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Beer Guide

13. German Dark Lager

a) Munich Dunkel

  • These beers have a pronounced malty aroma and flavor that dominates the clean, crisp moderate hop bitterness.
  • A classic Muenchner dunkel should have a chocolate-like, roasted malt, bread-like aroma that comes from the use of Munich dark malt.
  • Chocolate or roast malts can be used, but the percentage should be minimal.
  • "Noble-type" hop flavor and aroma should be low, but perceptible.
  • Diacetyl is acceptable at very low levels.
  • Fruity esters and chill haze should not be perceived.
  • b) Schwarzbier

  • Dark brown to black.
  • Medium body.
  • Roasted malt evident.
  • Low sweetness in aroma and flavor.
  • Low to medium bitterness.
  • Low bitterness from roast malt.
  • Hop flavor and aroma, "Noble-type" OK.
  • No fruitiness, esters.
  • Low diacetyl OK.
  • ALE: Barley Wine | Belgian and French Ale | Belgian-Style Lambic | Mild and Brown Ale | English-Style Pale Ale | American-Style Ale | English Bitter | Scottish Ale | Porter | English/Scottish Strong Ale | Stout
    LAGER: Bock | German Dark Lager | German Light Lager | Classic Pilsener | American Lager | Vienna/Mrzen/Oktoberfest
    HYBRID/ MIXED: German-Style Ale | German-style Wheat Beer | Smoked Beer | Fruit and Vegetable Beer | Herb and Spice Beer | Specialty and Experimental Beer | California Common Beer

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