Munich type malt is made of the finest two-row spring barley grown in the most prominent regions such as Germany, France, Denmark, and England. The varieties in use are approved and well established in the country of origin. Munich type malt can be used up to 100% for slightly dark and malt aromatic beers but also for adding color with a distinct malty aroma to the beer. A typical ratio for the use is up to 100% for Dark Bavarian-style beers and 10-50% for enhancing color and aroma. It is recommended for dark types with a rich body such as Bavarian Dark, Dark Bock, and Dark Wheat Beer.