Latzenbier, at 5.5% ABV, is a bit more malty than Schumacher’s everyday altbier, yet still nicely balanced toward the bitter end.
This special fall release from Schlüssel is similar to their everyday beer, but bigger, richer, and just a tiny bit sweeter up front, balanced by a higher 38 IBUs.
Uerige Altbier has predominant notes of honey and biscuit, and a very slight roasted note can be found in the finish. Their Sticke Altbier at 6% is dry hopped, giving it the boldest nose of the special release altbiers from Düsseldorf breweries.
Using locally sourced grain, Subversive malts their own grain that is used in Dark Harvest, relying on chocolate and caramel malts and roasted barley for maximum flavor in this stout.
This example is more like the Mackeson’s I remember — closer to 5% than 6. I also keep the IBUs down, around 25, since I don’t want the bitterness to stand out against the sweetness.
Oxygen is a problem for beer at all stages of the process following the early stages of fermentation because many of the flavor-active compounds created by yeast are changed, i.e., chemically oxidized,
I think I have a solution to your quest that will work well without costing much money. All you need for this project is your propane burner, a pot, an immersion wort
Being able to predict mash pH based on brewing water composition and grist bill is something of great practical use to brewers. Clearly not all beer styles brewed in Munich, for example,
Gordon Strong has judged at literally hundreds of homebrew competitions. In that time, he’s sampled every beer fault known to man. He takes us through the rising trend of faults tied to newer brewing methods, how to detect them, their causes, and, most importantly, how to avoid them in future batches.
In a hobby where so many pieces of equipment serve a single purpose, it’s satisfying to find items that can serve many functions. With a heat mat and temperature controller, the opportunities are aplenty.
Each fall, four of the five remaining classic altbier breweries in Düsseldorf, Germany, have annual special beer releases. They are bigger versions of the delicious altbier that they brew and serve every day. Jamil Zainasheff made a trip so he could attend the release
of three of them in 2023 and returned home with information on how homebrewers can recreate these beers themselves.