Ayinger Altbairisch Dunkel

I prefer way more roast and toast in my dunkels, and although this is supposedly one of the best examples of the style , I found the aroma and flavor to be far too scotchy sweet for my liking.

On tap at Brasserie Tresznjewski, Munich. Chocolate brown, nut foam. Malty nose. Prickly slight and smooth. Roasted nut flavour and malt.

Tap at Ayinger resturant in Munich on 9-29-07. The menu called it the "old dark Bavarian". Dark clear chestnut with tan head. Bready, yeast, woody, roasty aroma. Lively carbonation and medium body, but a little thinner than I expected. Not as sweet and malty as the festbier. More mellow and full roastiness. moderate bitter finish. Not too impressed.

Aroma of sweet dark malts, grains, and yeast. Darkish amber color with a small tan head. Smooth flavor that gets sweeter in the finish. Light bodied.

Pours copper with small fizzy head. Aroma is malts with a little sweetness. Mouthfeel is a little too carbonated. Flavor is malts with a little bit of wheat. Good brew. Not Ayinger’s best, though.

Dark and clear. Aroma of chocolate and roasted malt. Maybe plums with a strong malt flavor. I agree with the last rater about metal in the finish, maybe a little salty.

Dark amber pour with ruby highlights. Big initial light tan head, diminishing to a clumpy film. Weak aroma of malt, maybe some roast. High carbonation brings down the drinkability you want in a lager. Flavor is malt, some dark fruit, with no noticeable hops present. I also noticed a hint of metal in the aftertaste that lowered my rating of the beer. I expected more from Ayinger.

Pours dark brown with a impressive tall head. Smells of milk chocolate and faint bacon. Thin, watery texture pushes the roasted notes to the sides of the mouth. Certainly redrinkable, but I was hoping for something with more body and oomph.