| Northern Dusseldorf German Alt Bier is a very tasty | | | | roasted malt or dark crystal. May include small |
| andsatisfying beer.a loose translation of Alt Bier would | | | | amounts of Munich or Vienna malt. Noble hops. usually |
| be Old Beer. | | | | made with an attenuating ale yeast. |
| It is said to be one of the oldest styles in Germany. | | | | This is one beer that you don't want to steer wrong |
| Rumored to be a beer before Germany had access | | | | yeast wise. |
| to Lager yeast. | | | | My suggestion is Wyeast 1007 German Dusseldorf |
| It is a lot like a big malty English | | | | Ale. |
| Bitter. | | | | It gives it the perfect big creamy head. |
| It tends to have much more hop bitterness than | | | | Also the perfect degree of malt flavour. |
| does an | | | | Subtle malty, sometimes grainy aroma. Low to no |
| English Bitter. | | | | noble hop aroma. Clean, lager character with very |
| It's big on malt and how it is brewed. | | | | restrained ester profile. No diacetyl. |
| Very few examples of Dusseldorf Alt Bier can be | | | | Fairly bitter yet balanced by a smooth and |
| found in the US. | | | | sometimes sweet malt character that may have a |
| The only way that I have had Alt Bier is by brewing | | | | rich, biscuity and/or lightly caramelized flavor. Dry |
| it myself. | | | | finish often with lingering bitterness. Clean, lager |
| It is a very tasty and easy beer for the homebrewer | | | | character sometimes with slight sulfur notes and very |
| to make. | | | | low to no esters. Very low to medium noble hop |
| Normally this beer would be brewed using a decotion | | | | flavor. No diacetyl. |
| mash. | | | | Most Alt biers produced outside of Dusseldorf are of |
| However you can make a very good Alt Bier by | | | | the Northern German style. |
| using single infusion mashing. | | | | Most are simply moderately bitter brown lagers. |
| Gravity for Alt Bier is between 1.046 - 1.056 original | | | | Ironically "alt" refers to the old style of brewing |
| gravity. | | | | (i.e. making ales), which makes the term "Alt Bier" |
| Most are hopped between 25-40 IBU's, All dependent | | | | somewhat inaccurate andinappropriate. |
| upon the gravity.Always hopped with German noble | | | | Those that are made as ales are fermented at |
| hops. | | | | coolale temperatures and lagered at cold |
| These usually being Spalt, Hallertau Mittelfrau and | | | | temperatures (as with |
| sometimes Tettnanger. | | | | Dusseldorf Alt). |
| Typically made with a Pils base and colored with | | | | |
