Kulmbacher Kommunbräu Hexenbier is their April seasonal. This lightly smoky unfiltered chestnut brew is richly malty in both the nose and palate. The balanced palate is roasty with a hint of smoke with underlying hops peeking through as it warms. The lingering finish is semi-dry and semi-bitter.
Haubrauerei Altstadt's Das Schwarze is a textbook Schwarzbier with a roasty nose and palate featuring a hint of coffee before the lingering, semi-dry, bittersweet finish.
Schanzenbräu Schwarzbier is well-made if slightly nondescript example of the style.
Mönchshof Schwarzbier is called the Black Pils due to its dry bitter quality, offsetting the formidable dark malt giving it the roasty palate typical of its style.
