A Deep Dive Into The Bavarian Dunkel Beer

Bavarian Dunkel is a dark lager style that was the everyday beer of Bavaria for many years. The German word dunkel means dark, and most dunkels have colours ranging from deep reddish mahogany to full, rich brown. The flavour profile is malt-forward, with notes of nuts, toffee, freshly baked bread, chocolate, and even licorice. Hop bitterness is moderate, and lager yeasts lend these beers clean flavour profiles. They are average in strength and rarely exceed 5.5% alcohol by volume.

Characteristics of Bavarian Dunkel

History of Bavarian Dunkel

Bavarian Dunkel, or Dunkles, is a dark German lager that was the original style of the Bavarian villages and countryside. It was the most common style at the time of the introduction of the Reinheitsgebot in 1516, a beer purity law that kept wheat out of beer. This law, along with the outlawing of summer brewing in 1553, contributed to the selection of lager yeast and brewing methods.

The development of the dunkel style was also influenced by the political structure of Germany and its economic and technological development over the past 1,000 years. For example, the fortified towns that sprang up in Germany for defensive reasons became trading centres, and the wealth from this enabled towns to purchase concessions from the German King, including the right to brew.

The Bavarian nobility relaxed certain brewing regulations in the late 18th and early 19th centuries, which, along with technological developments, contributed to the growth of factory-scale brewing. By the early 19th century, the Bavarian sovereign allowed brewing to be freely licensed.

The heyday of dark lager in Bavaria was from roughly the 1840s to 1890s. The style has persisted and remains a regional specialty.

Brewing Process

Dunkel, meaning "dark" in German, is a bottom-fermented lager-style beer. The brewing process for a Bavarian Dunkel typically involves the following steps:

Malt Bill:

The grain bill for a Bavarian Dunkel typically includes a significant proportion of Munich malt, which gives the beer its distinctive colour and flavour. Some recipes may also include small amounts of other malts such as pale malt, chocolate malt, Cara-Munich, and Brumalz, to add additional flavour and adjust the pH.

Mashing:

The mashing process for a Bavarian Dunkel typically involves decoction mashing, where a portion of the mash is heated to a specific temperature and then added back to the main mash to raise the temperature. This process helps to develop the rich, malty flavours characteristic of the style. The mash thickness is typically around 1-1.25 quarts of mash water per pound of grain, and the saccharification rest temperatures range from 154-168 °F (68-76 °C).

Boiling and Hopping:

The boiling process for a Bavarian Dunkel typically lasts for 60-90 minutes. The hops used are typically German noble hops such as Hallertauer, Tettnanger, or Spalt, added at the beginning of the boil or during the boil. The bittering hops provide a mild balance to the malt, with low bitterness levels of around 20-25 IBUs.

Fermentation:

The fermentation process for a Bavarian Dunkel typically involves using a German lager yeast, with a cool fermentation temperature of around 39-50 °F (4-10 °C). The fermentation may last for 4-12 days, with the temperature gradually rising due to the heat released during fermentation. This is followed by a secondary fermentation at a slightly lower temperature of around 36-39 °F (2-4 °C) for 7-14 days.

Lagering:

The lagering process is an important step in the brewing of a Bavarian Dunkel, and it involves storing the beer at a cold temperature of around 30-36 °F (0-2 °C) for 3-8 weeks. This helps to smooth out the beer and create a clean, smooth character.

Additional Steps:

Some brewers may also incorporate additional steps such as filtration, carbonation, and packaging. Commercial brewers typically use diatomaceous earth or a combination of paper and diatomaceous earth filters for filtration. The beer is not pasteurized to preserve its flavour.

Flavour Profile

Bavarian Dunkel is a dark lager style that was, for many years, the everyday beer of Bavaria. The German word "dunkel" means "dark", and most dunkels have colours ranging from deep reddish mahogany to a full, rich brown. The flavour profile is malt-forward, with notes of nuts, toffee, freshly baked bread, chocolate, and even licorice. Hop bitterness is moderate, and hop aromatics are subtle.

