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Tag: German

Munich Dunkel

The Munich Dunkel is characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Read More


The German Maibock is a relatively pale, strong, malty lager beer. Its hop character is generally more apparent than in other bocks. Read More

German Pilsner

The German Pilsner is a light-bodied, highly-attenuated, gold-colored, bottom-fermented bitter German beer showing excellent head retention and an elegant, floral hop aroma. Read More


The paler German Kellerbiers are young and fresh with prominent hop character. The darker versions are spicier with greater attenuation. Read More


The Gose (pronounced GOH-zeh) style originated during the Middle Ages in the town of Goslar. Production declined following the Second World War but has been revived during the modern craft beer era. Its appearance is hazy with a medium gold color. Puffy white head with excellent retention. Visibly effervescent. Being dry and salty lends a mouthwatering quality. Its aroma and palate have a light sourness with noticeable amounts of salt and coriander. Bitterness is all but absent with no hop flavor. Its saltiness should be used with restraint. And its sourness shouldn’t be as intense as found in a Berliner Weisse or a Gueuze. Read More


The German Kölsch is a clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic.
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The Hefeweizen is a pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character. Read More


The German Bock is a bottom fermenting lager that generally takes extra months of lagering (cold storage) to smooth out such a strong brew. Read More


Similar to a Hefeweizen, these southern German wheat beers are brewed as darker versions (Dunkel means “dark”) with deliciously complex malts and a low balancing bitterness. Creamy and full-bodied, most Dunkelweizen are medium amber to amber-brown and appear slightly murky from the weizen yeast. Phenolic (clove) and fruity (banana, bubble gum) character will usually be present in the nose, and some examples may even taste like banana bread. Read More


The German Doppelbock was first introduced by monks at St. Francis of Paula and its name “Doppel (double) Bock” was given by the beer drinkers in Munich. Its color ranges from a deep gold to dark brown with good clarity. Nearly full to full bodied, the style has medium-light to medium carbonation with little to no alcohol warmth. Rich and malty aroma and palate has a toasted to browned character but not roasted. Some dark fruit may be present with little to no hops. The Doppelbock is stronger and fuller than a Dunkles Bock or a Helles Bock. Read More