This beer is made with 100% munich-style malts. What is Munich Malt?  Unlike other aromatic malts—such as caramel, chocolate, and roasted—Munich malts are kilned gently at perhaps 60°C to 70°C until the moisture content has dropped to 10% to 20% to preserve much of their starch-reducing diastatic enzymes. Any remaining moisture is then quickly driven off during a quick final curing at approximately 110°C. This initiates the melanoidin-producing Maillard reaction. Melanoidins give beer malty-sweet aromas and deep color. Nutty, toasty, deep. The retention of enzymatic power is important, because this allows Munich malt to be used as a base malt, where it can lend deep malt flavors to beers. We used Munich Malts from 5 different maltsters. The beer is triple mashed.