Dark Lager

from AHA internet for 1996

http://www.csn.net/aob/styles.html

13. German Dark Lager

a) Munich Dunkel

These beers have a pronounced malty aroma and flavor that dominates over the clean, crisp moderate hop bitterness. A classic Muenchner dunkel should have a chocolatelike, roasted malt, breadlike aroma that comes from the use of Munich dark malt. Chocolate or roast malts can be used, but the percentage should be minimal. "Noble-type" hop flavor and aroma should be low, but perceptible. Diacetyl is acceptable at very low levels. Fruity esters and chill haze should not be perceived.

b) Schwarzbier

Dark brown to black. Medium body. Roasted malt evident. Low sweetness in aroma and flavor. Low to medium bitterness. Low bitterness from roast malt. Hop flavor and aroma, "noble-type" OK. No fruitiness, esters. Low diacetyl OK.