Posts Tagged ‘munich style dunkel’


Best Beer in MichiganFrankenmuth Munich Style Dunkel Lager may be a mouthful of a title, but it comes with the credentials to back it’s flashy name. After recently winning the silver medal in the World Beer Championships, the Dunkel also took home the bronze medal from the 2011 World Expo of Beer. Elsewhere, the Alström Brothers, founders of BeerAdvocate, also gave the beer an “exceptional” score of 90. All together, the Frankenmuth Dunkel is some of the best beer in Michigan.

The Dunkel, meaning “dark” in German, is a traditional style of beer developed in Munich that gets it’s name from the dark roasted malts used in the brewing process. These malts, aside from giving the beer its trademark color, give the beer a toasty, nutty and chocolate-like taste with a smooth, malty finish. Drinkers might also detect added hints of raisin, coffee, and a slightly smoky taste while enjoying the Frankenmuth Dunkel.

This recent cold snap in Michigan offers a great opportunity to try this dark and warming brew. At only 5.1% ABV, this beer is big on flavor but light on alcohol when compared to other dark brews, making it a great partner for foods with big, hearty or spicy flavors like barbecue, sausages, and roasts. You can even try this great recipe for French Onion Soup that uses the Dunkel as an ingredient. For dessert, pour some beer in a glass and have some fun by dunking some Oreos, drawing out the chocolate notes of the Dunkel.

The Frankenmuth Dunkel offers tradition, flavor, and fun, truly proving that it’s one of the best beers in Michigan.

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Cue the Rocky theme! Frankenmuth Brewery is excited to compete in the first official Ashley’s Invitational Brewery Throwdown next month! Starting on January 4 at Ashley’s Beer & Grill in Westland, the winter-long tournament features eight craft breweries all competing for the title of Brewery Throwdown champion. And best of all, each round of the brewery competition is open to the public at no cover charge. Show up and enjoy your favorite Frankenmuth beers, because the brewery with the most glasses sold at the end of the night will advance to the second round!

According to Ashley’s co-owner Jeff More, this type of event has never been done before. “This is the first such tournament of its kind… There have been individual matches and beer throwdowns, but not a bracketed, multi-round brewery tournament that we could find.”

The four first round matches will take place on respective Wednesdays throughout January. The match-ups are as follows:

January 4
Dark Horse vs. Short’s

January 11
Saugatuck vs. Arcadia

January 18
Frankenmuth vs. Wolverine

January 25
Michigan vs. Victory

Each brewery will showcase four beers in each round. For round one, Frankenmuth will have the Pilsner, Munich Style Dunkel, Winter Bock, and Batch 69 American IPA.

The fun kicks off next Wednesday at Ashleys Beer & Grill, 7525 Wayne Rd. in Westland. We hope to see you all when Frankenmuth makes our tournament debut on January 18!

Brewery competition bracket

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While your crazy uncle may have extolled the virtues of leaving a warm case of beer on the porch for the duration of a cold day, most beer connoisseurs will say that leaving the brews in freezing temperatures won’t produce the best results. To properly cool down a Michigan beer the right way this winter, consider some of the friendly handling tips, courtesy of Frankenmuth Brewery.

If you are serious about your beers, you might consider using another refrigerator for cooling beverages in your home. The right temperature for a beer is often based on the style of the brew and how much alcohol is in the beverage. For darker beers like Frankenmuth’s Munich Style Dunkel Lager with a higher alcohol percentage, an average temperature between 55 and 60 degrees would be desirable, so as to keep it’s malty flavor intact. With a beer like Frankemuth’s Hefeweizen Ale, a slightly colder temperature between 45 and 50 degrees will allow drinkers to enjoy its crisp flavor, as it has lighter features. By being able to control your refrigerator’s temperature, you will be able to ensure the maximum taste of your beer.

However, a costly second refrigerator isn’t always necessary. An article printed by Beeradvocate recommends that brews be kept in a cool storage area, away from both heat and light. “Beer benefits from cool constant temperatures; usually around 50-55 degrees is ideal for most beers, and most beer collectors.” Places in your home like the basement or garage will often do the trick as they offer protection from extreme cold temperatures, but are still left to partial exposure.

No matter how you may decide to cool your Michigan beer, the most important factor is that the taste remain intact. Remember just because a beer is freezing cold doesn’t mean that it’s the best-tasting product. If a beer is too cold, it will stun your taste buds and leave them unable to pick out the proper flavor notes in the beverage. And nobody wants that.

