Muenster Alt

[Rich Hagendorf]

Hi guys, I was wondering if anyone had any experiences or ideas on the best way to brew a Muenster altbier. We attempted to brew this style before and it didn't turn out right at all. Thanks.

 

[Sammy86]

Welcome to the community!

If you let us know your recipe, process and your description of taste of the beer that would be a helpful start!

 

[McKnuckle]

Interesting, I had to look this up. Altbier is traditionally an ale from Dusseldorf. But there is an alternate style from Münster.

Wikipedia says:
"Pinkus Müller brewery in Münster produces an Altbier which is quite different to the Düsseldorf style, being pale and slightly tart."

Here is a page from the Pinkus website (use Google to translate) describing their altbier, which is admittedly not very helpful:
Original Pinkus Alt

Ah! But here's a page from the American importer with a video:
https://www.merchantduvin.com/brew-pinkus-muller-organic-munster-alt.php

 

[monkeymath]

Funny, I have just been to Muenster a couple of weeks back and learnt about this style. I could only find very little information on it, unfortunately.
I found a bit of an explanation in this short article by the Muenster based brewery Gruthaus. In a nutshell: There are basically no remaining examples of this historic style.
The brewery Pinkus Mueller does produce a pale slightly tart, fruity ale under that name. I liked it, but it is not very acidic or complex.

It seems that, historically, it was a sour gruit beer, similar to the Belgian lambics or Berliner Weisse, but there is very little to go on.