Munich malt with 40 EBC has a darker, copper to brownish hue and gives the beer an intense, malty aroma with strong notes of caramel, bread crust and sometimes a slight roasted flavour. It is often used in dark beers such as Bock and Dunkel to give the beer complexity, fullness and a pronounced malty sweetness.

Munich malt with 20 EBC has a deep golden to amber colour and delivers a strong, malty aroma with distinct bread and caramel notes. It is often used in darker beers such as Münchner Dunkel and Bock to give the beer body, depth and an intense malty sweetness.

Pale ale malt has a light golden colour and delivers a rich, malty aroma with notes of caramel and bread. It is often used for the production of pale ales and other strong beers as it offers a fuller body and a pronounced malt sweetness.

Pilsner malt is characterised by its light colour and mild taste, which contributes a fine, sweetish malt note. Due to its high enzyme power, it serves as a perfect base malt. It is mainly used for the production of pale beers such as Pilsner and provides a good basis for a clear, golden colour and a balanced body.

Vienna malt has a golden to amber hue and gives the beer a mild, nutty flavour with light toffee and honey notes. It is often used in Vienna lager and Märzen, as it provides a pleasant malty sweetness and a complex flavour base.

Wheat malt has a light colour and delivers a soft, mild aroma with notes of bread and a slight sweetness. It is mainly used in wheat beers and gives them their characteristic fullness of flavour and velvety body.