These dark wheat beers derive their character from the use of darker malts in the non-wheat ingredients, so that a richer, darker-colored beer can be achieved, along with fuller malt flavors. Dunkel weizens still display the floral, estery qualities of a pale weizen. Dark weizens are produced with or without a secondary fermentation in the bottle, with the corollary that these styles can be yeast sedimented or unsedimented depending upon the preference of the brewer.
Generally, I find myself enjoying a wheat-based beer during the summer months: hot weather and wheat beer go hand-in-hand, after
Bavaria, best known for its smooth, clean, bottom-fermented lager biers, is synonymous with great brewing tradition. Golden pilsners, Munich helles,