13. EUROPEAN DARK LAGER
13B. Schwarzbier (Black Beer)
Aroma: Primarily malty, with low aromatic sweetness and/or hints of roast malt often apparent. Low hop aroma may be perceived. No fruity esters or diacetyl.
Flavor: Rich, full malt flavor balanced by moderate bitterness from both hops and roasted malt, providing a bitter-chocolate palate without being particularly dry. Low hop flavor and some residual sweetness are acceptable. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary subtle roastiness in the background. No fruity esters or diacetyl.
Mouthfeel: Low to medium body.
Overall Impression: A beer that balances rich dark malt flavors with a perceptible bitterness from hops and roasted malts.
History: In previous centuries in Germany, drinkers sometimes sweetened the initial product with sugar, and for some time, the Koestritzer brewery produced two versions, an original, dryer product and another version with added sucrose. The current Ur- Koestritzer product splits the difference between the two previous versions.
Comments: In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base.
Ingredients: German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts for the dark color and subtle roast flavors. Noble-type German hop varieties and a clean (preferably German) lager yeast are preferred.
| Vital Statistics: | OG: 1.044-1.054 |
| IBUs 25-35 | FG: 1.010-1.016 |
| SRM 20-40+ | ABV: 4.2-5.4% |
Commercial Examples: Kulmbacher Moenchschof Kloster Schwarz-Bier, Ur-Koestritzer Schwarzbier.
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