The rich, bready sweetness of Munich malt distinguishes dunkels—indeed, some unfiltered versions taste like liquid loaves. Dunkel aromas practically radiate malt, and sometimes, a bit of toast; malt further dominates the flavor, but hints of chocolate, nuts, caramel and toffee often add intricacy to the sweetness. A hop bitterness should make itself known, but never overshadow the malt. In the same “dark lager” category as roasty schwarzbiers and less powerful dark American lagers, dunkels flaunt a darkness that actually ranges from deep copper to dark brown.
Pair: Balance all that malt with some bitterness: Try a peppery arugula salad topped with goat cheese, or a charred steak.