Homebrew: Dunkelweizen Gets A Name

Making beer is as much about taste as it is about sustenance. Beer, properly made without fillers, is like drinking a loaf of bread. It is the yield of the grain, the staff of life. What can be more basic than wheat beer?

On this edition of Me and the Homebrews, WBN chronicles the making of a Dunkelweizen, or dark wheat, beer.

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Something about beer makes you think of monks and the middle ages or dark ages -- or just dark wheat beer, aka Dunkelweizen. After 1 week past Brew Day, the wort looks, er, well, it looks rather unpalatable, kind of like something that backed up a drain pipe. It's probably the cloudy milk chocolate color that does it.

But experience tells us that current appearances aside, the end result will belie the looks (i.e., it'll be yummy).

Since I was thinking about beer and dark ages and Catholics, those poor "benighted" souls, and since all the Homebrews are either Knights of Columbus or related to Knights, I thought that might make a great name for this batch of homebrew: Beknighted Dunkel.