Ayinger Altbairisch Dunkel
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- Big Monk
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Ayinger Altbairisch Dunkel
Slightly oxidized but Very tasty Dunkel. It had a slight roast note that I enjoyed.
Last edited by Big Monk on Sat Jul 02, 2016 9:48 am, edited 1 time in total.
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle
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"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
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Re: Ayinger Altbairisch Dunkel
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- Owenbräu
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Ayinger Altbairisch Dunkel
I wish I could try this fresh at Ayinger. It rarely tastes the same here twice in a row, but that likely an issue of age.
- The best do the basics better -
- Big Monk
- Assistant Brewer
- Posts: 282
- Joined: Mon Jun 06, 2016 7:29 am
- Location: New York
Re: Ayinger Altbairisch Dunkel
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
-
- Assistant Brewer
- Posts: 331
- Joined: Thu Oct 15, 2015 5:25 pm
- Location: Western WIS
Re: Ayinger Altbairisch Dunkel
Wish they sold it on cans, they seem to stay fresh longer.
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Re: Ayinger Altbairisch Dunkel
Unfortunately I think in Germany cans are seen as a "cheap beer" thing, but who knows. It's only quite recently that the canning technology has improved dramatically in terms of the amount of oxygen in the package.
If you always do what you've always done, then you'll always get what you've always gotten.
- Owenbräu
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Re: Ayinger Altbairisch Dunkel
I have a theory that the German flag was designed to pay homage to dunkel. Many dunkel, if you have a glass with a thick bottom, when held in the right light, will be black on top, red, then yellow/amber on the bottom.
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