Erdinger Dunkel, 12 x 500 ml

Product Information

How it tastes: Generally, Weissbier has a strong yeast note, and the yeast also makes it cloudy. The selected top-fermented yeast is responsible for notes like banana, berries and cloves. Citrus aromas in wheat beer come from hops.

Often referred to as Export or Dortmunder, Dortmunder Export is a soft-textured beer styled after the original lager beer brewed in Pilsen. What is Dortmunder Export? Marzen or Festbier as it now called (or Märzenbier in German) refers to a Bavarian lager that was originally served at the first Munich Oktoberfest. Marzen has a medium to full body and varies in colour from pale amber to dark brown. After 1952 Marzen lost its appeal and was replaced with a strong golden-coloured Hells beer or Helles, generally this new delicious german beer is now called Festbier just like our ABK Festbier. While Marzen is no longer sold during Oktoberfest in Munich, it can be found at other Oktoberfest celebrations held in the United States. What is Marzen Beer? The transition to the modern Dunkel would come with new kilning technology in the 1830s. Gabriel Sedlmayr II, son of the owner of Spaten Brewing, saw the potential of indirect-heat malt kilning being used in England. Realizing the potential it had, he put the same ideas to use within his own brewing process making a more precious and cleaner version of his dark base malt.As we've enumerated above, Germany has a remarkably diverse beer culture. Compared to the craft beers that many US beer enthusiasts have become acquainted with, however, it's fair to say that many of the classic German styles place more of an emphasis on malt, and all of its attendant flavors (bread, caramel, toast), than on hops (spice, bitterness, herbaceousness). Finally, lager your Dunkel for up to six weeks as close to freezing as possible. Then bottle or keg, as you normally would.

What is the oldest German beer? Germans have been making beer since as early as the eighth century AD, when monks referred to it as “liquid bread”. Germany’s Weihenstephan Abbey is said to be the oldest known brewery in the world, making its brand of beer, Weihenstephaner, the oldest known commercially produced beer. Although Germany (and Bavaria, in particular) remains the heartland of dunkelweizen, craft brewers worldwide (especially in North America) are increasingly cottoning on to the appeal of dark wheat beer. Step mash: Mash in Munich malt at 131 °F (55 °C) and rest for 10 minutes. Increase to 146 °F (63 °C) using direct heat or hot-water infusion and hold for 40 minutes. Boil the wort for 60 minutes, adding remaining hops at the times indicated. A kettle fining can be added but a proper lagering should sufficiently clear the beer. Sweet Munich Malt Will Be Strong; May Have Hints of Nut, Caramel, Chocolate or Toffee; Hoppiness Will Be Minimal.Dunkel is the dark lager style that for many years was the everyday beer of Bavaria. Although it has now been dethroned by helles, dunkel can boast a reign that lasted centuries. The German word “dunkel” simply means “dark,” and most dunkels have colors that range from a deep reddish mahogany to full, rich brown. The flavor profile is malt-forward, often showing notes of nuts, toffee, freshly baked bread, chocolate, and even licorice, but never veering off into heavily roasted coffee-like accents. Hop bitterness is moderate, with international bitterness units usually in the low 20s, and hop aromatics are subtle. Lager yeasts lend these beers clean flavor profiles; they are round and brisk, with a hint of malty sweetness, but devoid of spice or fruit. They are average in strength and rarely exceed 5.5% alcohol by volume. The best of them are wonderfully direct, deeply satisfying, and a great accompaniment to hearty Bavarian food. No doubt, the authorities noticed the higher quality end-product of winter brewing, therefore summer brewing was outlawed and the yearly brewing window was set between St. Michael’s Day (September 29) and St. George’s Day (April 23). Taste: The aroma is deeply malty, with some toasty notes. Darker versions tend to have a chocolate-like or fruity aroma. Flavours are extremely malty and rich, with some noticeable alcohol strength and very little to no detectable hops. The BJCP classifies this style as a “Dark European Lager.” It can be found in their guidelines as category 8A. The only other beer style in this category is: Schwarzbier (8B). Appearance: