8A Munich Dunkel

Question 1

8A Munich Dunkel - Overall Impression

Answer 1

Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.

Question 2

8A Munich Dunkel - Aroma

Answer 2

Rich, elegant, deep malt sweetness, typically like bread crusts (often toasted bread crusts). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable, with fresh traditional versions often showing higher levels of chocolate. Clean fermentation profile. A slight spicy, floral, or herbal hop aroma is acceptable.

Question 3

8A Munich Dunkel - Appearance

Answer 3

Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.

Question 4

8A Munich Dunkel - Flavor

Answer 4

Dominated by the soft, rich, and complex flavor of darker Munich malts, usually with overtones reminiscent of toasted bread crusts, but without a burnt-harsh-grainy toastiness. The palate can be moderately malty, although it should not be overwhelming or cloyingly sweet. Mild caramel, toast or nuttiness may be present. Very fresh examples often have a pleasant malty-chocolate character that isn’t roasty or sweet. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor is low to none; if noted, should reflect floral, spicy, or herbal German-type varieties. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean fermentation profile and lager character.

Question 5

8A Munich Dunkel - Mouthfeel

Answer 5

Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. The use of continental Munich-type malts should provide a richness, not a harsh or biting astringency.

Question 6

8A Munich Dunkel - Characteristic Ingredients

Answer 6

Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Traditional German hop varieties and German lager yeast strains should be used. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.

Question 7

8A Munich Dunkel - Style Comparison

Answer 7

Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.

Question 8

8A Munich Dunkel - Comments

Answer 8

Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered examples.

Question 9

8A Munich Dunkel - History

Answer 9

The classic brown lager style of Munich which developed as a darker, more malt-accented beer than other regional lagers. While originating in Munich, the style became popular throughout Bavaria (especially Franconia). Franconian versions are often darker and more bitter.

Question 10

8A Munich Dunkel - Commerical Examples

Answer 10

Ayinger Altbairisch Dunkel, Chuckanut Dunkel Lager, Ettaler Kloster Dunkel, HackerPschorr Alt Munich Dark, Weltenburger Kloster BarockDunkel

Question 11

8A Munich Dunkel - OG

Answer 11

1.048-1.056

Question 12

8A Munich Dunkel - FG

Answer 12

1.010-1.016

Question 13

8A Munich Dunkel - ABV

Answer 13

4.5-5.6

Question 14

8A Munich Dunkel - IBU

Answer 14

18-28

Question 15

8A Munich Dunkel - SRM

Answer 15

14-28