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.
|
|
