Munich Dark
Münchner Dunkel , also Bavarian Dunkel or Dunkles , is a bottom-fermented type of beer based on the Munich brewing method.
properties
Münchner Dunkel varies in color from light to dark brown (approx. 30 to 50 EBC ), depending on the manufacturing process and ingredients , is only moderately hopped and therefore mild. The color results from relatively high Darrtemperaturen the used brewing malts . Only malts made from brewing barley , traditionally Munich malt and caramel malt are used , which give the beer a malty-sweet note. Often other malts are used, e.g. B. roasted malt , which intensifies the dark color and can give the beer a light roasted note reminiscent of chocolate or coffee. In order to save costs, however, some breweries also color light beer by adding colored beer or caramel . The latter is not permitted in Germany for bottom-fermented beers. However, these colored beers do not taste like a typical Munich dark. The original wort is usually 12.5 to 13.5 ° P with an alcohol content of 5 to 5.5 percent by volume .
history
Bottom-fermented barley beer became the dominant type of beer in Bavaria in the 18th century. However, the color of these beers was very different. The magazine Wochenlicher Anzeiger für beer drinkers published the result of an investigation in July 1829, according to which 28 beers of the 51 Munich breweries at that time were classified as wine yellow, 22 beers as light brown and one beer as dark brown. In the 1850s and 1860s, however, more and more dark beers were produced in Munich, so that soon dark brown beer was considered a typical Munich brewing method. During this time, Munich developed into a beer city , in particular through innovations by the brewer Gabriel Sedlmayr the Younger , so that it became internationally accepted to refer to dark-dried brewing malts as “Munich malts”. Until the 1940s, the dark beer remained the most popular beer in Munich. The reason for this could have been that the price of dark items was two pfennigs below that of light items due to a state price setting. After the Second World War, the Münchner Hell gradually displaced the Münchner Dunkel and today it only has a small market share.
Individual evidence
- ↑ Christian Schäder, Munich brewing industry: 1871-1945; the economic- historical development of a branch of industry, dissertation University of Regensburg, Tectum Verlag, 1999, ISBN 3828880096 , p. 97
- ↑ Christian Schäder, Munich brewing industry: 1871-1945, p 96