Finding The Right Temperature For Your Michigan Beer

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One nice thing about Michigan winters: the Michigan Winter Beer Festival!

Tickets for the Michigan Brewers Guild’s seventh annual officially went on sale December 1, and if the size and success of the Detroit Fall Beer Festival was any indication, this is one event Michigan beer enthusiasts won’t want to miss.

Along with Frankenmuth Brewery, the Brewers Guild expects more than 50 other Michigan breweries peddling over 300 different beers!

Brewmaster Jeff Coon is already considering which seasonals Frankenmuth will have on hand at the event, though the Winter Bock Lager and Baltic Style Porter Lager will almost certainly be in attendance. If you love Michigan beer, shouldn’t you be too?

Winter Beer Festival

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Pairing the right beer with the right meal is a skill. But incorporating the right beer into the right recipe is an art. That’s why we consulted Frankenmuth Brewery’s Executive Chef/Food Artist Extraordinaire, Taffy Cline for the recipe to one of our favorite beer dishes. Bon appétit!

FRANKENMUTH FRENCH ONION SOUP

Ingredients

  • 4 tbs. veg oil
  • 2 tbs. ground fresh garlic
  • 5 lbs. yellow onion — each Julienned
  • 2 whole dried bay leaves
  • 2 tbs. dried oregano
  • 2 cups red wine
  • 1 gallon of beef stock
  • 1 pint Franknemuth Brewery Munich Style Dunkel Lager

Directions

  • First you will want to Julienne all of the onions.
  • Then in a large pot pour in the vegetable oil, garlic and bay leaves.
  • When the oil is hot, put in the onions and stir it up, coating the onions. (If you feel you need a little more oil the go ahead, but use sparingly).
  • Cover the pot with a lid or a piece of aluminum foil to help sweat the onions.
  • Saute the onions until they are all browned. (As they begin to brown they will go very quickly, so turn down your heat).
  • After all of the onions have turned brown, make a whole in the onions so you can see the bottom of the pan.
  • Pour in the red wine. The red wine should sizzle as it goes in and this will also help to loosen all of the wonderful flavors that were on the pan.
  • Let the wine reduce slightly and then add the beef stock and the oregano.
  • Now, if you like your soup to be thick with onions; cut back on the amount of stock, and if you like more broth then add more stock.
  • Let the stock begin to simmer and then turn your fire down to low and add the Dunkel beer. The soup itself is done when it reaches an internal temperature of 165° F.
  • Pour into a bowl, top with croutons, top the bowl with your choice or swill, provolone, gruyere or even mozzarella cheese.
  • Place in the broiler part of oven until the cheese is just turning brown.
  • Serve!

Note

After you add the beer, you will want to taste it before you keep going. Sometimes the beer may reduce too much and become overbearing. Always taste your foods as you cook. Remember: you can always add more ingredients but you cannot take them out.

Frankenmuth Restaurant Kitchen Staff

Frankenmuth Kitchen Staff w/ Executive Chef Taffy Cline (far right).

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We at Frankenmuth Brewery decided to craft an event at our brewery specifically for beer bloggers in Michigan. On Thursday, October 20, 2011, bloggers from all over the state of Michigan attended for a private tour and enjoyed a 6-course menu featuring fabulous Frankenmuth beer pairings!

Blogger Event Invitiation    Brew House

Haithem Sarafa greeted the beer bloggers with a warm welcome to the brewery.  The private tour began in the Brew House, where brew master Jeff Coon revealed the method to his beer-making madness.  He educated the beer bloggers on how craft beer is made in the brewery.

Following the tour was a perfectly paired six-course menu, made specifically for the event.  Each course consisted of a Frankenmuth Beer alongside a delectable dinner plate.  Jeff and the Brewery chefs developed the menu together, making sure each beer and food pairing complemented one another perfectly. The 6-course menu was as follows:

  1. Red Sky Ale, paired with Alpine Canape. Herb goat cheese and mushroom crostini, drizzled with a savory mushroom demi.
  2. Batch 69 IPA, paired with a shrimp and lobster gumbo. A traditional creole specialty with the brewer’s touch.
  3.  Frankenmuth Pilsener, paired with bleu cheese stuffed figs wrapped with bacon and prosciutto, drizzled with a mint raspberry vinaigrette on a bed of fresh greens.
  4. American blonde Ale paired with melon sorbet topped with pineapple compote!
  5. Munich Style Dunkel Lager paired with Elk flambeed with brandy, atop caramelized parsnips with a red currant and mushroom reduction. An edible flower too!
  6. Hefeweizen Ale alongside a Toffee Fig Creme Brulee.  A traditional French dessert with a caramelized sugar glass lid topped off with figs and toffee pieces.
Menu

