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Style: Dunkelweizen / Dunkles Weissbier
Grain: Pilsner, Wheat, Carafoam, Carared, Chocolate Wheat
Fermented with a German Weizen yeast
Tasting notes: black bread, pumperknickel, banana, clove
Pair with: BTYF Pretzel, Brick House Burger, Roasted Cobb Salad
This is one of those beers I had been planning as a fall release back when the brewery was still in planning. Just as a light and bright Hefeweizen demands outdoor drinking in the spring or summer, a dark and toasty Dunkelweizen should be enjoyed either outdoors in brisk autumn weather or indoors, peering out at a storm or snow in the back half of the year.
As a style, Dunkelweizens can veer off into sweet and heavy territory, but my favorite examples evoke toast rather than caramel. Whereas Hefeweizen is white bread or sourdough, Dunkelweizen is Black Bread or Pumperknickel. There's a spice there, despite the lack of rye or any actual spices added. It's chewey, but not cloying. It's liquid bread.
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