Dark

The Dunkel is the traditional dark beer of Munich and all of Bavaria, an elegant and malty lager that for centuries was the benchmark beer of southern Germany before the paler Helles displaced it. It is a bottom-fermented style that proves that dark beers can be delicate, easy-drinking, and deeply gastronomic without resorting to aggressive roasts.

In the glass, it shows a dark brown color with reddish highlights, a creamy off-white head, and good clarity despite its color. Aromas of toasted bread, bread crust, soft caramel, milk chocolate, nuts, and a slightly spicy background dominate the nose. The hops appear very discreetly, simply to provide balance. On the palate, it is medium-bodied, with elegant malty sweetness, moderate carbonation, low bitterness (18-28 IBU), and a clean, smooth finish thanks to long cold maturation. The alcohol content ranges between 4.5% and 5.6%, very sessionable for its intensity of flavor.

It is brewed with Munich malts as the stars, complemented by some Pilsner malt and a small proportion of roasted malts, noble German hops, and lager yeast at low temperatures with a long lagering process that gives it that characteristic cleanliness.

It is an ideal beer to accompany roasted meats, sausages, pork knuckle, German cuisine in general, aged cheeses, or pasta with dark sauces. It should be served between 7 °C and 10 °C in a pint glass or pokal. A perfect choice for discovering dark lagers and understanding that dark does not always mean heavy or strong.