German Altbier Homebrew Style Guide
Altbier: Germany’s Crisp, Copper-Colored Underdog
Altbier (which literally means "old beer") is Düsseldorf’s answer to Germany’s lager-dominated landscape. Unlike the lagers brewed throughout most of the country, Altbier is a top-fermented ale that’s cold-conditioned, blending fruity ale character with lager-like smoothness. It’s a style that rewards balance, nuance, and patience. Copper to dark amber in color, Altbiers showcase a toasty, nutty malt backbone with just enough hop bitterness to keep things clean and dry. They’re crisp without being bland, and flavorful without being heavy. Altbier is the perfect beer to enjoy when you want something that’s both traditional and unexpectedly refreshing.
Vital Stats (BJCP 2021 - Category 7B):
- Original Gravity (OG): 1.044 – 1.052
- Final Gravity (FG): 1.008 – 1.014
- ABV: 4.3% – 5.5%
- IBUs: 25 – 50
- SRM (Color): 11 – 17
- Fermentation: Ale yeast, cold conditioned
Altbier Style FAQ
What makes Altbier different from other German beers?
Altbier is one of the few traditional German styles that uses ale yeast rather than lager yeast. However, it’s fermented cooler than most ales and then cold-conditioned, resulting in a beer that is as smooth and clean as a lager but with more complex malt and yeast character. It’s also darker and toastier than your typical German lager.
How is Altbier traditionally served?
In Düsseldorf, Altbier is often served in small cylindrical glasses called Stangen to keep it fresh and cool with every pour. Waiters (called Köbes) circulate with trays of Altbier, replacing empty glasses until you signal you're finished, usually by placing a coaster on top of your glass (which is something I do not do because with Altbier, I'm never finished).
Can I brew Altbier with extract?
Absolutely! Many homebrewers have brewed great Altbiers using malt extract combined with specialty steeping grains. Our extract kits for Altbier are designed to stay true to style while remaining accessible to brewers of all levels.
What’s the best fermentation temperature for Altbier?
Altbier is typically fermented cooler than most ales, usually around 60–62°F (15–17°C), and then lagered near 40°F (4°C) for a few weeks. This helps round out the beer and enhance clarity and smoothness.
Is Altbier a good style for beginner brewers?
Yes, especially if you're looking to experiment with a style that’s flavorful, traditional, and less hoppy than modern IPAs. With our extract kits and clear instructions, brewing a great Altbier at home is both fun and rewarding.
What is a Sticke Alt?
Sticke Alt (pronounced "shtick-uh") is a stronger, seasonal version of traditional Altbier, originally brewed by Düsseldorf breweries as a secret or special house recipe, hence the name, which means "secret" in the local dialect. Sticke Alts typically have a higher alcohol content (6–7% ABV), a richer malt profile with notes of toffee or dark fruit, and a touch more hop bitterness. While less common, these beers are still brewed as limited releases and are an exciting variation for homebrewers looking to explore bolder takes on the Altbier style.