Just tapped my first Schwarzbier - really liking that! Can’t believe it took me this long to find this style…it probably will not last very long once my tasters check it out. 
Cheers and here’s to trying something new!
I don’t mean to hijack the thread but would you consider Guiness’ Black Lager a schwazbier?
Yes, although I don’t think it is a very good one.
I’m a big fan of the Schwarzbier too. I made one last fall and the keg went really fast. Fortunately I bottled half of the batch and was able to let some lager. Rich flavor but light in body with an almost cola-like finish to my palette. I have one last bottle I’ll drink in November to see how it does after a year from brew day (Black Friday).
Kostritzer is the best! Love schwarzbier.
On tap at my neighborhood German restaurant. Very nice indeed!
Kostritzer is good, but I prefer Xingu.
I know I can get Kostritzer locally, but I will have to look for Xingu and run a taste test against mine. I taste a little roast flavor then it “melts away” and I am left with a nice, crisp finish. Very unique, indeed.
I think New Belgium’s 1554 could technically be called a schwarzbier also. It’s fermented with WY2124 bohemian lager yeast at ale temps…it’s clean and slightly roasty tasting. But I wouldn’t call it a good example of the style.
Xingu is indeed a fine beer. Haven’t had it in a while because it’s usually $11.99 or something like that for a sixer and I’ve never seen it on tap.
They serve Xingu at the Ethiopian restaurant at the end of my street. Odd, since it’s a Brazilian beer, but I’m not complaining.
It goes very well with the food and has a lot more flavor than the African lagers like Bedele, St. George and Tusker.
+1 to Xingu
It’s been too long since I’ve had one, and this thread has given me a craving. I’ll have to grab one next time I mix a six.
I thought the best was this beer:
http://www.lazymonkbrewing.com/beers/beer-1/
(Self promotion again ;D)
I always wanted to know how fruity 2124 would get when fermented at Ale temp (65F).
Man! If we can’t try it, how can we recommend it? Get some distribution outside of WI
On a more serious note, I look forward to trying your beer when I go through WI next.
It works pretty well at ale temps, I tried a clone recipe for 1554 once, turned out pretty alright.
I agree. I use this yeast at 55-62°F a couple times a year and it works well a little warm. I’ve never compared it directly side-by-side, but I’d say it stays as clean or cleaner than the Chico yeast. Any added flavors it makes at those temperatures are quite mild and pleasant.
Edit: Oh yeah, Schwarzbier is one of my favorite styles.
I grab a growler or two every time we pass through Eau Claire. Good stuff.
Have you guys ever had a chance to try the Monchshof Schwarzbier? IMO way better that Kostritzer or Xingu.
I really like Monchshof and will never turn down a Kostritzer. Have yet to try Xingu.
Mönchshof is delicious, especially when you can get it relatively fresh and on tap. I also like Krusovice. It is less complex than Mönchshof, but it is usually available for a pretty reasonable $2.50/500 mL bottle.
My favorite used to be Kreutzberg, which was rated the best beer in the world by Playboy about 25 years ago. Now, it has been too many years since I’ve been to the monastery and I’m not sure they make their Schwarzbier any longer.