Munich malt, also known as Münchner malt, is a type of malted barley that is often used in the production of non-alcoholic beers. This malt is made by kilning the barley at higher temperatures than other malts, resulting in a darker colour and a distinctive flavour.
In non-alcoholic beer production, Munich malt is often used as a specialty malt to add depth and complexity to the beer’s flavour profile. It can contribute to the beer’s maltiness, sweetness, and nuttiness, as well as its colour. Munich malt can also provide some body and mouthfeel to the beer, enhancing its overall texture.
Non-alcoholic beers made with Munich malt can vary in flavour and style, depending on the other ingredients used and the brewing process. Munich malt is often used in conjunction with other malts, such as pilsner or wheat, to create a well-rounded flavour profile. Some non-alcoholic beers may also use Munich malt exclusively as their base malt, resulting in a richer and more complex flavour.
Overall, Munich malt is an important ingredient in the production of many non-alcoholic beers and can greatly enhance their flavour and character. Its use in non-alcoholic beer production highlights the versatility and diversity of malted barley in brewing.