Malt aroma & flavor
Distinct sweet maltiness and a chocolate-like character from dark or roasted malts exemplify beers in this style. Dark barley malts are frequently used along with dark Cara or color malts.
German Origin Ale Styles
South German-Style Dunkel Weizen
Ale · Copper-brown to very dark
What to expect
Distinct sweet maltiness and a chocolate-like character from dark or roasted malts exemplify beers in this style.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
10–25
Pale / strawBlack
Copper-brown to very dark · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
4.8–5.4%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
10–15
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 21 · PDF page 30. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Not present
Perceived bitterness
Low
Body & mouthfeel
Medium to full
Clarity
If served with yeast, appearance may be very cloudy
Color
Copper-brown to very dark
Fermentation characteristics
The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Dunkel Weissbiers. Dunkel Weissbiers should be well attenuated and very highly carbonated. Diacetyl should not be present
Additional guideline notes & competition context
Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a characteristically fuller mouthfeel.
Technical specifications, including gravity
Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness (IBU) 10-15 • Color SRM (EBC) 10-25 (20-50 EBC)