What Our Panel Thought
Aroma: “Moderate toasty and bread-crust malt. Slightly nutty. Grassy, grainy malt, with slight dark chocolate. Subtle noble/spicy hops. Light dried prune and raisin, too.”
Flavor: “Toasty, bready crust, and nutty come through in the flavor as well. There’s also a hint of caramel. Moderate sweetness carries through into the finish with low bitterness. Grassy, grainy malt, bread crust, coffee, medium-full body with semisweet finish. Slight noble, floral, spicy hops. Well-balanced. Crisp finish with a slight lingering sweetness but not cloying.”
Overall: “A wonderful malt complexity with a clean lager fermentation. Perhaps drier and roastier than a prototypical dunkel should be, but still a very enjoyable dark lager.”
What the Brewers Say
“The German word for ‘dark,’ dunkel is a traditional brown lager that was the most widely drunk beer in Bavaria at the turn of the twentieth century. Dunkel is a full-bodied Munich-style brown lager with low bitterness and rich malt flavors of caramel and toasted bread crust.”
