Dunkel is the common name for several types of dark German lager (bottom-fermented beer). Actually, the term is translated as “dark”, but the actual color of the drink varies from amber to reddish brown. The peculiarity of the variety is a characteristic malt flavor, but without “smoke” and smoked notes. However, in informal communication, any dark beer is often called a dunkel; in the north and west of Germany, even Altbier, a traditional top-fermented dark beer, can be called this way.
Features
Dunkel beer is popular in Bavaria (as is Bavarian Pale Ale), a real symbol of Southern Germany. The fortress varies from 4.5% to 6%, respectively, dunkels are weaker than doppelbocks.
The basis of a typical dunkel is Munich malt, its share is about 45%. The rest is caramel (for color) and Pilsner malt. Interestingly, the Munich type is made in much the same way as other types, only it dries longer and at slightly higher temperatures. It is very important that the grain is slightly browned during malting, but not burnt – then the beer will acquire a “roundness” and “fullness” of taste.
The malty aroma of dunkel beer is due to a special production technique – the so-called “decoction mashing”, in which part of the malt is separated from the total mass and brewed in a separate container, then returned to the common boiler at a certain point in time. So you can achieve the correct temperature pauses even without a thermometer and other modern equipment. The procedure can be repeated one to three times.
As the translation of the name implies, dunkel can only be dark – but not necessarily barley. Wheat dunkels are also known, which are distinguished by fruity notes in the bouquet and a high content of malt.
History
Archaeologists say that brewing in Germany originated about 2800 years ago in northern Bavaria – Franconia. Dunkel as a separate style stood out in the XNUMXth century, after the adoption of the law on the purity of beer (Reinheitsgebot). Reinheitsgebot prescribed to brew a foamy drink exclusively from water, malt and hops (later yeast was added to this list).
For three centuries, the dunkel remained the favorite beer of the lower classes: it was affordable, moderately strong and aromatic. In those days, virtually any beer turned out dark, as the malt was roasted over an open fire.
In the XNUMXth century, indirect roasting (with a stream of hot air) was invented, allowing for precise control of the color and other characteristics of the malt. Hereditary brewer Gabriel Sedlmayr took advantage of this. With the help of new equipment, he was able to produce dark beer without the smoky “burnt” aftertaste. Gently roasted dark malt is called “Munich” and is used in the production of dunkels.
By the end of the XNUMXth century, the popularity of dark varieties fell, giving way to pilsners and lagers, but did not come to naught, and dunkel is still in great demand both in its homeland and beyond.
How to drink dunkel
Dunkels have a mild and delicate taste with hints of vanilla and nuts. This type of beer is never sharp or rough – it pleasantly wraps the mouth and remains a sweetish aftertaste on the tongue.
The specific gastronomic pairing depends on the variety and producer, however, spicy and/or meat dishes go well with almost all dunkels. The drink is cooled to 9-10°C and served in ordinary beer mugs or glasses (especially at Oktoberfest).
Famous manufacturers
- Andechser. Bavarian monastery brewery, which has been operating for about 6 centuries.
- Ayinger. Another brewery near Munich. Winner of numerous competitions and laureate of many awards.
- Franconia Brewing Company. Despite the name, the American company from Texas has been around since 2008.
- Hofbrau Munchen. Once the production belonged to the royal court of Bavaria, now it has been “inherited” by the government.
- Lowenbrau. The beer produced at this distillery is believed to comply with the Reinheitsgebot, the 1516 beer purity law.
- warsteiner. Located in Westphalia, it has belonged to the same family since its foundation in 1753. The largest private brewery in Germany.
- Weltenburg Abbey. A Benedictine monastery that has been producing beer for almost a thousand years.