The world needs more Dunkel

Maybe, but Munich isn't in Czechia.

 

Czech Dunkel is a lot roastier than Munich Dunkel, it's closer to being a Schwarzbier.

 

I drank quite a bit of Tmavý Ležák (Czech Dark Lager) beers during my two week vacation to the Czech Republic (I stayed in Prague) in 2019; see article linked below.

I agree that the level of roastiness in a Czech Dark Lager is in between a Munich Dunkel and a Schwarzbier. Below is something I posted in a previous thread:

"So, what is the difference between a Munich Dunkel, Schwarzbier and a Czech Dark Lager? Let’s once again consult the BJCP style guidelines where within the discussion of the Munich Dunkel style they state:

“Style Comparison: Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.”

A significant number of the Tmavý Ležák beers I drank in the Czech Republic had very subtle roastiness and because of this I personally would be inclined to place these beers in the middle betweed Munich Dunkle and Schwarbier as regards the roasty aspect.

Na Zdravi

https://www.morebeer.com/articles/Czech_Beers

P.S. I discussed a Czech Dark Lager earlier today in the New Beer Weekend thread.

 

I read your article/travelog and I gotta tell you, I’m really glad for those good times you spent there in Prague! Brought me back some sweet memories too, used to visit Prague on business 3-4 times a year during the 5 years we lived in Europe. Stayed for a week every time and my coworkers showed me around, also had a trip there with my wife. Now we’re back living in Austria again (yep, the third biggest beer drinking country!) and we can’t wait to go back to Prague again! To me, being there was like a dream every time, Prague has a special place in my heart for sure. Thanks for bringing this up!
P.s.: I will never forget them taking me out for lunch during work and every time the waiter instead of asking “What can I get you” always asked “And how many beers will you have?” - just how much beer they drink over there, and even in those rare occassions when they couldn’t, they always went with non-als instead of a soda or a juice.
Love Prague - and their lezáks.

 

Right, except it's not Czech "Dunkel."

 

Even if they did it still wouldn't be enough!

 

give this one a try if you can find it plank makes good beers.

 

Hey @steveh,
just had another example that comes very close to a Franconian Rotbier.

https://www.beeradvocate.com/beer/profile/98/233571/

Loved that one. Idk how well they are distributing their beers but I highly recommend this

 

Yeah? Dunno -- sounds like a good ol' American Amber Ale to me.

"American Hops" and top-fermenting steer it away from a good German lager to me.

 

I find that dunkels and Czech dark lagers can have pretty broad ranges of flavors that cross over one another. Czech dark lagers tend to float between dunkel and schwarzbier characteristics, but I've had some that would be right at home in a Munich bierhall. Others are nearly pitch black and taste a lot like Kostritzer. Then again, "dunkel" just means dark and a lot of places will just give you whatever their darkest offering is. At least outside of southern Bavaria where it's a true style classification. Even in Bamberg, if you go around asking for a dunkel, you can never be quite sure what you're going to get.

 

Can't tell anything about brewing techniques/processes or ingredients, I'm just judging the output and I think it's quite similar. To quote your quote inside a quote ()
"Teetering somewhere between a Brown Ale and a Red IPA", I think it can be somewhere between many styles so I think "American Amber Ale" is just another style that can also be in the range of Franconian Rotbier.

 

Except for that whole warm fermentation aspect (and Ami hops) that sort of takes away (flavor-wise) from good bottom-fermenting and cold lagering.*

I've had many Harpoon ales -- all decent beers, but I'd hold them up to English Ales more than German Lagers.

English Ales, or renaissance American microbrewing ales.

*And yes, I'm being highly traditional here -- but that's how I like my beer styles.

 

That's why I always use the "Munich" descriptor when I talk about the particular Dunkel I like most.

My new favorite local just brewed a Czech Dark Lager that fits into a Schwarzbier niche -- which isn't a bad thing, it's a great beer.

Another local also brewed one, but it's bigger ABV than the usual Czech Dark, so there's a bit of distraction from alcohol hotness -- but it's still well made and delicious in a roasted malt way.

 

So beer A is from Roaring Table...who made beer B with the bigger ABV?

 

Lakefront's My Turn Chopper just came out and is a Munich Dunkel, and a really excellent one at that.

 

Oh c'mon... 'tis the season, no?

 

locally Olde Mecklenburg has their Dunkel out now (winter seasonal), and it is quite good.

 

Out this way Bierstadt's is still the only packaged example that truly captures what dunkels in/near Munich taste like. At least in Denver since I haven't seen Fearless Youth lately.

There are plenty of examples that aren't bad (and might even be delicious) but they don't taste like any dunkel I've had anywhere in Germany. I like American brown ales and they're what most American-brewed dunkels taste like. Ditto with "Dark Mexican Lagers." Roasty character and punchy hops seem to be the areas where most falter.

On the Rotbier front, I think the closest comparison is Irish Red. Other than the fermentation/yeast (most examples of which don't have much yeast character), they taste spot-on IMO.

 

I've had the same experience with most of the Ami Altbiers I've tried.

The above mentioned Olde Meck is about the only American-brewed Dunkel that hits the mark for me. Here in Chicago, Metropolitan's Altbier is a great rendition.

 

*Forgot Urban Chestnut's Dorfbier -- just a touch of roasted malt (like the OM), bringing it out of the city limits, but not quite to northern Bavaria.