Munich malt brings rich malty flavors and golden hues to light beers. Munich is therefore ideally suited to enhancing the body of very highly fermented beers. Due to the generally higher levels of protein in this malt, the higher its concentration in the grain bill, the better the foam of the beers brewed with it.
Munich malt - Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen.
Light Munich Malt - kilned lager-style malt made from quality, two-row, German spring barley. Usually used as a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. (IPA, Pale Ale, Session Ale, Oktoberfest and Lagers)
