The Altbier, a distinctive German ale, often surprises palates with its lager-like qualities, despite being an ale. In the video above, Scott and Jeff from French Hawes Beer Reviews delve into Notch Brewing’s take on this classic style, specifically their Düsseldorf style Altbier. This review provides a fantastic jumping-off point to explore the nuances of Altbier, its unique brewing heritage, and what makes Notch Brewing’s rendition a standout example.
Notch Brewing, based in Salem, Massachusetts, has built a solid reputation for crafting session beers, focusing on traditional European styles that are both flavorful and approachable. Their Altbier is a prime example of this philosophy, offering a taste of German brewing tradition right here in New England. As discussed by Scott and Jeff, it’s a beer that invites appreciation for its clarity, malt balance, and overall drinkability.
Understanding the Altbier: Düsseldorf’s Classic German Ale
To truly appreciate Notch Brewing’s Altbier, it helps to understand the style’s roots. The term “Altbier” literally translates to “old beer,” referring to its historical brewing method predating the widespread use of lager yeasts. This German ale hails predominantly from Düsseldorf, a city on the Rhine River, where it has been a staple for centuries. It stands in contrast to the Kölsch beer of nearby Cologne, yet both are top-fermented ales that undergo a cold conditioning period, a process known as lagering, which refines their character.
Altbier is traditionally brewed as an ale, meaning it uses top-fermenting yeast that prefers warmer temperatures. However, after fermentation, it is conditioned at colder temperatures, much like a lager, for an extended period. This cold maturation contributes significantly to its signature clean, smooth profile, often leading tasters to mistake it for a lager, as Jeff noted in the review. The result is a beer that bridges the gap between the crispness of a lager and the complexity of an ale, offering the best of both worlds.
The Brewing Process: Single-Decoction and Open Fermentation
The video briefly highlights two key aspects of Notch Brewing’s Altbier: it’s “single-decocted” and “open-fermented.” These traditional German brewing techniques are critical to the Altbier style and contribute significantly to its final taste and texture.
A **single-decoction mash** involves removing a portion of the mash, boiling it, and then returning it to the main mash. This process gelatinizes starches, improves enzymatic activity, and extracts more robust malt flavors, leading to a richer color and a deeper, more complex malt profile. This traditional method, while labor-intensive, is believed to contribute to the characteristic bready and caramel notes often found in authentic German ales and lagers. The enhanced maltiness derived from decoction provides a sturdy backbone for the beer, balancing any hop bitterness.
**Open fermentation**, as the name suggests, involves fermenting the wort in open vessels rather than sealed tanks. This method, less common in modern breweries due to sanitation challenges, allows the yeast to interact more freely with oxygen and the surrounding environment. While it can introduce unique yeast characteristics and esters, for Altbier, it’s more about tradition and achieving a specific attenuation profile. The openness also provides a unique visual spectacle, allowing brewers to observe the krausen (yeast foam) as it forms during active fermentation. Notch Brewing’s commitment to these traditional methods underscores their dedication to authenticity in their German-style beers.
Sensory Exploration: What to Expect from a Düsseldorf Altbier
Scott and Jeff’s review touches on the sensory aspects of the Notch Altbier, giving us a good starting point for a deeper dive into what makes this beer so appealing.
Appearance and Aroma
As the reviewers noted, the Notch Altbier presents with a beautiful “crystal clear amber” hue, often described as a reddish-copper or deep copper color. This visual clarity is a hallmark of the style, indicating careful brewing and cold conditioning. The head is typically bright white to off-white, dense, and persistent, providing an inviting crown to the beer.
On the nose, the Altbier offers a clean and inviting bouquet. Jeff correctly identifies a “lager-like” quality, implying a clean fermentation profile without overt fruity esters. Scott picks up on a “floral” note, which is often attributed to the noble hops traditionally used in German brewing. This floral character is typically subtle, not overpowering, complementing the sweet malt aroma. You might also detect hints of biscuit, toasted bread, or even a slight caramel sweetness, all emanating from the specialty malts used in the decoction mash process.
