On this week’s episode, while last week we explored the new, this week we’re taking a look at one of Denny’s favorite “old” styles - Altbier. Come join as we try and explain exactly what makes an alt, an alt and how you can brew what we think is one of the best beers for the pending fall even if sometimes it’s a secret.
In the latter part of the 19th century, American brewers started cold-conditioning, filtering and carbonating some of their ales; the resulting “sparkling ale” revived some interest in top fermented products and won back some market share when the public’s idea of what beer should be was determined by lager. I’ve understood the German development of the “top-fermenting lager-beer (obergäriges Lagerbier)” – Alt and Kölsch – to be a parallel phenomenon, although there seems to be no reference to it until at least the 1920s, much later than in America and even Britain. And it never got beyond a couple of local pockets!
I’m not sure that I have ever had any good example of an Alt. Everyone that I have ever purchased were horribly old. I’ve tried to buy a fresh Zum, no go.
When I lived in the US, I generally avoided alts. Then I went to Dusseldorf and it became one of my favorite styles (though I agree - it’s a pretty broad style). I’ve been away from the US for a while. Maybe they’re getting better?
Anyway, the podcast is on my playlist. Thanks guys!