Malt flavour is defined by melanoidins, compounds formed by non enzymatic browning of malt sugars and low molecular weight proteins during the kilning process. 
This aromatic malt from Bamberg, Germany produces flavours similar to those from decoction mashes. Melanoidin malt promotes fullness of flavour and rounds off beer colour. It can be used to good effect in all medium to dark beers, especially Munich style lagers. Experimentation is strongly advised.
 
Maximum percentage 15%