Dunkelweizen
Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefe-weizen is more common.
The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefe-weizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving.
The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefe-weizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving.
| OG | FG | IBUs | SRM | ABV |
|---|---|---|---|---|
| 1.044 - 1.056 | 1.010 - 1.014 | 10 - 18 | 14 - 23 | 4.3 - 5.6% |