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Altbier
Find out more about Altbiers
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.
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"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.
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