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Spaten Dunkel

Jun 222013

Alcohol by Volume (ABV): 5.5%
Brewed By Spaten-Franziskaner-Bräu
Marsstrasse 46+48
Munich
Bavaria
Germany
Europe
+49 89 5200-0
www.franziskaner.com

I was in the Virgin Islands once. I met a girl, we ate lobster and drank pina coladas. At sunset we made love like sea otters. That was a pretty good day. Why couldn’t I get that day over and over and over? Would you like Spaten Dunkel over and over like Phil? Submit your review below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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Munich Dunkel Traits

Click the below buttons for a more detailed description of Munich Dunkel style traits

Beer Style Description

A pronounced malty aroma and flavor that dominates over the clean, crisp, moderate hop bitterness. This beer does not offer an overly sweet impression, but rather a mild balance between malt sweetness, hop bitterness and light to moderate mouthfeel. A classic Münchner dunkel should have a chocolate-like, roast malt, bread-like or biscuit-like aroma that comes from the use of Munich dark malt. Chocolate or roast malts can be used, but the percentage used should be minimal. Noble-type hop flavor and aroma should be low but perceptible. Diacetyl should not be perceived. Ale-like fruity esters and chill haze should not be perceived. The classic brown lager style of Munich which developed as a darker, malt-accented beer in part because of the moderately carbonate water. While originating in Munich, the style has become very popular throughout Bavaria.

Alcohol By Volume Range

4.5-5.6

IBU's Range

18-28

Aroma

Rich, Munich malt sweetness, like bread crusts (and sometimes toast.) Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diacetyl should be detected, but a slight noble hop aroma is acceptable.

Appearance

Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.

Flavor

Dominated by the rich and complex flavor of Munich malt, usually with melanoidins reminiscent of bread crusts. The taste can be moderately sweet, although it should not be overwhelming or cloying. Mild caramel, chocolate, toast or nuttiness may be present. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Noble hop flavor is low to none. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean lager character with no fruity esters or diacetyl.

Mouthfeel

Medium to medium-full body, providing a firm and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. May have a light astringency and a slight alcohol warming.