13. EUROPEAN DARK LAGER
13A. Munich Dunkel
Munich malt aroma, with sweetish notes or hints of chocolate and toffee also acceptable. No fruity esters or diacetyl should be detected, but slight hop aroma is acceptable.
Medium amber to dark brown, often with a red or garnet tint. Creamy light tan head, clear.
Dominated by the rich and complex flavor of Munich malt. May be slightly sweet from residual extract, but should not have a pronounced crystal or caramel malt flavor. Burnt or bitter flavors from roasted malts should not be perceived. Hop bitterness is low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor should be at the very edge of perception if perceived at all. Aftertaste remains malty, although the hop bitterness may become more apparent in this last phase of flavor perception.
Medium to medium-full mouthfeel, providing a firm body without being heavy.
Characterized by depth and complexity of Munich malt and the accompanying melanoidins.
The classic lager style of Munich which developed as a malt-accented beer in part due to the moderately carbonate water.
Versions from the Kulmbach region of Franconia are brewed from a bit higher gravity with a more intense flavor profile.
Grist is primarily made up of German Munich malts, up to 100% in some cases or supplemented with German Pilsner malt. Small amounts of crystal malt can add to the malt complexity but should not compete with the Munich malt. Very slight additions of roasted malts may be used to improve color but should not add any flavor. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed to showcase the malt flavors.
IBUs: 20-28 FG: 1.012-1.017
SRM: 12-28 ABV: 4.3-5.6%
Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Muenchner Dunkel, Tabernash Munich Dark, Weeping Radish Dunkel.
13B. Schwarzbier (Black Beer)
Primarily malty, with low aromatic sweetness and/or hints of roast malt often apparent. Low hop aroma may be perceived. No fruity esters or diacetyl.
Deep brown to black in color. Clarity is generally irrelevant in such a dark beer but if the beer is not opaque, it should be quite clear, as the beer is a lager. Head retention should be moderate to good.
Rich, full malt flavor balanced by moderate bitterness from both hops and roasted malt, providing a bitter-chocolate palate without being particularly dry. Low hop flavor and some residual sweetness are acceptable. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary subtle roastiness in the background. No fruity esters or diacetyl.
Low to medium body.
A beer that balances rich dark malt flavors with a perceptible bitterness from hops and roasted malts.
In previous centuries in Germany, drinkers sometimes sweetened the initial product with sugar, and for some time, the Koestritzer brewery produced two versions, an original, dryer product and another version with added sucrose. The current Ur-Koestritzer product splits the difference between the two previous versions.
In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base.
German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts for the dark color and subtle roast flavors. Noble-type German hop varieties and a clean (preferably German) lager yeast are preferred.
IBUs 25-35 FG: 1.010-1.016
SRM 20-40+ ABV: 4.2-5.4%
Kulmbacher Moenchschof Kloster Schwarz-Bier, Ur-Koestritzer Schwarzbier.