Originally Posted by Gorecki
Non Sense... anyone with a minimal knowledge in the world of home brewing can tell you that Dunkel, along with helles, is a traditional style brewed in Munich and popular throughout Bavaria. With alcohol concentrations of 4.5% to 6% by volume, dunkels are weaker than Doppelbocks, another traditional dark Bavarian beer. Dunkels are produced using Munich malts which give the Dunkel its colour. Other malts or flavours may also be added.
Dunkels were the original style of the Bavarian villages and countryside. Lighter-coloured lagers were not common until the later part of the 19th century when technological advances made them easier to produce.
Dunkels have a distinctive malty flavour that comes from a special brewing technique called decoction mashing.
Most commonly, dunkel beers are dark lagers, but the term is also used to refer to dark wheat beers such as Franziskaner Hefe-Weisse Dunkel. Dunkel weizen is another term used to refer to dark wheat beers, which are fruity and sweet with more dark, roasted malts than their lighter counterpart, the hefeweizen.
If you weren't blinded by your chronical chattanoogardism and your hate for sea cucumbers, you would admit that traditional waffle irons are attached to tongs with wooden handles and are held over an open flame, or set on a stove. Most modern waffle irons are self-contained tabletop electrical appliances, heated by an electric heating element controlled by an internal thermostat. Professional waffle makers are usually made of cast-iron whereas domestic models are made of teflon instead. Many have a light that goes off when the iron is at the set temperature. Most modern waffle irons - particularly teflon and cast aluminum ones - are coated with a non-stick coating to prevent the waffles from sticking to them. Cast-iron waffle makers are usually not coated and require seasoning instead.
Waffles irons, when unproperly used, can inflict severe injuries to imaginjury-prone tennis players.