Category 56: German Altbier

Copper to dark brown
Clear to slightly hazy. Chill haze should not be present.
Perceived Malt Aroma and Flavor:
A variety of malts contributes to medium-low to medium malt aroma and flavor. Toast aroma typical of Munich malts should be present. Slight nuttiness is acceptable. Roast malt character should be present at low levels and well-integrated with the overall malt profile. Smoke character should not be present.
Perceived Hop Aroma and Flavor:
Low to medium with hop flavor more perceptible than aroma, with attributes typical of traditional German noble hops.
Fermentation Characteristics:
Fruity esters are absent to low, with attributes expressed subtly as citrus, pear, dark cherry or plum. A slight sulfur aroma is acceptable. Diacetyl should not be present.
Medium-low to medium.
Additional Notes:
The Altbier style is originally from the Dusseldorf area. The overall impression is clean, crisp and flavorful with a dry finish.
Alcohol by Volume:
4.60% – 5.60%
SRM Color: