European Dark Lager - Schwarzbier

BJCP 13-B

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

APPEARANCE

Deep brown to black in color. Clarity is generally irrelevant in such a dark beer but if the beer is not opaque, it should be quite clear, as the beer is a lager. Head retention should be moderate to good.

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.

MOUTH FEEL

Low to medium body.

OVERALL

A beer that balances rich dark malt flavors with a perceptible bitterness from hops and roasted malts.

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

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.

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.

COMMERCIAL EXAMPLES

Kulmbacher Moenchschof Kloster Schwarz-Bier, Ur-Koestritzer Schwarzbier.

VITAL

OG: 1.044-1.054 IBUs 25-35 FG: 1.010-1.016 SRM 20-40+ ABV: 4.2-5.4%