Beer Style Guide: Get to Know Munich Dunkel with Em Sauter
The historical beer of Munich, Munich Dunkel is a style that demands more respect and should be made more (but maybe I’m biased as it’s one of my favorite styles).
History of Munich Dunkel
Before water chemistry and malt technology advances were discovered in the mid to late 19th century, Munich and Bavaria were known for its dunkel (the German word for “dark”) lager which was the most drunk beer style in the region. A similar style of beer was being brewed around the reinheitsgebot times of 1516. Munich’s water is full of calcium carbonate, which makes dark beers taste sweeter and fuller. When pale lagers took control and the Helles was born, Munich Dunkel was relegated as a back up style in Munich but it is still beloved in its city and has its place at the table, preferably by the liter masskrug.
Munich Dunkels are brewed using majority Munich pale (a darker base malt) with the remainder being pale malts. It can have darker malts in it but those shouldn’t add any extra roasty character. Munich Dunkels would traditionally employ a decoction mash to create a richer depth of flavor. The beer can be an amber to midnight brown as Munich Dunkels can be a wide range of colors as long as that color is leaning towards dark.
Tasting Notes
What flavors are you looking for in this beer? I like a light chocolate note as well as dark toast, graham crackers. It’s a great style for exploring the richness that malt brings to beer. A low amount of herbal freshness from the German noble hops would be added too as a background element.
The myth that dark beers are more filling and only suited for colder seasons is just silly. Munich Dunkel makes a great year round option although it’s okay to admit you only want one when the temperature plummets. I find I want a Munich Dunkel on those in between days between fall and winter when the temperature really drops.
Food Pairings
When this happens and winter is knocking on our doorstep, thick and rich comfort food is where Munich Dunkel shines in terms of food pairings. I love it with creamy clam chowder or mac and cheese. Munich Dunkel acts as a crusty dark bread side dish to these pairings. Beer can be the bread you seek in your food choices. Yes, beer makes a handsome side dish.
Beers to Try
Once part of the Harpoon stable of year-round products, Harpoon’s Munich Dunkel is now a brewery only draft product. It is worth a stop at either of Harpoon’s two breweries for a pint of it as it is delicious.
To taste the classic European tradition, I recommend Ayinger’s Dunkel. Ayinger beers are readily available in America and are reasonably priced as well.
Chuckanut Dunkel
Washington based brewery Chuckanaut may be one of the best lager breweries in the state. Their Dunkel was always the first beer I imbibed at the Great American Beer Festival for years as it kicked off the festival on a good note.