Discussion in 'Beer Talk' started by ATL6245, Aug 5, 2022.
I love Georg from them.
I have not tried georg yet. I plan on visiting the brewery again at the end of September. I’m hoping they will have georg on tap then.
Dunkel is delicious, but yeah it's not always around. Got lucky with Original Pattern in Oakland brewing a delicious version, but otherwise hard to find. Different beer but staying dark, Vienna Lager is absolutely delicious, I always make sure to buy it when I see it and have found a couple NorCal breweries with a take on it
Does Jack's Abby still refer to their Red Tape as a Dunkel? It sure seems to fall more in the rotbier category to me.
Michael, they call it an Amber Lager:
November - January Release"
Nice to see that they got that sorted, then
Can also has “Dunkel” on it in that link (but the can in the web pic posted earlier in the thread did not).
Not all of the German Breweries make malt in house. There are many German Maltsters that most don't know beyond Weyermann. Examples include Best, Ireks, Avangard, Durst, and so on. There are smaller local Maltsters around the country.
I only get Von Yrapp Dunkel here, which is pretty good.
If I'm lucky, I can occasionally see Hofbrau Dunkel or Ayinger Dunkel, but its becoming harder and harder to find those.
I wish more versions of the style were available to me.
I had the pleasure of drinking this beer on tap. It was potentially a top three Notch beer for me this year. It was well received on the Northeast forums as well (specifically the Notch thread).
When I first had it I recall it being stellar, and while still good, it just never really hit me the same as before. Maybe it's because I was considering it a Dunkel? I feel like it was darker in the past and has taken on a reddish hue over the years.
Can you describe (remember) the character? It was difficult to judge the only one I've ever had, other than easy drinking.
This thread just gave me an interesting thought. If dunkel can't seem to catch on by itself, would "India Dark Lager" or "Cold IDA" finally get people excited?
Cape May collaborated with PA brewery Workhorse to make this one:
It was awesome and very well made! They marketed it is a cold black ipa
So I guess a CBIPA…
That beer was one of the best beers I’ve had in a long time.
I reckon that you could call me a fan of the Dunkel.
Not showing your styles separately -- how many?*
*Did the categorization, then had to sort from back to front because I couldn't weed past the "As."
16, huh? Lightweight.
23 for me. At least... 23 that are listed as Munich Dunkel, maybe not necessarily brewed as such.
I enjoyed drinking a draft pint at the Workhorse taproom.
Yeah but, look at all the imports!
I can separate my own list by countries, but not yours.
And I'm not going back to start at 4,265 to work back to the "Ms."
I had two drafts of it, but the second was amidst a bunch of beers, and I don’t recall it being quite as good.
But that first draft was a few months ago, and I can remember about as much as you. Extremely easy drinking, with a creamy mouthfeel, and malt forward but perhaps not in the same way as a Dunkel. Not as dry if I had to pin it down.
For some reason “Irish Red” keeps popping up in my head, and I don’t recall if I saw someone use those words somewhere to describe it. I can check back in the Notch forum to see if I or others had more notes.
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:
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/
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...
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