anyone brewed a version of this, or even tasted a commercial example for that matter? i'm planning on doing a little german series of beers off some alt yeast. i'm trying to decide what three styles to brew and i must say this style sounds interesting, but i've never had it so any input would be cool. supposedly its a dusseldorf alt that is stronger, darker, and much hoppier, dry-hopped even. BJCP mentions up to 70 IBUs.
so is this a nice tasting style? any ideas for recipes?
(kai- i'm looking for you here as you seem to be the resident german beer specialist)
drinking: mocha java porter, belgian pumpkin ale, Gary's oatmeal stout clone, AHS nut brown, catamount porter clone, double nut brown, rye pale ale, my oatmeal stout
conditioning: nut brown
next: saison, wit, american wheat, hefe, kolsch, blonde
gone: too damn many