New Products

Munich ( 4° 7° l) Dingemans Munich Malt undergoes higher kilning temperatures than Pale Malt. The resulting Malt will lend a full Malty Flavor and Aroma and an Orange Amber Color. This Maltcan make up to 100% of the Grain bill but low diastatic

CMC Munich (6 10°L) Produced in the Traditional European method Canada Malting Munich Malt is made by “stewing” germiNating 2 Row Malt then kilning it at 200°F providing Color and Aromatics without introducing Caramel Crystal Flavor. Thi

Bairds Munich ( 4 6 & Acirc; & deg;L) Malt is stewed then Lightly kilned at temperatures below 2 12 & Acirc; & deg;F ( 100 & Acirc; & deg;C) resulting in a Malt that lends Color without introducing the Caramel Crystal Flavor L 3. 5 DP 130. Specially pr

MFB Munich (6.0 8.0°L) Made From Premium French 2 Row Barley this highly modified Malt reinforces the taste Color and mouth feel of Bock Beers Oktoberfest Marzen Beers and Porters. This Malt is Popular with MFBs German customers such as Paulaner and L

Munich Malt has a Malty sweet Flavor characteristic and adds a reddish Amber Color to the Beer. It has enough diastatic power to convert itself but needs help from another Malt, such AS-2 Row Malt, to convert other Grains. This Malt is used to brew the f

Munich 10 55# 9 1 1LGambrinus

Munich 30 55# 30 35LGambrinus

Munich # Cargill8 1 1

CMC Munich (6 10°L) Produced in the Traditional European method Canada Malting Munich Malt is made by “stewing” germiNating 2 Row Malt then kilning it at 200°F providing Color and Aromatics without introducing Caramel Crystal Flavor. Thi