Dunkles Weissbier

[steveh]

Disclaimer: I believe I took these notes in late Summer as I probably bought the Weiss, Wit, and Pils on a return trip from Michigan's U.P.

Denmark Brewing LLC, Denmark, Wisconsin (LLC?). 22 oz bomber.

Deep, cloudy, ruby red color with a pretty meager, for a weiss, tan head.

Tell-tale bubblegum weiss nose with mild spicy hops back. Caramel malts and lemon fruit esters become apparent with warmth.

Flavor was an initial hit of clovey, banana esters followed by smooth wheat malt with a tart and spicy hop finish. Mild bubblegum aftertaste. Some lemon citrus notes with warmth, and both mild toasted and roasted malts present.

Medium body with a spritzy-creamy mouth-feel.

An interesting rendition of the style. Not as robust and "Autumn-like" as some dunkleweizens, but a rather pleasant quaffer.

S.

[stronk]

both mild toasted and roasted malts present
I really love the blending of roasted malt and wheat malt. IMO, a good dunkel should also be slightly sweeter than a normal weiss. It is one of my favourite styles.

[steveh]

Originally posted by stronk
I really love the blending of roasted malt and wheat malt.

Hmm, just looking at the BJCP guidelines confirmed my suspicion, roasted malt in a Dunkelweizen is not appropriate - at least in the flavor. Doesn't mention aroma, but...

Caramel malts balanced with the wheat malt is more to style - and yeah, those characteristics are deelish.

On the matter of the Denmark brew, the roastiness wasn't overpowering enough to be distracting in their beer.

S.

[stronk]

I'd have to say that I don't agree with the guidelines! I have had many dunkel weissbiers in Switzerland and Germany and the best of them had a slight roasted taste (like stout). Maybe I'm confusing 'roasted' and 'toasted'.

I could also be confusing the style with another style.

[steveh]

Originally posted by stronk
Maybe I'm confusing 'roasted' and 'toasted'.

Roasted, think Guinness (though Guinness balances well with sweeter malts, their use of roasted barley adds a sharp bitterness to the stout different from a hop bitterness).

Toasted, think Spaten Oktoberfest.

I think toasted and biscuit notes are often used synonymously, toasted bread is a good comparison.

S.

[stronk]

B. Bavarian Dunkelweizen
Dark version of Bavarian Weizen in which some darker malt has been used.
Slightly fuller, more robust flavor with notes of roastiness. Light amber to
light brown. Often less clovey than the Weizen style; other parameters are
similar. COMMERCIAL EXAMPLES: HACKER-PSCHORR DARK WHEAT, FRANZISKANER
DUNKELWEIZEN.

I found this on bjcp.org in the 1998 style-guidelines. Is Bavarian Dunkelweizen much different from normal dunkelweizen, or are they one and the same? BJCP think that 'notes of roastiness' aren't unheard of.

[steveh]

Originally posted by stronk
I found this on bjcp.org in the 1998 style-guidelines. Is Bavarian Dunkelweizen much different from normal dunkelweizen, or are they one and the same? BJCP think that 'notes of roastiness' aren't unheard of.

Interesting that the profile has changed that much, or the preception thereof. Check the latest update at: http://www.bjcp.org/styles04/Category15.html#style15B Specifically, " A roasted malt character is inappropriate." And the '99 profile says, "Roasty character is rare and very restrained if present." So that would fit Denmark's recipe.

I'll check my style profile book for Weizen as well.

Bavarian Dunkelweizen is normal Dunkelweizen! ;) At least, it's traditional Dunkelweizen - I'm sure some micro-brewer is probably brewing a dark American-style weizen...somewhere.

S.