Justin on December 26, 2010 at 11:08 pm said: While working on the altbier style profile this past week and trying to put together some recognized and easily available examples I realized the Alaskan Brewing Company’s Amber ale is made in this style.. Now, I’ve had this beer before, but it’s been quite a long while, so either I’d forgotten its style or maybe I’d just never paid that much attention.
Alt, meaning “old,” pays homage to one rebel region in Germany which did not lean into lagering. These reddish beers naturally warm the heart, even on such a frigid day.

Your email address will not be published. OMB Copper, Olde Mecklenburg Brewery (Charlotte, NC) – Considered by many to be the best Altbier in America, it’s also one of the few to distinguish itself as being made in the “authentic Düsseldorf style.” Their flagship beer is made with top-fermenting yeast, noble Bavarian hops and clocks in at 4.8% ABV, 31 IBU. Before Germany had lager beer, it had ales. Calorie Goal 1,820 cal. Elsewhere in Germany very little Alt is sold.

Ironically “alt” refers to the old style of brewing (i.e., making ales), which makes the term “Altbier” somewhat inaccurate and inappropriate.

Once I get back inside to the warm glow of my living space, where the oven warms for stuffed chicken thighs and I warm my fingers by massaging curly kale with cider vinegar, organic olive oil and Maldonado sea salt flakes, I also crack open a bottle of Amber from the Alaskan Brewing Co. of Juneau, Alaska. The Altbier or Alt style is a unique animal that, unbeknownst to many, exists in two different styles. The Düsseldorf Altbier style is generally hoppier, featuring either Spalt hops or Noble hops and is traditionally crafted with special ale yeasts fermented at cool ale temperatures (60-65 F).
Take your pick, but the extended conditioning mellows out this ale's fruitiness and produces an exceptionally smooth, clean, and delicate brew. They ferment cool but not cold in order to add a touch of fermentation character (usually a berry/cherry ester). A distinctive quality of these ales is that their yeast undergoes an aging process (often for years) in bulk storage or through bottle conditioning, which contributes to a rich, wine-like and often sweet oxidation character. It all goes to show that we take our research quite seriously and wish to impart the wisdom we’ve stumbled upon, in the hopes of making your free time as rich as ours. Here we find little to no hop aroma from Noble hops, fermentation is done with lager or ale yeasts and much like it’s Düsseldorf brother, brewed with a base malt of Pils and small amounts of Munich, roasted and/or darker malts. Log in. Confused yet?

Once again the wheel of beer styles sends us back to the fertile grounds of historic Germany. U.S. producers celebrate the ale revolution beautifully with this top-fermented German beer style. No worries. 0 %--Fat. Pickup is always free with a minimum $30 purchase. Other sources note that "alt" is derived from the Latin word "altus," which means "high" and refers to the rising yeast. Alaskan Amber, Alt Style Ale Alaskan Amber, Alt Style Ale - Beer. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt).

Altbiers We Like and You Might Want to Try: Alaskan Brewing, Amber Ale (Juneau, AK) – While the name is deceiving, it’s identified as an “Alt Style Beer” on it’s label, this tasty, straight ahead ale is identified by the brewer as being alt due to it needing to “ferment more slowly and colder temperatures than most ales,” causing an aged or older beer.

Respect Beer®. Sign up and we will deliver our newsletter to your inbox highlighting our latest and greatest stories. Too busy to visit CraftBeer.com? Without further ado, let’s drink in yet another chapter in our series, “What the Hell is an Altbier?”. As the city of Cologne has become synonymous with kölsch, so the town of Dusseldorf — sitting only 20 miles north — has become synonymous with the alt style.Alt, as a distinct style, really isn’t any older than the first appearances of its name in the 1800’s; but, as with many modern styles, its roots run to the ancient.

Both versions of the Altbier weigh in at 4.5 to 5.2% ABV so it’s sessionable, unless it’s the bigger Sticke (pronounced shtick-uh – German for secret) or Double Alt variety. The word alt” literally translates to "old" in German, and traditionally Altbiers are conditioned for a longer than normal periods of time. Hop bitterness is medium to very high (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Düsseldorf), Sweet malt character that may have a rich, biscuity, and/or light caramel flavor, Fruity-ester flavors, if present, can be low, Pilsner, Munich, CaraMunich, Carafa Special II, Aromatic. Albtiers in general are amber hybrid beers. © Copyright 2011-2016.


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