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Old 02-24-2006, 11:56 PM   #1
Oct 2005
durango, CO
Posts: 576
Liked 1 Times on 1 Posts

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

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Old 02-25-2006, 02:00 AM   #2
Kaiser's Avatar
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 134 Times on 77 Posts

Originally Posted by drengel
(kai- i'm looking for you here as you seem to be the resident german beer specialist)
Sorry to let you down on this. Altbier is a very regional specialty from a much different region that I'm from (or what I'm familar with). And it's dam'n diffucult to find examples of Alts in the US. I'ts just not a popular style. The Alt I made, came out pretty good. But I stayed at the lower end of the bitterness scale but still have to find out how close to the originals I actually got.

Even the usual German recipe sites, that I usually visit, don't list any Sticke Altbier. But yes, Sticke Alt is indeed a stronger and more hopped version of Altbier. The only commecial example I found is Uerige Sticke Alt, which is brewed at the Uerige twice a year.


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