Taste Profile and Mouthfeel
The taste of a well-crafted Altbier, like Notch’s, is where its true balance shines. Scott and Jeff describe it as “clean,” “malty,” “crisp,” and “refreshing,” highlighting its drinkability. The initial impression is a moderate malty sweetness, often with notes of toasted bread, caramel, or nuttiness, directly influenced by the decoction mash. This malt presence is substantial but never cloying. It is elegantly balanced by a firm, clean bitterness from German noble hops, which prevents the beer from becoming too sweet and contributes to its crisp finish. The hop character is more about balance and structure than aggressive flavor or aroma.
The mouthfeel of an Altbier is typically medium-bodied, smooth, and incredibly clean. It has a moderate carbonation level that enhances its refreshing quality, making it an excellent “table beer” as Scott suggests. The lack of any “funky” off-flavors, as noted by Scott, is a testament to the clean fermentation and maturation process. This combination of moderate body, crispness, and a balanced flavor profile makes the Altbier exceptionally easy-drinking, perfect for a casual evening.
Comparing Altbier to Märzen and Oktoberfest Beers
Jeff’s initial thought that the Altbier “should be an Oktoberfest style beer” and Scott’s comparison to a Märzen are insightful and understandable. There are indeed sensory overlaps between these German styles, particularly in their appearance and malty character, which can sometimes lead to confusion. However, key differences set them apart.
**Märzen** and **Oktoberfest** beers are traditionally brewed as lagers, fermented with bottom-fermenting yeast at cooler temperatures. They are typically characterized by a richer, more pronounced malty sweetness, often with a toasted or bready flavor, and a lower hop bitterness than an Altbier. Their color ranges from deep gold to amber or even reddish-brown, often appearing similar to Altbier.
The primary distinction lies in the **yeast strain** and **fermentation temperature**. Altbiers are ales, fermented warmer with ale yeast, which can contribute subtle fruity esters (though minimal due to cold conditioning). Märzen and Oktoberfest beers are lagers, fermented cold, resulting in a cleaner, less complex yeast profile. While all three are malty and often reddish-amber, the specific balance of malt sweetness, hop bitterness, and yeast character creates distinct drinking experiences. The Altbier, with its ale fermentation and cold conditioning, truly occupies a unique space, offering a clean, crisp profile that’s still distinctly an ale.
Community Scores and the Altbier Niche
The discussion around Untappd scores provides an interesting glimpse into the contemporary craft beer landscape. Scott and Jeff noted their scores of 3.75 and 3.7 respectively, combining for an average of 3.73. This suggests a solid, enjoyable beer. Thomas Van Hout, the friend who recommended the beer, scored it a generous 4.25, while the global average from 302 other check-ins was “quite higher” than Scott expected, though the exact number isn’t specified. This variance highlights personal preference and the appreciation for traditional styles.
Scott’s observation that “most people who are checking in beers on Untappd are are drinking New England IPAs” speaks to a broader trend. The craft beer scene has seen an explosion of hazy, fruit-forward IPAs, often referred to as “juice bombs.” In this context, a traditional, clean, malty German ale like the Notch Altbier might not always grab the same attention as a new triple-dry-hopped IPA. However, the higher global average suggests that for those who do seek out or appreciate classic styles, the Altbier is a well-regarded choice. It’s a testament to the enduring appeal of quality, balanced brewing, even in a market saturated with trend-driven beers.
Notch Brewing’s Altbier serves as a refreshing reminder that there’s immense satisfaction in well-executed traditional styles. It’s a beer that doesn’t rely on hype or extreme flavors but instead on balance, craftsmanship, and drinkability. For those seeking a clean, crisp, and malty German ale, the Notch Altbier offers a fantastic experience, perfect for any occasion.
Still Thirsty for Answers? Your Notch Altbier Q&A
What is Altbier?
Altbier is a distinctive German ale that often surprises people because it has many qualities similar to a lager, despite being an ale.
Where does Altbier come from?
This traditional German ale originates predominantly from Düsseldorf, a city in Germany, where it has been a staple for centuries.
What does the name ‘Altbier’ mean?
The term ‘Altbier’ literally translates to ‘old beer’ in German, referring to its historical brewing methods that predate the widespread use of lager yeasts.
What makes Altbier unique in its brewing process?
Altbier uses top-fermenting yeast like other ales, but after fermentation, it is conditioned at colder temperatures, much like a lager, for an extended period to achieve its signature clean and smooth taste.
