Vienna malt forms the basis for the famous Mrzen and Oktoberfest beers, whose characteristics are a golden colour and full malt flavour. Caramelization is not required for this malt so it is dried fairly cool before being roasted at around 105
As the name suggests, this malt is used to brew the famous rich, sweet beers associated with Munich. It can, however, be used in small quantities to enhance the maltiness in other beer styles. Munich Malt is kilned while the moisture content is still quite high (about 20%). The gradual raising of the temperature to around 100C allows for some caramelisation.