Dampfbier

Overall Impression Dampfbier presents a unique hybrid character bridging Dunkel malt qualities with the carbonation and balance typical of a Dunkelweizen, resulting in a very drinkable, slightly dry beer with gentle fruity and very subtle spicy nuances.

Aroma

The aroma shows an overall subdued profile and exhibits the darker malt qualities of a Dunkel Lager style, marked by light baked bread and caramelly tones and minimal, if ever, spicy notes. Aroma profile is refined, featuring delicate layers of ripe yellow apple and faint dried fruits like plum or date, with minimal spiciness (yeast) and low banana character.

Appearance

This beer pours amber with optional slight haze and a generous ivory head characterized by a dense, soft, and fine bubble structure that lingers.

Flavor

On the palate, fruity esters, primarily banana, are noticeable at first sip but are quickly tempered by lively carbonation and dominant bready/toasty malt flavors (medium intensity). Low bitterness. The balance between sweetness and bitterness, along with bright carbonation, gives it a refreshingly dry finish, with a gently spicy note that enhances drinkability.

Mouthfeel

Medium low body, far less rounded than a typical Weizen, high carbonation accentuates dryness, no astrincency, alcoholic warmth or creaminess.

Comments

The description could differ depending on which unmalted cereal is added, which honey and/or molasses and about the quantity of adjuncts.

History

History: Dampf means "steam". Dampfbiere and Dampfbierbräuereien (steam powered breweries) existed in the German area since at least 1840s, but at that time "Dampfbier" meant "beer brewed using steam as a heat source". Top fermented beers brewed from pale barley malt (mostly air-dried), fermented using Weissbier yeast and therefore called Weissbier existed too since at least 1830s. That's the beer we nowadays call Dampfbier and it has nothing to do with steam engines, hops scarcity or violent bubbling during fermentation.

Characteristic Ingredients

A blend of barley malts, with Pilsner malt being a primary component. Munich malt and other malts like Vienna or caramel are often used to contribute color and flavor. Bavarian Weizenbier yeast is used, which is key to the beer's characteristic fruity and spicy flavors, similar to a Hefeweizen.

Style Comparison

Balanced like a Dunkelweizen but clearer, drier and with less aromatic intensity, less esters and spicyness. Similar to a Belgian Pale Ale, but less caramelly and more bready. Way less bitter and hoppy than an Altbier.

Vital Statistics

IBUs 15 – 25 SRM 5 – 15 OG         1.045 – 1.052 FG         1.008 – 1.012 ABV         4.5 – 5.7%

Commercial Examples

Dampfbierbrauerei Zwiesel Dampfbier, Brauhaus am Kreuzberg Dampfbier

Contributor

Daniele Cogliati, Angelo Ruggiero

Additional Sources

Shut up about Barclay Perkins (website), Daft Eejit Brewing (website)