Originally from Thuringia, Saxony and Franconia, the beer has now become popular all over the world and is used to brew regional dark varieties in Japan. Initially it was top-fermented, it moved to the category of lagers later. Despite the name (“black beer”), in fact, it usually does not differ in black color or rich bitter taste.
Characteristic features of the style: moderate malt-hop balance, notes of roasted malt, softness, lightness. The intensity of the malt flavor depends on the manufacturer, nuances of fried bread, dark caramel, chocolate, coffee can be felt. The burnt taste is contrary to style standards. Hops provide light spicy, floral or herbal undertones.
The character of fermentation is yeasty, slight sulfur content is acceptable. The color varies from light to dark brown with red reflections, in the glass it forms a stable brown foam.
The finish is dry, with hop bitterness and malt sweetness. Schwarzbier is not tart, it feels soft in the mouth, it can slightly pinch the tongue.
The base raw materials are Munich malt (can be replaced or supplemented with Pils), roasted malt, German hops and yeast.
The drink is darker, drier and lighter than a Munich Dunkel, a bit like a Czech dark lager, but not as malty and hoppy.
Strength: 4.4-5.4%.
Density: initial 1.046-1.052, final 1.010-1.016.
Bitterness Index: 20-30 IBU.
Color: 17-30 SRM.