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Schwarzbier, also called Black Beer, is a German lager traditionally brewed in Thuringia and Franconia in Germany.
Schwarzbier is a rich, malty, moderately hoppy lager similar to a Munich Dunkel. However, in Schwarzbier, dark roasted malts are used to give the beer a very dark color and a mild roasted or chocolate flavor, very different from (and lower in intensity than) the roasted character of a Dry Stout.
[edit] History of Schwarzbier
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[edit] Brewing Schwarzbier
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[edit] Competition Styles
Both the BJCP and the GABF recognize Schwarzbier as a distinct style.
[edit] BJCP Style Guidelines
[edit] Schwarzbier
| 4C. Schwarzbier
| Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 22-32
| SRM: 17-30+
| OG: 1.046-1.052
| FG: 1.010-1.016
| ABV: 4.4-5.4
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| Aroma: Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.
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| Appearance: Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.
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| Flavor: Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.
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| Mouthfeel: Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
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| Overall Impression: Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.
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| History: A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.
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| Comments: In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While sometimes called a "black pils," the beer is rarely that dark; don't expect strongly roasted, porter-like flavors.
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| Ingredients: German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Noble-type German hop varieties and clean German lager yeasts are preferred.
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| Commercial Examples: Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Einbecker Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian, Sapporo Black Beer
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[edit] GABF Style Listings
[edit] German Style Schwarzbier
| 33. German Style Schwarzbier
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| GABF Style Listing (2007)
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| These very dark brown to black beers have a mild roasted malt character without the associated bitterness. This is not a full-bodied beer, but rather a moderate body gently enhances malt flavor and aroma with low to moderate levels of sweetness. Hop bitterness is low to medium in character. Noble-type hop flavor and aroma should be low but perceptible. There should be no fruity esters. Diacetyl should not be perceived.
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| Original Gravity (ºPlato): 1.044-1.052 (11-13 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.012 -1.016 (3 4 ºPlato)
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| Alcohol by Weight (Volume): 3-3.9% (3.8-5%)
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| Bitterness (IBU): 22-30
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| Color SRM (EBC): 25-30 (50-60 EBC)
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