Menu

Red Sky Ale

Red Sky Ale

Batch 69 IPA

Batch 69 IPA

Munich Style Dunkel Lager

Munich Style Dunkel Lager

Frankenmuth Brewery Chefs

Frankenmuth Brewery Chefs

The feedback from the meal was so outstanding, many of the dishes may even be added to the restaurant’s normal menu!  Head chef Taffy Cline shared a recipe from the Brewery menu with the beer bloggers, that uses Frankenmuth beer as an ingredient. Try it for yourself at home!

FRANKENMUTH BREWERY FRENCH ONION SOUP

Ingredients

  • 4 Tbs. veg oil
  • 2 Tbs. Ground Fresh Garlic
  • 5 lbs. yellow onion- each julienned
  • 2 whole dried bay leaves
  • 2 Tbs. Dried Oregano
  • 2 cups red wine
  • 1 gallon of beef stock
  • 1 pint Franknemuth Brewery Dunkel beer

Directions

First you will want to Julienne all of the onions first. Then in a large pot pour in the vegetable oil, garlic and bay leaves. When the oil is hot put in the onions and stir it up to coat the onions. (If you feel you need a little more oil the go ahead but sparingly). Cover the pot with a lid or a piece of aluminum foil to help sweat the onions. Sautee the onions until they are all browned. (As they begin to brown they will go very quickly, so turn down your heat). After all of the onions have turned brown, make a whole in the onions to see the bottom of the pan. Pour in the red wine. The red wine should sizzle as it goes in and this will also help to loosen all of the wonderful flavors that were on the pan. Let the wine reduce slightly and then add the beef stock and the oregano. Now, if you like your soup to be thick with onions; cut back on the amount of stock, and if you like more broth then add more stock. Let the stock begin to simmer and then turn your fire down to low and add the Dunkel beer. The soup itself is done when it reaches an internal temperature of 165* F. Pour into a bowl, top with croutons, top the bowl with your choice or swill, provolone, Gruyere or even mozzarella cheese. Place in broiler part of oven until cheese us just turning brown and serve.

Note:
After you add the beer you will want to taste it as you keep going. Sometimes the beer may reduce too much and then become over bearing. Always taste your foods as you cook: Remember- you can always add more ingredients but you can not take them out.

View the photo gallery on our Frankenmuth Brewery Facebook page for more event photos!

Brew Master Jeff Coon

Brew Master Jeff Coon

Shoutout to Michigan Beer Blog, I’m a Beer Hound, and Motor City Brew Tours!

I'm a Beer Hound

Motor City Brew Tours

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Somewhere along the road from casual beer drinker to avid beer enthusiast, one must understand the key elements of beer. Among these basics: what is the difference between ales and lagers? Generally this is one of the first steps on the journey toward aficionado status. If you haven’t already, why not take that step with us now, and let Frankenmuth Brewery explain the difference between the ales and lagers.

In comparing ales and lagers, color and alcohol content don’t really factor in. The main thing we’re concerned with is yeast. The type of yeast used will effect which ingredients and techniques can be used in the brewing process.

Ales are top-fermented at warm temperatures, usually between 60-75 degrees. At this temperature, yeast tends to mature and ferment faster, sometimes in as little as a week. Lagers, on the other hand, are bottom-fermented at 45-59 degrees, which generally takes much longer. In fact, the word lager comes from the German word lagern, which means “to store”.

As the name suggestions, the yeast in the top-fermented ales rises to the top of the brew during fermentation. And as you might’ve guessed, bottom-fermented lagers are just the opposite. Because of the fast and warm fermentation, many consider ales have a stronger, bolder taste. Lagers are considered to have a smoother, cleaner taste.

There’s even a difference in how these beers are traditionally served. Ales are considered to be best at “cellar temperature”, between 50-55 degrees. Lagers should be much colder, at a crisp 40-45 degrees.

Frankenmuth Beer

Those are the principle differences between ales and lagers. Now that you’re on the road to worldly beer connoisseur status, don’t forget to stop by Frankenmuth Brewery on the way! We’ve got a fine mix of ales and lagers to tempt your taste buds. Among our lagers is the Munich Style Dunkel and our flagship beer, the Pilsner. For ales, we brew the popular Cass River Blonde, Red Sky, Batch 69 IPA, and the Hefeweizen.

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