Type
Origin
Glass
Serving Temperature

7°-10°

Description

Up until the Second World War, dark beer was the predominant beer type in the Munich area. The hard water found in the region played a special role in producing this specialty. In his book “Beer International”, the world-renowned English beer writer, Michael Jackson, accurately describes the Ayinger “Altbairisch Dunkel” as: “A good example of its kind. Impenetrably dark with a golden-brown gleam when held up to the light, and with a warm aroma and malty taste, while summoning up coffee taste sensations on going down. It is brewed from five types of malt (two of which are torrified dark), and it is only lightly hopped.” It is produced using the traditional double fermentation process.

Quantitative
  • Alcohol By Volume (ABV)
    5
  • SRM Color Scale
    15 - 17
  • International Bitterness Units (IBUs)
    21
Appearance
  • Carbonation
    Medium Rising Bubbles
  • Clarity
    Clear to Slight Haze
  • Color
    Light Brown to Dark Brown
Palate
  • Alcohol
    Mild to Noticeable
  • Palate Body
    Mouth-Coating
  • Palate Carbonation
    Medium
  • Palate Length/Finish
    Medium
  • Apparent Attenuation
    68 - 71
Food Pairings
  • Cheese
    Washed-Rind Munster
  • Entrée
    Sausages, Roasted Vegetables, Stewed Beef and Beef Casserole
  • Dessert
    Candied Ginger Beer Cake
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