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
"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.
Dark brown to black.
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.