This variety ripens in the cold, resulting in a cleaner and rounder profile. Within the framework of one style, a wide palette of flavors and aromas is acceptable.
Altbier appeared in Düsseldorf, the name of the variety is translated as “old beer”, and in this city, indeed, you can still find traditional samples brewed using old technologies.
The style is distinguished by a balanced hop-malt profile with a pronounced bitter-sweet taste. Grain, spices, fruit esters, tones of nuts, toast, bread are clearly felt in the aroma. Zatec hop manifests itself with floral and herbaceous notes.
Altbier has a pronounced amber hue, the intensity of which can vary from light orange to almost brown. The drink is transparent, shiny, in a glass it forms a strong creamy foam.
A characteristic feature of the style is a stable balance of hop bitterness and fresh malt. Despite the good attenuation, grainy aromas are retained in the bouquet. The finish is dry, but with residual sweetness, nutty tones can be felt. Roasted malt nuances are unacceptable, but slight sulphurous and/or mineral notes do not contradict the standards of the variety.
In the mouth, the drink feels light-bodied, rounded, fragrant. Astringency is minimal, carbonation is medium. Altbier is made on the basis of a whole collection of malts: pils, Munich, caramel, chocolate, black, even roasted wheat is acceptable. Jatec hops, ale yeast preferred. Both decoction and step mashing can be used.
Compared to an international amber lager, altbier has a more pronounced taste. It vaguely resembles a Californian regular beer.
Strength: 4.3-5.5%.
Density: initial 1.044-1.052, final 1.00-1.014.
Bitterness Index: 25-50 IBU.
Color: 11-17 SRM.