BJCP 7B · Amber Bitter European Beer
Altbier
A copper ale from Düsseldorf, cold-fermented and lagered: clean, with toasted bread malt and a firm bitterness that dominates the finish.
Altbier by the numbers
- Alcohol (ABV)
- 4.3 – 5.5%on a scale of 2.0 to 14.0
- Bitterness
- 25 – 50 IBUon a scale of 0 to 100
- Color
- 9 – 17 SRM18–33 EBCon a scale of 1 to 40
- Original gravity
- 1.044 – 1.052on a scale of 1.026 to 1.130
- Final gravity
- 1.008 – 1.014on a scale of 0.990 to 1.040
What Altbier is like
An amber to copper ale, clean and well attenuated, with a firm bitterness that balances a rich malt base. It's fermented with ale yeast but at low temperatures and then cold-conditioned, which gives it an almost lager-like profile. The finish is dry, bitter and slightly mineral.
Appearance
Light amber to dark copper, very bright. Creamy, persistent off-white head.
Aroma
Clean malt with bready and toasted crust notes, sometimes with a hint of nuts. Low to moderate spicy, floral or herbal hops; very low esters.
Flavor
Medium to high bitterness that shows from the start and lingers into the finish without being harsh. Underneath, a rich, lightly toasty malt holds it up. The finish is dry and fairly bitter, with a malt and hop aftertaste.
Mouthfeel
Medium body, smooth, with no harshness. Medium to medium-high carbonation and no warmth.
Where Altbier comes from
It's the traditional beer of Düsseldorf, where it kept being brewed the old way, with top fermentation, while the rest of Germany switched to lagers. The name, “old beer,” refers to that method. It's served in small cylindrical glasses in the brewpubs of the old town.
Ingredients
Pilsner and Munich malt as the base, with some dark caramel malt or a touch of black malt for color. German hops such as Spalt or Hallertau. A clean German ale yeast and moderately hard water.
Brew it yourself
How to brew Altbier at home
Ferment with a German ale yeast at 13-16 °C (55-61 °F) to limit esters, then lager it cold, close to 0-2 °C (32-36 °F), for several weeks. Mash at 64-66 °C (147-151 °F) so it attenuates well. The typical mistake is fermenting warm: you get fruity esters that turn it into a British bitter.
Food pairing
It calls for grilled sausages, roast pork knuckle or semi-aged cheeses.
Glassware: stange, narrow and straight, the Cologne and Düsseldorf way.
Classic examples
- Uerige Alt
- Schumacher Alt
- Zum Schlüssel Alt
Frequently asked questions
How strong is Altbier?
Between 4.3% and 5.5% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.
How bitter is Altbier?
It has 25 to 50 IBUs, a moderate bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Altbier?
Amber to light brown: 9 to 17 SRM (18 to 33 EBC).
What food pairs well with Altbier?
It calls for grilled sausages, roast pork knuckle or semi-aged cheeses.
Which styles are similar?
If you like it, also try Kölsch, Strong Bitter and Vienna Lager.
If you like Altbier, try these
Classification and statistics: official Altbier guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.