Munich Dunkel

Introduction – by Firkin Ron

The term beer style refers to a broad set of descriptors used to differentiate and categorize types of beers. Descriptors such as color, flavor, strength, ingredients, production method, recipe, history, and origin create the framework for establishing a beer style. And almost any time you buy a beer, the beer lists its style on the packaging. Why? To provide the buyer with a basic preview and understanding of the beer’s look, smell, taste and drinkability. Today there are hundreds of documented beer styles. Furthermore, a handful of organizations created their own unique classifications. However, the Beer Judge Certification Program (BJCP) provides one of the most commonly used set of style guidelines. This week’s beer style overview features Munich Dunkel.

Munich Dunkel – by Owen Ogletree

Beer writer Michael Jackson liked to call this style “liquid bread” because of the lovely Munich malt, caramel malt and dark malt character. Top off this mouth-watering malt profile with traditional German hops and German lager yeast, and the result is Munich Dunkel. Not as malty and strong as Bock, Dunkel offers an ABV range of 4.5 – 5.6% ABV. This style is consumed in large amounts in Bavarian beer halls, and the elegant flavor profile includes notes of dark bread crust, chocolate and maybe a hint of caramel. Hop flavor is low, with a medium-dry, malty finish that should never come across as burnt or cloying. Munich Dunkel pairs exceedingly well with sausages and schnitzel.

About Owen Ogletree

Owen is founder/editor of Brewtopia LLC. In addition, he is columnist for Southern Brew News and Beer Connoisseur Magazine, lecturer at Knoxville’s Brewing & Distilling Center, founder/director of the Atlanta Cask Ale Tasting and Classic City Brew Fest, and a BJCP National Beer Judge. Owen has also served as a beer judge at the Great American Beer Festival and the Great British Beer Festival.