Erdinger Dunkel, 12 x 500 ml

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The Benedictine monks who founded the city of Munich in the 12th century are likely to have made the earliest version of Dunkel, but it was two regulations that helped this beer become a unique style in its own right. First and foremost, the Wittelsbachs, Bavaria’s governing dynasty, established the Bavarian Beer Purity Law in 1516, ensuring the purity of the region’s beer. Which beers are malty? Finally, lager your Dunkel for up to six weeks as close to freezing as possible. Then bottle or keg, as you normally would. Early 20th-century postcard from Nuremberg, Germany, depicting a traditional pairing of bratwurst, sauerkraut, and dunkel. pike microbrewery museum, seattle, wa The BJCP classifies this style as a “Dark European Lager.” It can be found in their guidelines as category 8A. The only other beer style in this category is: Schwarzbier (8B). Appearance:

Moondoor Dunkel: Brewery, Wibby Brewing – Ranked #4 by beer fanatics is Moondoor Dunkel with a 5.5% ABV. Who drinks it: Beer connoisseurs and anyone who hates Helles. The former value its finely hopped taste. The latter are not known yet. With malts as rich as these, hops play a supporting role. A proper Dunkel has a balanced bitterness and very subtle hop aroma. Dunkel beers are bottom-fermented, so they fall in the lager category. This means they’re not only malty but refreshing and crisp. They’re genuinely delightful! History of the Dunkel Beer Comprised of mostly Munich malt, the German dunkel’s caramelized malt experience is the product of a chemical process known as the Maillard reaction. This reaction is what lends Munich malt its distinctive bread crust flavor. While barley malt is kilned, the malt browns, creating a myriad of caramelized flavors. Browned proteins, like grilled pork chops and oven-browned bread both benefit from the Maillard reaction. Keep this in mind when you are pairing these types of foods with beers since dishes that showcase flavors derived from the Maillard reaction complement each other very well. These flavors are what make grilled pork chops a great meal to enjoy with a German dunkel beer. Finding German Dunkel Beer The German-style dunkel is a bottom-fermented lager style beer. The word “dunkel” is German for “dark,” and this dark beer style offers beer lovers balanced flavors of chocolate, bread crust and caramel. The dunkel is a classic German lager that craft brewers are fond of brewing and countless people across the world are fond of enjoying. Like most German beers, dunkel beer is a great candidate for food pairing, matching up well to grilled meats. German-Style DunkelUnlike the novelty beer that it is today, Rauchbier was commonplace before British engineer Daniel Wheeler invented the drum kiln in 1818. All the drying had to be done over and open flame before then, which gave the fermented beer a smokey taste. For the malt masters and brewers of the day, this smokiness was an unwanted element that they wanted to get rid of. The Rauchbier's flavour was determined by which type of fuel was used in the drying process. Different types of wood would impart its flavour such as wood straw, with the least popular source being coal because of its expense. Dunkel’s are compatible with colder weather, so be sure to enjoy them by the fire and become warmed up from the inside. The bitterness can range between 20-30 IBU and the alcohol volume can range between 4.4 – 5.5%. What Are The Best Dunkel Beers To Try Right Now? What you need to know: These days, a Dunkeles is only the beer of choice for certain sets, though it was the dominant beer type in Bavaria for centuries. Admittedly, it was not always exactly the same as the Dunkeles of today, since in the past, the colour and taste of beers varied greatly; many of them were cloudy and most were dark. Also, the type of beer brewed — ale or lager— was greatly dependent on the time of year. At the time, the role of yeast in the fermentation process was still a complete mystery.

The word Dunkel is German and means dark beer. But it doesn’t only refer to one beer, instead, it refers to several types of dark German lagers. The appearance of Dunkel’s range in colour, from dark reddish-brown to amber and is characterized by their smooth and malty flavour with notes of toffee, nuts, chocolate, and freshly baked bread. The hop bitterness is moderate with subtle aromatics. The lager yeast offers the Dunkel beer clean flavour profiles that are round and brisk, with hints of malty sweetness. Dunkel’s are average in strength and hardly exceed 5.5% ABV. While the word Hefe is German for yeast, Weizen means wheat. Therefore, Hefeweizen is traditionally a unfiltered wheat beer that contains yeast. It’s the wheat that creates a more refreshing crispness & light body. While ABK Hefeweizen is top fermented, it has fruity aromas, a honey yellow colour with natural yeast cloudiness. While Radler beer has similarities to shandy, it has a 50/50 mix of lager and a carbonated fruit beverage. On the other hand, Shandy is almost always composed of beer and lemonade and tends to have a higher alcohol content than Radler as it is mostly beer. ABK Radler is a perfect mix of Edel and Organic Leo Lemonade which is also made by ABK. Dunkel lagers are easier to drink and more satisfying than some pale lagers that can sometimes be watered down. You can easily spot a Dunkel beer by its rich malty flavour, topped with malt aromas or roasted coffee, deep rich and chocolatey aftertastes. It’s also a sweet, scented beer that’s dry with a tad bit of residual sweetness, and a round and heart-warming mouthfeel.