Unfiltered Dunkels are far less prevalent than the filtered version, owing to the increased product stability achieved via filtration. The unfiltered versions are only available at the brewery tap rooms, usually in traditional 1-litre grey stoneware mugs. They pour a dark brown colour and are murky, with a rich tan-coloured head. The aroma is big and rich, with malty, sweet, earthy and yeasty smells. The flavour is both malty and sweet, with chocolate and sometimes nutty notes. It will also generally possess a slight astringency and a mild chalkiness.

Filtered versions are deep reddish-brown in colour and are clear and bright, with a light to medium tan head. The aroma will be sweet, slightly malty, and occasionally with hints of caramel. The taste will be sweet, with malty notes and hints of caramel, chocolate or nuttiness. Buttery notes are also sometimes present.

Bavarian Dunkel is an average-strength beer, typically around 5% ABV. It is not a highly hopped beer and has little bitterness or hop aroma. It is a hearty, full-bodied beer, rich in flavour, and a good complement to traditional Bavarian foods such as pretzels, wursts and schnitzels.

Popularity

Bavarian Dunkel, or Dunkles, is a traditional style of dark German lager that was first brewed in Munich, Bavaria, in 1589. It was the everyday beer of Bavaria for centuries and remains popular in the city's beer halls. It is also still the dominant style in Bamberg, Bayreuth, Kulmbach, Lichtenfels, and Franconia.

Dunkel is the German word for "dark", and the beers in this style range in colour from amber to dark reddish brown. They are characterised by their smooth, malty flavour, with notes of nuts, toffee, freshly baked bread, chocolate, and even licorice. The bitterness is moderate, and the alcohol content is typically between 4.5% and 6.0%.

The style was developed in the Middle Ages, and its popularity continued to grow in the 18th and 19th centuries, when it was revered from London to St Petersburg. In the 1800s, technological advances in brewing, along with the founding of the German customs union and German unification, helped to expand the market for Bavarian Dunkel. It was during this period that the style was praised throughout Europe, from London to St Petersburg and Scandinavia.

The Beer Judge Certification Program groups dunkel and schwarzbier in Category 8, dark European lager, with dunkel being style 8A.

Today, dunkel remains a popular style in Germany, particularly in the regions around Munich and Nürnberg-Bamberg-Bayreuth. It is also gaining traction among craft brewers in the United States, with breweries such as Chuckanut Brewing, Von Trapp Brewing, Harpoon Brewery, The Olde Mecklenburg Brewery, and Penn Brewery offering their own interpretations of the style.

Pairing Suggestions

Bavarian Dunkel, with its malty sweetness, subtle hop bitterness, and notes of chocolate, bread, and caramel, is a versatile beer that pairs well with various dishes. Here are some food pairing suggestions to enhance your drinking experience:

• Grilled Meats: The caramel and toffee notes in Dunkel complement the charred flavours of grilled steaks, sausages, and burgers.
• Comfort Foods: Dunkel's malt-forward character pairs beautifully with comfort foods like mac 'n' cheese, roasted chicken, or meatloaf.
• German Fare: Embrace the beer's roots and savour it with German cuisine, such as bratwurst, sauerkraut, and soft pretzels.
• Chocolate Desserts: The chocolatey notes of Dunkel make it an excellent match for chocolate desserts, such as brownies or chocolate cake.
• Cheese: Experiment with different cheese pairings, such as mild cheddar, gouda, or creamy brie, to find your perfect combination.
• Munster Cheese: The nutty and creamy elements of Munster cheese can make for an appetising pairing with Dunkel beer, creating a balance between the mild tanginess of the cheese and the maltiness of the beer.
• Beer Cake: For those with a sweet tooth, Dunkel can also be enjoyed with desserts like beer cake, which incorporates the beer itself into the recipe. The cake's earthy sweetness creates a harmonious combination with Dunkel's toasty and chocolate notes.

Frequently asked questions