A magical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilise the malt enzymes to hydrolyse protein and convert starch in sugars.
Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate.
Munich Malt has its origins in Germany where traditional beers gained their rich malty character from the addition of specialist malts with enhanced colour and flavour. These products are made on a conventional malt kiln using processes that promote higher levels of soluble protein and simple sugars which interact when heat is applied to produce a product rich in melanoidins and other colour and flavour compounds.
The malty flavours associated with Munich Malt contrast with the caramel-like flavours associated with crystal malts and the golden to reddish hues to the colour is popular in some beer styles.