What type of beers are primarily produced in Munich due to its brewing water?

Munich's brewing water is notably high in calcium and sulfate, which contributes to a specific flavor profile that is particularly well-suited for brewing dark lagers and dunkles. This mineral content helps to enhance the malt flavors that are prominent in these styles, making them rich and full-bodied.

Dark lagers and dunkles reflect the traditional brewing history of Munich, where brewers have perfected these styles over centuries. The combination of the water chemistry and the malty focus creates a harmonious balance that is less suited to lighter styles like pale ales or IPAs, which typically require different water profiles to highlight hop characters. Additionally, while wheat beers are indeed a popular style from this region, they are more associated with the nearby area of Bavaria, where lighter water profiles allow for the production of refreshing and fruity wheat beers. The emphasis on dark lagers in Munich uniquely ties to its historic brewing techniques and local preferences, making this answer especially relevant.