Bock-Damm 1888. Black Munich
BOCK-DAMM IS A BLEND OF THREE DIFFERENT TYPES OF MALT
Dry malt barley grains are roasted at between 200ºC and 220ºC, giving Bock-Damm its distinctive colour and its toasted aroma and taste, with hints of cocoa and coffee.
Caramel malt is obtained by kilning green, un-dried, malt barley at between 60ºC and 75ºC, which creates semi-liquid sugars within the grains. These grains are then kilned again, at between 150ºC and 180ºC, which caramelises the sugars and gives the malt flavours that are reminiscent of caramel, raisins and honey.
Pilsner malts are what are usually found in lagers, that provide the sugars for fermentation and give the beer a slightly, cereal taste. These are the lightest coloured malts. This is because the grains are toasted at very low temperatures and for a shorter time than other malts.