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Schwarzbier, or “black beer” in German, is a dark lager produced in Germany. This bottom-fermented beer has a dark brown color with a red tint, chocolate-coffee notes in the bouquet and about 4-5% alcohol (although some examples reach 9-10% ABV). Like a stout, Schwarzbier is brewed with roasted barley. Despite the harsh name, schwarzbier is the lightest-bodied, balanced and softest of all types of “black” beer (which includes stouts, porters, bocks, etc.).
Features
Today, Schwarzbier beer is produced by cold fermentation (at +10 °C), although warm fermentation (+18 °C) was traditionally used. The drink owes its rich black color to dark varieties of malt. The taste of black beer is bittersweet, with a distinct malt profile and hop bitterness. Most representatives of the style are light-bodied, although this is not necessary. The finish is mostly dry. A complete description of the Schwarzbier beer style.
The hop profile can be stronger or weaker, some brewers filter their products, others market “live” beers – no style standards have been set for this.
History
Archaeological finds show that black beer (without hops, with other herbs) was brewed already in the XNUMXth century BC, it is believed that this is the oldest beer style in the world, whose history goes back about three thousand years. Traces of black beer are found on the territory of Bavaria and the former Bohemia (today’s Czech Republic).
The Germanic tribes living in these territories preferred weak barley and wheat alcohol to grape wine traditional for other regions. The most favorable conditions were created for the development of brewing. Monasteries became the first breweries, then “secular” home productions opened, and finally, over time, commercial enterprises became the centers of brewing.
It is documented that already in 1174 black ale was brewed in the Kulmbach monastery, and by 1349 the pious brothers had a fully equipped brewery. Production has survived to our time, on the market this beer is known under the name Kulmbacher Kloster Mönchshof Schwarzbier.
In its modern interpretation, the style originated in Thuringia and Saxony in the Middle Ages, the first mention of a schwarzbier occurs in 1390, and the oldest brewery specializing in black beer – Köstritzer brewery – was founded in 1543. This production also successfully operates to this day.
Differences between schwarzbier and stout
| Schwarzbir | Stout | |
| Color | Closer to dark brown, chestnut, dark red through the light. | The black. |
| Fortress | 4-5%. | Up to 13-16%. |
| Main component | Malted and husked roasted barley. | Unmalted roasted barley. |
| Taste | Light-bodied, refreshing, hoppy. The Schwarzbier is often referred to as the “black pilsner”. | Full-bodied, full-bodied, burning (due to increased strength). |
Famous brands of schwarzbier
Kostritzer Schwarzbier. Fortress 4.8%. Notes of vanilla, creamy toffee, spices, pronounced malt profile, cocoa flavor, creamy texture.
Monchshof Schwarzbier. 4.8% ABV, black cherry color, aromas of roasted notes, hints of vanilla, bittersweet chocolate, coffee, caramel malt.
Sprecher Black Bavarian. 5.9% abv, similar in characteristics to a stout, with tones of roasted barley, molasses, American hops in the bouquet. A full-bodied beer with an earthy-fresh aroma, burnt sugar and bitter chocolate flavors.
Duck Rabbit Schwarzbier. Fortress 5.8%, in the aroma notes of caramel, espresso, hops and smoke. According to the characteristics resembles a side. The finish is dry, clean, with earthy and hoppy notes.
Einbecker Schwarzbier. 4.9% ABV, pronounced malt profile, dry, with a distinct hop bitterness, slightly caramel.
Klosterbrauerei Neuzelle Black Abbot. 7% ABV, strong fried notes, rather sweet taste, goes well with chocolate desserts.
How to drink Schwarzbier black beer
Schwarzbier is served in a tulip glass.
This type of beer goes well with smoked and cream cheese, smoked and grilled meats with fruit sauce, fruit and chocolate desserts.
