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Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Rich Munich flavors, but not as intense as a bock or as roasted as a schwarzbier.
Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered dunkels.
Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt MÃ¼nchner Dunkel, Weltenburger Kloster Barock-Dunkel, Ettaler Kloster Dunkel, HofbrÃ¤u Dunkel, Penn Dark Lager, KÃ¶nig Ludwig Dunkel, Capital Munich Dark, Harpoon Munich-type Dark Beer, Gordon Biersch Dunkels, Dinkel Acker Dark. In Bavaria, Ettaler Dunkel, LÃ¶wenbrÃ¤u Dunkel, Hartmann Dunkel, Kneitinger Dunkel, Augustiner Dunkel.
You can view the complete style details on the BJCP website. The 2008 style guide is obsolete but there is a similar 2015 style that you can view below...