Dunkel

With alcohol concentrations of 4.5% to 6.0% by volume, dunkels are weaker than doppelbocks, another traditional dark Bavarian beer.

Many dunkels have a distinctive malty flavor that comes from a special brewing technique called decoction mashing.

Its ABV is rarely higher than 5.5%, and it has low bitterness, a distinctive dark color, and a malty flavor.

[2] Lighter-colored lagers were not common until the later part of the 19th century when technological advances made them easier to produce.

[citation needed] Dunkel is also widespread in parts of Franconia, for example the Franconian Switzerland, where it has been originally the most common beer type.