German word for "dark". These light brown to dark brown beers have a pronounced malty aroma and flavor that dominates over the clean, crisp, moderate hop bitterness.

This beer does not offer an overly sweet impression, but rather a mild balance between malt sweetness, hop bitterness and light to moderate mouthfeel.

A classic Münchner dunkel should have a chocolate-like, roast malt, bread-like or biscuit-like aroma that comes from the use of Munich dark malt. Chocolate or roast malts can be used, but the percentage used should be minimal. Noble-type hop flavor and aroma should be low but perceptible. Diacetyl should not be perceived. Fruity esters and chill haze should not be perceived.