We’re pleased to introduce the newest product to our line up: Munich Millet Malt.
While no one knows when the first Munich Malt was produced, we do know the quest for making high quality Munich malt started a few years ago in the early 19th century by a gent we wish we could have known, Gabriele Sedlmayr II. This Bavarian Maltster traveled to Brittan in search of equipment to produce a dark base malt, but with even greater precision and “without the spurious smoky flavors of yore”. Equipment certainly is key when making Munich Malt, as is the process. Traditionally, barley with high protein content was steeped, germinated, and then allowed to stew before drying and curing at higher than traditional kilning temperatures. This process allows for complete modification and color development. This color development is a result of chemical reactions taking place in the grain, primarily the Millard reaction. Millard reaction is a complex process that has multiple pathways and therefore a multitude of end products. This nonenzymatic browning process is responsible for melanoidin development and flavors and colors such as toffee, caramel, nutty, bready, and biscuit. For an in depth discussion on melanoidin production, check out this link.
Grouse Malting and Roasting company is thrilled to give this age-old tradition a new twist. By taking the gluten-free grain millet, adding a little love and attention, and modifying the process in our craft malting equipment, we can now provided you with the same flavors and colors as traditional Munich Malt.
Are you ready to give it a try?