The world needs more Dunkel

It’s kind of weird there aren’t more Dunkels. Because I see quite a few Czech Dark Lagers these days, so it’s not as if a dark lager can’t sell.

 

Or read the reviews that were posted:

https://www.beeradvocate.com/beer/profile/22723/608520/

@Rug

Cheers!

 

Those are everywhere here, too. In general I think 2021-22 has been all about craft brewers trying to brew Czech styles. Feels like schwarzbier has always been relatively common, too. Something about dunkel must be a turn off, and I don't get it.

 

Since most Ami versions I try are closer to Schwarz, even Czech, in character -- it has to be the name. Not sexy enough for today's drinkers?

Maybe the German translation of München would attract more attention?

 

I'm thankful we have KC Bier Co Dunkel available in Columbia, MO. So great. So sessionable.

 

They're probably more difficult to get 'right' and tend to wind up too sweet and caramelly, so don't really sell. At least an Oktoberfest, with a similar malty character, has a built-in selling point.

 

See, my experience is that brewers over-compensate with roasted malt -- I've heard say for color, but they use too much. Turns into Schwarzbier.

Caramelly Oktoberfest? For shame, doc.

 

Looking forward to trolling through this thread and jotting down all the dunkels listed as I’m a big fan! But wanted to mention the following retired beer in the hopes that it might become unretired...

Weyerbacher Slam Dunkel

For some reason this did not sell well, and I gobbled up four pack after four pack, again and again, on sale! Could get enough of it. That was years ago. Would love to try it again! If anyone from Weyerbacher is reading this, please bring it back!!

 

I would not hold your breath here since Weyerbacher has entered bankruptcy (for a second time).

You can read more here: https://www.beeradvocate.com/commun...amid-2nd-bankruptcy-filing-in-3-years.668170/

Cheers!

 

Oh my, I won’t! Thanks for the info and what a bummer. Riserva is partly responsible turning me on to sours / wilds way back when at the BA Belgian Fest sour night at Boston’s Cyclorama...and I’m going to have to try to track down an old favorite triple, Merry Monks, just in case, but I digress...

Cheers!

 

Yeah, that's what I was getting at- the over use of roast malt can function as a safety net; but then you haven't made a Munich Dunkel. This is probably why "black lagers" are more common.

I've had a few attempts at a genuine Dunkel and the sweetness was a big problem.

 

Fwiw, I remember that one as a dunkelweizen, not a lager.

 

@TongoRad maybe if a brewery called their beer a Slam Dunkel like Weyerbacher did and released it during the NBA Finals it would have a built-in selling point?

 

Wait, sometime in March? Now you're rattling my head...

Just kidding -- 'cause I know what Märzen really means.

 

Red Oak Bavarian Bock serves my dark beer fancy just fine.

 

But that's Bock (assuming), not a Munich Dunkel.

There's just something more elegant and sublime about a Munich Dunkel compared to a Traditional Bock.

 

It's just their really good dark beer that works well for me. I always liked Einbecker Dunkel quite a bit but I've not seen it in some time. So......

 

That's another one that walks a line -- they have so many Bocks, but I don't remember a true Dunkel.

Then again, they're not in Bavaria, so I snub them.

 

OK. It's definitely a good beer and Eastern Guilford County is a virtual light year from Bamberg, but it works. I take what I can get and I'm no stickler for definitions and appellations. I'm an internationalist.

 

I grabbed some Freising thanks to this thread, and it's damn near perfect for me. Lots of toasted pumpernickel and dried fruit (raisin, figs), starts malty and finishes dry, full flavored but not overbearing. Needless to say, but I'm enjoying the hell out of these at the moment