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