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Altbier
Also called Alt, Düsseldorfer Altbier, Sticke Alt
Altbier is a copper to brown, top-fermented beer of 4.3 to 5.5% ABV from Düsseldorf, Germany, cold-conditioned for a clean, firmly bitter and malty profile. Alt, meaning old, refers to the traditional ale brewing method that predates lager.
| Origin | Düsseldorf, Germany, late 19th century |
|---|---|
| Alcohol (ABV) | 4.3–5.5% |
| Bitterness (IBU) | 25–50 |
| Color | Amber to dark copper |
| Glass | Becher (0.25 l straight cylinder) |
| Serving temperature | 8–11 °C |
| Classic examples | Uerige Alt, Füchschen Alt, Schumacher Alt, Schlüssel Alt, Diebels Alt, Uerige Sticke |
History
Düsseldorf's brewers developed altbier in the late 19th century, keeping top-fermenting yeast while adopting lager techniques such as cold conditioning to compete with the new pale lagers. The name, meaning old beer, contrasts this older method with bottom fermentation. Four brewpubs in Düsseldorf's old town define the style: Schumacher (1838), Im Füchschen, Zum Schlüssel and Zum Uerige (1862). Their alt is poured from wooden casks. Diebels in nearby Issum became the largest commercial producer. Each brewery also makes a stronger 'Sticke' alt, released a few times a year.
Appearance, aroma and taste
Altbier is amber to deep copper, clear, with a thick off-white head. The aroma combines rich, bready malt, sometimes with a nutty or light caramel note, with spicy and peppery German hops. Bitterness is firm, between 25 and 50 IBU, and the finish is dry and slightly minerally, which keeps the malt from tasting sweet. Body is medium and carbonation moderate. Fruity esters are low because of cool fermentation. Uerige is one of the most bitter examples, while Schumacher is softer and maltier.
How it is brewed
Altbier is brewed mostly with pilsner and Munich malts, sometimes with a little caramel or dehusked black malt for color. Spalt and other German noble hops supply the pronounced bitterness. A clean top-fermenting yeast works at around 13 to 19 °C, cooler than most ales, and the beer is then lagered cold for several weeks. Traditional Düsseldorf brewpubs serve it unfiltered or lightly filtered from gravity-fed wooden casks. Similar to Kölsch, it is a hybrid of ale fermentation and lager conditioning.
Food pairing
In Düsseldorf, alt goes with Rhenish pub food: Mettbrötchen (raw minced pork on a roll), Halve Hahn, Sauerbraten with red cabbage, Rheinischer Döppekooche (potato cake) and Düsseldorf mustard with sausages. The firm bitterness also suits roast pork, burgers, grilled lamb and aged cheeses such as Gouda or Comté. Its malt and moderate strength make it versatile with roasted vegetables and mushroom dishes.
Altbier beers on the map (2)
BeerGuessr lists 2 brands whose flagship is an altbier, all from Germany.
Altbier: questions and answers
What is the difference between altbier and Kölsch?
Both are top-fermented, cold-conditioned hybrid beers from the Rhineland. Kölsch, from Cologne, is pale gold, delicate and lightly bitter. Altbier, from Düsseldorf 40 km away, is copper to brown, maltier and more bitter, with 25 to 50 IBU.
What does altbier mean?
Alt means 'old' in German. The name refers to the traditional top-fermenting brewing method, which is older than bottom-fermented lager, not to the age of the beer. Altbier is served fresh.
What is a Sticke Alt?
Sticke, from Düsseldorf dialect for 'secret', is a stronger, more heavily hopped altbier released a few times a year by the city's brewpubs. Uerige Sticke, at about 6% ABV, is the best-known example.
Related styles: german ales
All beer styles →Sources: styles.bjcp.org, en.wikipedia.org
Last reviewed October 2026.