Altbier
What You Need To Know
Altbier is often described as having the smoothness of a classic lager with the flavors of an Ale. Alt, German for old, refers to top-fermenting Ales, which were the original style of all beers before the development of Lager. Altbier is a true hybrid being produced with Ale yeast but fermented and stored at cool temperatures most associated with Lager beers. Altbier is linked with Düsseldorf, Hanover, and all of Westphalia where it is a local style virtually unknown in the rest of Germany. This style of Ale is most often copper to bronze in color, medium-bodied, malty, and dry being less fruity than traditional English Ale.
In the US Altbier is a popular style in brewpubs from coast to coast. Sometimes these Ales are simply called “Amber Ales” but many brewers properly acknowledge their inspiration giving the Altbier moniker. The style fits the brewpub template rather well as brewpubs are most often geared toward the production of Ale. (Ale can be produced in 10 to 14 days; roughly half the time needed for Lager.) Altbier allows the brewer to craft something quite different without introducing new yeasts or other essential materials. Altbier is duplicated by brewers around the globe in places such as the Netherlands, Austria, and even Japan.
Great Examples of the Style
Schüssel Alt, Germany
Pinkus Müller, Germany
Grolsch Amber, Netherlands
Füchschen Alt, Germany
Sam Adams Boston Ale, USA