Erdinger Dunkel, 12 x 500 ml

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Comprised of the German words for dark ( dunkel) and wheat ( weizen), the name, dunkelweizen already reveals so much of what you need to know about this Bavarian beer. It is dark in colour and made of wheat… but there is so much more to dunkelweizen.

Find sources: "Dunkel"– news · newspapers · books · scholar · JSTOR ( March 2013) ( Learn how and when to remove this template message) The beer finishes relatively dry but with a malty aftertaste. Sweetness or pronounced caramel flavors are undesirable, although many may perceive a strong maltiness as sweet. The fermentation profile is clean with no esters or fermentation byproducts. The lagering period smooths out the beer. When bottom-fermented beer first appeared in Cologne in the early 17th century, its popularity threatened the city brewers' business interests as they only produced top-fermented beers. To help protect them from the competition in 1603, the town council forced the city's brewers to swear an oath only to make their beers using top quality ingredients and never use bottom-fermenting yeast. As bottom-fermented beers from outside the town continued to gain favor, Cologne brewers started aging the beer in cold cellars similar to how bottom-fermented beer was made. Dunkel like hell is one of the most popular beers in Germany, yet there are many misconceptions abount Dunkel. Let’s dive right into them. What is German Dunkel Beer? Hefeweizen although Paler in color is traditionally unfiltered which makes it appear slightly darker than it is) StarkbierWhere to drink it: Anywhere that is “gemütlich” (cosy): in a beer garden, a beer hall, in the Bavarian corner pub – the “Boazn”, by the Isar, in the Wirtshaus, in front of the TV.

German Pilsner style beer, referred to as Pils in Germany, is a light-bodied lager beer that is bottom-fermented and brewed using 100% barley malt. Pils is defined as being a golden-coloured, slightly bitter beer with excellent head retention and a lovely floral hoppy aroma. What is Pilsner?

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What you need to know: All these varieties are not “Munich beers“ in the sense of the protected geographical indication, which must meet strict EU guidelines. (Pale) Ale, Stout, Porter and co. are rather young phenomena in the Munich beer world, you could say: in Munich, Ale is a hipster beer. It is top-fermented, i.e. it is produced using an older method that does not depend on keeping temperatures low, as bottom fermentation does. Ale is often produced in microbreweries, in small beer kitchens, or “Bierküchen”. Ale brewers usually have tattoos and see themselves as Robin Hood types, waging war on “manufactured beer”. Or they simply have a taste for unconventional flavors.

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. Weizenbier experienced a decline in popularity in the 19th Century, as technological advances made barley a more popular choice for beer brewers. This trend reversed somewhat following the Second World War, and weizenbiers today make up a considerable portion of all beer produced in Bavaria, as well as Germany as a whole. 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 Dunkel Lambic: Belgian wheat and barley beer, distinguished by the wild yeasts and spontaneous fermentation employed in its brewing process.

What you need to know: In addition to Hellem and Export, Festbier is its own, more strongly brewed type of beer. It contains more original wort than normal Helles, and has an alcohol content higher than standard Helles, at 6 percent. Increasingly, darker types of malt are also being used for solid beer, giving it a caramelized luster. Some form of Dunkel was probably first brewed by the Benedictine monks’ who established the settlement of Munich in the middle of the 12th century, but two laws would help this beer become its own distinct style. 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. What you need to know: The classic Munich beer: clear, golden, bottom-fermented, with a dense head. Although it is omnipresent these days and is said to be the most traditional Munich beer, it is relatively young. It was only introduced here at the end of the 19th century and soon won the hearts of the beer-loving citizens of Munich. Munich malt plays a major role in this style, with dark Munich malt being the choice of many German brewers. It can be used for the entire grist, but is often transformed further through the use of the traditional decoction mash. It is one of the few styles where a triple decoction mash is traditional, although few use this intensive process today.