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Beer Styles : Munich Dunkel
Beer Reviews (8)  |  Return to Beer Styles  |  Return to Dark Lager  |  Source:  BJCP
BJCP
The purpose of the Beer Judge Certification Program is to promote beer literacy and the appreciation of real beer, and to recognize beer tasting and evaluation skills. We certify and rank beer judges through an examination and monitoring process.
http://www.bjcp.org
ABV: 4.5 - 5.6%    IBUs: 18 - 28    SRM: 14 - 28    OG: 1.048 - 1.056    FG: 1.010 - 1.016
Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Rich Munich flavors, but not as intense as a bock or as roasted as a schwarzbier.
Aroma
 
Rich, Munich malt sweetness, like bread crusts (and sometimes toast.) Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diacetyl should be detected, but a slight noble hop aroma is acceptable.
Appearance
 
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.
Flavor
 
Dominated by the rich and complex flavor of Munich malt, usually with melanoidins reminiscent of bread crusts. The taste can be moderately sweet, although it should not be overwhelming or cloying. Mild caramel, chocolate, toast or nuttiness may be present. 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. Noble hop flavor is low to none. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean lager character with no fruity esters or diacetyl.
Mouthfeel
 
Medium to medium-full body, providing a firm and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. May have a light astringency and a slight alcohol warming.
History
 
The classic brown lager style of Munich which developed as a darker, malt-accented beer in part because of the moderately carbonate water. While originating in Munich, the style has become very popular throughout Bavaria (especially Franconia).
Comments
 
Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered dunkels.
Ingredients
 
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. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.
Examples of Munich Dunkel  |  See All
 
Beer Name Brewery ABV IBUs
(0) Heineken Dark Lager Heineken Nederland B.V. 5% ---
(0) Weltenburger Kloster Barock Dunkel Weltenburg Klosterbrauerei 4.7% ---
(0) Andechser Dunkel Andechs Klosterbrauerei 4.9% ---
(0) Sly Fox Dunkel Lager Sly Fox Brewing Co. 5.3% 21
(0) Asahi Black (Kuronama) Asahi Breweries Ltd. 5% ---
(0) Hot Rocks Port Brewing Co. 6.2% ---
(0) Dark Cloud Mother Earth Brewing 5.1% ---
(0) Gösser Stiftsbräu Göss Brauerei 4.5% ---
(0) Beerlao Dark Lao Brewery Co. 6.5% ---
(1) Altbairisch Dunkel Ayinger Brewery 5% ---
(2) Harpoon Munich Dark Harpoon Brewery 5.5% 35
(0) Arcobräu Dark Lager Beer Arcobräu Gräfliches Brauhaus 4.7% ---
(1) Sagres Bohemia Sociedade Central de Cervejas 6.2% ---
(1) Spaten München Dunkel Spaten-Franziskaner-Bräu 5.5% ---
(0) Schadenfreude Surly Brewing Co. 4.8% 25
(0) Black Forest Crescent City Brewhouse --- ---
(0) Adirondack Lager Saranac / Matt Brewing Co. 5.5% ---
(0) Warsteiner Premium Dunkel Warsteiner Brauerei 4.9% ---
(0) Rock Bottom Special Dark Rock Bottom Brewery Restaurants --- ---
(0) Gösser Dark Göss Brauerei 4.2% ---
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