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Starkbier is the generic German word for strong beer. For a beer to be called a Starkbier, it must have a wort content of at least 16% and an alcohol content of 7.5% or more. What is Starkbier? Kölsch – Similar to Champagne, Kölsch is a regionally protected beer variety, produced in and around the city of Cologne. Made using a combination of warm top fermentation and cold lagering techniques, a Kölsch is typically pale and light-bodied, with a very subtle hint of fermented fruitiness.

Bavarian lagers developed due to some regulatory and technological influences in medieval times. The Reinheitsgebot of 1516 was a beer purity law, but also was designed to keep wheat out of beer. Summer brewing was outlawed in 1553, which led to cool weather brewing and storage methods that favored the selection of lager yeast and brewing methods. Beer in Bavaria was dark by necessity until the early 1800s due to how malt was kilned. So a regional preference for these types of beers was established in Bavaria, although similar beers were made in Czech lands.German lager yeast, fermentation process, and lagering methods are traditional. German lager yeasts that are clean, low sulfur-producing, and slightly malty are best. A cool fermentation followed by a long, cold lagering period reduces yeast byproducts and creates the smooth character that is desired. Franziskaner was founded by the same family as Spaten and is a Munich brewery with plenty of history and plenty to offer, although not with the same world famous reputation as its sibling. The Franziskaner Kristal Weissbier provides a refreshing wheat beer taste without the yeast to haze the beer, leading to the name crystal, because of its clean appearance in comparison to usual wheat beers. It has malts from both wheat and barley as well as local hops from Munich which, along with the top fermenting yeast strain and its own well 200m below to provide the water, result in a top quality beer with great ingredients leading to a superb taste. Note: if you have slightly hard water, as I do, you might want to add about ¼ tsp (1.3 g) of baking soda to your mash. It imparts a rounder flavor to the malts that you’ll appreciate later! For the more water-geeky among you, my water profile more or less mimics what you’d find in Cologne—the city, not the perfume. It was only in the colder months, when the ale yeast went dormant that a beer might catch the still active bottom fermenting lager yeast. This “wild” fermentation often left much to be desired in the finished product, especially in summer when bacteria would find its way into the wort along with the ale yeast. Following World War II, many breweries managed to re-establish themselves but could still not compete with other German bottom-fermented beers. Slowly as German beer-drinking habits changed and the old corner bars could not compete, small breweries started to close, leaving just 13 breweries in and around to produce Kölsch beer today. What is the difference between Kölsch beer and a Pilsner?

Kellerbier – Is a type of unfiltered and unpasteurised German lager. They’re subsequently cloudy in colour and possess a sweet, malty, almost bread-like flavour, due to the brewing yeast that remains in the beer.

Weissbier (wheat beer)

Dunkels were the original style of the Bavarian villages and countryside, and it was the most common style at the time of the introduction of the Reinheitsgebot (1516). As such, it is the first "fully codified and regulated" beer. Its ABV is rarely higher than 5.5%, and it has low bitterness, a distinctive dark color, and a malty flavor. Dunkel is brewed using lager yeasts. [2] What you need to know: Also known as the Bavarian cappuccino, Weissbier is the popular exotic among beers because of its brewing method. It is top-fermented, meaning that it is produced using an older, simpler brewing method than Pils or Helles. You either love Weissbier or hate it. Weissbier is every bit as much a part of a Bavarian Wirtshaus as Weisswurst or pretzels – but it is mainly drunk during the day. Arguably, the most esteemed brewer of dunkelweizen on Earth is Ayinger, an award-winning Bavarian brewery that has been operational for over 130 years. What Are The 5 Best Dunkelweizen Beers To Try Right Now?) In fact, it was considered an unneeded byproduct of the fermentation process. Beer wort was left open to the air and inoculated with whatever yeast was “in season.” The majority of the time, this would have been some type of top-fermenting ale yeast. Compared to other German beers this style of beer is relatively new, only being created around munich in the late 1800s because bavarian brewers wanted to take on the beloved Czech pilsner. Because of this the taste is very similar, the main difference is that Hells is much maltier and breadier. What is the difference between Hell and a pilsner?