Monday, January 28, 2008

Munich Dunkel's Fine Farewell


This past weekend I said farewell to a very good beer that hung around for a very long time. A Munich Dunkel made using an all-grain, double decoction mash schedule. Three 1-liter swing-top bottles cellared for 1 year. My original intention was to drink them in a 1 liter mass krug with an old friend, but somehow, time kept slipping by and we never did. Each one changed in it's own way. One tasted stale, but not overwhelmingly so, and held much of the original flavors. Another one was a mild gusher, but also tasted fine.

Below is a copy of the notes from a tasting in June'06. Then I follow up with how it has changed over the long haul. Also, on this past brewday, Sarah managed to take this beautiful photo of it, poured into .5-liter mugs, and held up to indirect afternoon sunlight.

Munich Dunkel
4% - brewed 12/3/06
Appearance: Reddish brown & clear as day...sunset perhaps, light/white head lingers
Aroma: Clean, light yet rich aroma, malty, nutty, biscuit, hint of cherry, grains, wine perhaps?
Taste/Mouthfeel: Super mellow & smooth maltiness, clean, nutty, cocoa powder, grainy, grape, and hint of smoke, velvety mouthfeel
Aftertaste: Clean & light, earthy, more "cocoa" dryness towards back of tongue, slight charred wood and hint of smoke
Overall/Drinkability: Very easy to drink, smooth & mellow, great lager, nice solid Dunkel


One Year Old
Appearance: Reddish brown & clear as day...sunset perhaps, light/white head lingers
Aroma: Very clean, light malt
Taste/Mouthfeel: Super mellow & smooth maltiness, sweetness maybe from bitter hops mellowing, clean, cocoa powder & distinctive grainy taste vanished, lighter mouthfeel
Aftertaste: Clean & simple, not as dry
Overall/Drinkability: Very easy to drink, smooth & mellow, great lager, definitely not a young beer, but not lacking anything, and without any undesirable characteristics

1 comment:

Travis said...

I have had several conversation with professional brewers telling me that decoction is not necessary for a beer because of how modified malts are these days. Honestly I have to disagree wholeheartily. I am not sure if any of the decoct mashes I did would be the same without the decoct, but to I definitely noticed some nutty, roasty flavors that I had previously not gotten from brews with similar malt profiles.

Thats just IMHO.

Cheers