They've been hop happy at Freo's Monk in recent months, with many of their small batch releases high on lupulin love. Not that this is a bad thing, with versions of their Chief IPA and the Three Fires Imperial IPA doing rather well for themselves at the most recent Perth Royal Beer Show. But with Autumn upon us, it's been time for Monk brewer Paul Wyman to take a turn to the dark (and malty) side to create a Dunkel. Based on the Bavarian Dunkelweizen style, the beer, says Paul, "has a delicious looking copper brown colour which dictates the extensive malt base this beer has been created from. From the mixture of speciality malts you should be tasting caramel, burnt toffee and possibly a hint of chocolate while on the nose your sensors should be picking up a indication of sweet clove and banana aromas." Said aromas come from the yeast that's traditionally use to produce normal hefeweizen (wheat beers), with a Dunkel (which translates from German as "dark" or "black") a more beefed up version designed to cater to the "malt heads". Like the brewer himself, in fact.