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The words in the front of this beer simply reinforce the fact that I may never know enough about beer. I'm not sure I can tell you what other style dunkels there are other than a Munich style. The existence of the moniker "Munich Style" would imply the existence of other styles, but I don't remember ever encountering them. I suppose it might be like "tomato" ketchup in that ketchup was not originally made from tomatoes. Maybe Munich style has become so default that other styles that may have existed have gone by the wayside to give way to this is the mainstream kind of dunkel.
The dark caramel-colored beer has a head that is mostly tan and tiny bubbles. They leave the center almost naked with a very strong and wide ring around the sides. Many points of nucleation are reinforcing that head constantly. However, there isn't going to be any lacing. Such is life. The aroma is sweet bread and some floral hops. It smells quite inviting.
First sip is very good. I think I'm starting to default to most dunkels being good, and this one seems to be better than most. The spices are mixing in very well with the sweet bread malt and the light caramel, and the spice that it adds to the winter sensation of the beverage really puts me in the mindset of a cool autumnal eve. It's pretty good as a sipper, and I'm hoping it's even better as a swigger.
Tip-in is unusually crisp with the bread malt still taking over the mouth as spices caress the tongue. The middle is smooth and warm, but not in a temperature way, as malt mixes with light floral hops and a very good mixture of spices. The finish turns a little bitter and a little dry as the malt gives up and let's spices right off into the night.
Bottom Line: They know how to brew beer.
4.0/5
