A German term for a top-fermenting brew. Classic examples, copper in color, mashed only from barley malt, fermented from a single cell yeast and cold conditioned, with an alcohol content of 4.5-4.7 by volume, are made in Dusseldorf. They can come in light, amber or dark varieties.

"Alt" in German means "old" or "traditional," referring to the way beer was brewed in Germany prior to the nineteenth century. After a warm fermentation this hybrid was were lagered for several months in ice-cold caves. This mellowed the fruitiness typical of a top-fermented ale. This style has a pronounced bitterness, with subdued hop flavor and aroma compared to a pils. Great with brie cheese, deli sandwiches, and hamburgers. The serving glass is similar to a highball glass and the ale's temperature should be about (50 degrees F) when served.