This is a very historic beer style, maybe the oldest in Germany. This is a style that died out in the 80s but has become more and more popular again as a "Bavarian specialty" beer style, also among locals.
Uses dark Muenchner Malz (Munich Malt) and Caramalz (Caramel Malt), which is roasted and where the caramel and sweet aromas come from. The brewery stopped making this style in the 80s and restarted the style in the new generation about 7 years ago using the original recipe.
A beer rich in malt with a balance of clean, hop bitterness. Toasted bread malt aroma and a hint of caramel flavor is to be expected.
MALT: Muenchener Malt, Caramel Malt
HOPS: Hallertau (Mild hops that respects the malt taste and supports it but does not influence the taste too much)
Ideal Serving Temperature: 6 - 8°C