Dunkelbier Style Beer


In German, the word for dark is dunkels. Dunkels also refers to a particular way to brew a dark, Bavarian beer that has been quite popular in Bavaria. The flavor is considered to have a malty taste, and the hues range from a golden amber to a much darker brown with red tones. The alcohol volume is typically 4.5% to 6%, and the bitterness is low with a rating of only twenty to thirty on the IBU rating scale.

Dunkels have a profile that is sharper than that of a stout or porter because of the lager yeasts used to brew Dunkels. These beers are rather complex, yet they are also cleaner in flavor and don’t have the nutty or coffee aromas that many dark malts and porters are known to have.

Schwarzbier, Bavarian and Franconian Dunkel are the main styles of Dunkels, also known as Dunkelbier. The lightly hopped, malty styles that are prevalent in dark lagers are Munich-style and Bavarian. Bavarian Dunkel has a backbone that is malty chocolate with a hop aroma that is very light because it is brewed with a roasted malt, rwo row malt and a Munich malt.Dunkel  Beer

Schwarzbier and Franconian Dunkel is not sold widely and often has a much stronger flavor. In the case of Franconian Dunkelbier, it is mostly sold in a particular region where it typically stays, and it is not uncommon for most types to be sold only at the locations where they are actually brewed. Bavaria itself boasts approximately 600 brewery locations, but Franconia has far less brewery locations that typically brew for customers who are local. Franconian Dunkels are often brewed as a session beer for local pub-goers and are more full in flavor and hoppy than Bavarian Dunkels are.

Franconia offers a smoked beer, called Rauchbier, that originated there. The flavorful smokiness comes about due to malt that is dried over fire, and Rauchbier is typically sold only in Franconia.

Schwarzbier is usually brewed in the regions of Saxony and Thuringia as beer that is bottom-fermenting, but it was originally brewed as top-fermenting. Schwarzbier, with a roasted flavor, is close to stout because of the note of toasted char it had that isn’t common for Bavarian Dunkelbier. Schwarzbier is brewed with a large amount of hops to help add balance to the malty, charred flavor it has, which also means that it is more bitter than the average Bavarian Dunkel.

Top-fermenting yeasts and wheat are utilized to brew Dunkelweizen, which makes it a bit different from other dark beers from Germany. The aroma is yeasty and bready due to the ale and wheat, and it sometimes has a strong alcohol content.

Some brewers in the U.S. have copied the style of German Dunkelbier, and these can be tasted by trying out the Dunkelweizen brewed by Trader Joes and Samuel Adams or Lips of Faith by Belgium Brewing.