Caramunich (Malt) is a version of crystal malt that provides a caramel character to a beer, particularly a continental lager or pilsner.

As with all crystal malts, it is germinated but not dried before being roasted at between 230°F and 266°F (110°C–130°C). The grains are thus wet internally when they roast and this allows a wider variety of chemical reactions to develop than if the grains were dry. The most distinctive of these reactions are the caramelization of sugars and the Maillard reaction between sugars and amino acids. See maillard reaction.

The products of these reactions provide caramel and toffee characteristics as well as a light roasted flavor. Because of the high temperatures and high water content during roasting, caramunich malt contains little, if any, enzyme activity, making it only suitable as a flavoring malt rather than a diastatic malt.

Caramunich malt differs from standard crystal malt in that it is produced from lager malt. This may be incompletely modified in its processing and consequently have high levels of protein, which will enhance the flavor development during the roasting, giving a high level of Maillard products. Because of this caramunich is often used to provide depth of flavor to dark lager beers as well as contributing to color.

In addition many of the compounds in crystal malts are able to absorb oxygen and so protect beer from oxidation reactions. Small proportions of crystal malts are thus often added to improve stability and shelf life.

See also crystal malt.