Low oxygen is not even close to being only for pils and helles. Nearly Every continental style should ( I say should if you are trying to mimic) have it. Hells,Pils, dunkel, hefe, export, dortmunder, festbier, marzen, Schwarzbier, gose, beleriner, kellerbier, kolsch, etc etc I could keep on going.
Nor does Kunze and the like say that either. Kunzes books and teachings encompass all styles.
Dark beer production, much like ale, lager light beer, medium colored beer. Does not matter, it’s all effected.
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