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Schwarzbier

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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.

Contents

[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
BJCP Style Guideline Definition (2004)
IBUs: 22-32 SRM: 17-30+ OG: 1.046-1.052 FG: 1.010-1.016 ABV: 4.4-5.4
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.
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.
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.
Mouthfeel: Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
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.
History: A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.
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.
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.
Commercial Examples: Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Einbecker Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian, Sapporo Black Beer

[edit] GABF Style Listings

[edit] German Style Schwarzbier

33. German Style Schwarzbier
GABF Style Listing (2007)
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.
Original Gravity (ºPlato): 1.044-1.052 (11-13 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.012 -1.016 (3 4 ºPlato)
Alcohol by Weight (Volume): 3-3.9% (3.8-5%)
Bitterness (IBU): 22-30
Color SRM (EBC): 25-30 (50-60 EBC)