offering malt used in the Food, Beverage and Nutrition industry. This company produces malt products such as Pilsner Malt, Vienna Malt, Melanoid Malt, Wheat Malt, and Cara Pale for distilleries and breweries. Many of these raw materials can provide color and flavor stability of beer, a rich flavor profile, and a smooth taste.
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