Originally Posted by wildwest450
Where did that info come from? It's only a 4.5 to 5% beer.
its all over the web:
from BYO - "Lagering for a few weeks in the 40° to low 50° F range will promote the wonderful smoothness of a good altbier."
BJCP Style Guidelines - "Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). Light copper to light brown color; very clear from extended cold conditioning.
German Beer Institute - "Altbiers are fermented with aspecialty ale yeast at a cool 55°F (13°C) to 67°F (19°C) and then aged for one or two months, like a lager, to bring out its mellow maltiness and aromatic hoppiness."
So, yes, cold conditioning is nearly a must for true Alt